Crispy Teriyaki Tofu

Crispy Teriyaki Tofu That’s Better Than Takeout

I make tofu all the time, but this Crispy Teriyaki Tofu is one recipe we come back to again and again. It’s simple, packed with flavor, and honestly tastes like something you’d order from your favorite takeout spot, but fresher, lighter, and surprisingly easy to make at home.

The secret is getting the tofu extra crispy before tossing it in the sauce. Pressing the tofu well and coating it with cornstarch gives it those golden edges and chewy-crispy bites that make tofu so good.

And the homemade teriyaki sauce? It’s sweet, savory, garlicky, gingery, and perfectly glossy. Once the crispy tofu hits the sauce, it soaks up all that flavor while still keeping some texture.

Even people who think they don’t like tofu tend to love this recipe, including my boys. Teriyaki Chicken is one of their favorite meals, but they like this tofu version just as much!

I love serving it over fluffy rice with roasted broccoli, but it’s also delicious with noodles, asparagus, green beans, a simple cucumber edamame salad, or whatever vegetables you have in the fridge. This recipe is perfect for meal prep because it reheats really well.

If you’re trying to eat more plant-based meals, looking for an easy vegetarian dinner, or just craving something flavorful and satisfying, this Crispy Teriyaki Tofu deserves a spot on your menu. It’s simple enough for busy weeknights, but delicious enough that you’ll want to make it on repeat.

Ingredients (with Helpful Notes)

For the Tofu

• Extra firm tofu: Extra firm tofu works best because it holds its shape and crisps up nicely in the oven.
• Avocado oil: Helps the tofu get golden and crispy while baking. You can also use olive oil.
• Soy sauce or tamari: Adds flavor directly to the tofu before baking. Use tamari to keep the recipe gluten-free.
• Cornstarch: The key to crispy tofu. It creates a light coating that gets beautifully crunchy in the oven.

For the Teriyaki Sauce

• Soy sauce (or tamari): Gives the sauce its savory umami flavor.
• Rice vinegar: Adds brightness and balances the sweetness.
• Brown sugar: Creates that classic sticky teriyaki flavor.
• Cornstarch or potato starch: Thickens the sauce so it coats the tofu perfectly.
• Toasted sesame oil: Adds rich, nutty flavor. A little goes a long way.
• Garlic and ginger: Fresh is best here for maximum flavor.
• Crushed red pepper flakes: Optional, but adds a subtle kick.
• Green onions and sesame seeds: Add freshness, crunch, and flavor for serving.

For Serving

• Rice or noodles: Both work great. Jasmine rice, brown rice, ramen noodles, or quinoa are all delicious options.
• Broccoli or vegetables: Roasted or steamed broccoli pairs perfectly, but snap peas, bok choy, peppers, or green beans are also great.

How to Store

• Store leftover tofu in an airtight container in the refrigerator for up to 4 days.
• Reheat in a skillet over medium heat or in the air fryer to help crisp the tofu back up. The microwave works too, but the tofu will be softer.
• If meal prepping, store the rice and vegetables separately for the best texture.

Main Dishes

Crispy Teriyaki Tofu

Crispy baked tofu tossed in a sticky homemade teriyaki sauce with garlic, ginger, and sesame oil. This easy vegetarian dinner is better than takeout and perfect served over rice or noodles with broccoli.

For the tofu:

• 1 (14 oz) block extra firm tofu
• 1 tablespoon avocado oil
• 1 tablespoon soy sauce, or tamari
• 2 tablespoons cornstarch

For the teriyaki sauce:

• 1/4 cup water
• 3 tablespoons soy sauce, or tamari
• 3 tablespoons rice wine vinegar
• 3 tablespoons brown sugar
• 2 teaspoons cornstarch or potato starch
• 1 teaspoon toasted sesame oil
• 2 cloves garlic, grated or minced
• 2 teaspoons grated ginger
• Dash of crushed red pepper flakes
• 3 green onions, sliced
• 1 tablespoon toasted sesame seeds
• For serving cooked rice, or noodles and broccoli (or favorite veggie)

• Preheat oven and press the tofu: Preheat oven to 425°F Wrap the tofu block in paper towels or a clean kitchen towel and place on a plate. Set a heavy object (like a skillet or a few books) on top and press for 20–30 minutes to remove excess moisture.

• Cut or Tear the tofu. Tear or cut into bite-size pieces (tearing creates more craggy edges for extra crispiness).

• Season and coat: Place the tofu on a baking sheet. Drizzle with avocado oil and soy sauce, then sprinkle with cornstarch. Toss gently to coat evenly and spread into a single layer.

• Bake: Bake for 25–30 minutes, flipping halfway through, until the tofu is golden and crispy.

• Make the teriyaki sauce: In a small bowl, whisk together water, soy sauce, rice vinegar, brown sugar, cornstarch, sesame oil, garlic, ginger, and red pepper flakes.

• Cook the sauce: Pour the sauce into a large skillet and cook over medium heat, stirring constantly, until thickened, about 2–3 minutes.

• Combine: Add the crispy tofu to the skillet and toss to coat in the sauce.

• Serve: Serve over rice or noodles with broccoli. Top with green onions and sesame seeds.

• For extra crispy tofu, press it for at least 20 to 30 minutes before baking.
• Tearing the tofu instead of cutting creates crispier edges.
• Use tamari instead of soy sauce to make the recipe gluten-free.
• Don’t add the tofu to the sauce until right before serving for the crispiest texture.
• The teriyaki sauce thickens quickly, so stir constantly while cooking.
• Air fryer option: Cook tofu at 400°F for 15 to 18 minutes, shaking halfway through.

Calories: 230kcal, Carbohydrates: 17g, Protein: 13g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 760mg, Potassium: 95mg, Fiber: 1g, Sugar: 9g, Vitamin A: 90IU, Vitamin C: 2mg, Calcium: 41mg, Iron: 1mg

Have you tried this recipe?

Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod

Variations

• Add steamed edamame for extra protein.
• Toss in sautéed mushrooms or bell peppers.
• Serve in lettuce wraps for a lighter option.
• Add a drizzle of sriracha or chili crisp for heat.
• Use maple syrup instead of brown sugar for a slightly different sweetness.
• Swap broccoli for snap peas, bok choy, asparagus, or green beans.

Why You’ll Love This Tofu Recipe

• Crispy baked tofu with the BEST texture
• Easy homemade teriyaki sauce
• High-protein vegetarian dinner
• Great for meal prep
• Easily made gluten-free with tamari
• Delicious with rice, noodles, or veggies
• Weeknight friendly
• Kids love it

More Easy Vegetarian Dinner Recipes