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When I want an extra tasty dish and high in protein, I make this crispy baked teriyaki tofu. I use extra-firm tofu, broccoli, and a rich vegan teriyaki sauce to create a meal full of crisp and tender textures, with that undeniable savory-sweet flavor cooked into every ingredient. It takes just 35 minutes for me to make it for my family and is great for busy weeknights.
Crispy baked tofu teriyaki is a simple plant-based meal that combines crispy baked tofu with a sweet and savory teriyaki glaze. It has a similar texture to crispy air fryer tempeh but with way more asian inspired flavor. I keep the preparation and baking simple, and love serving it with everything from rice to noodles. If you want to round out a meal or add some crunch to warm rice bowls, I highly recommend trying this recipe.
I first created this recipe when I wanted a tofu dinner my entire family would enjoy. My boys can be quite fussy with tofu at times, and I had tried seasoning it in every kind of way. Then I remembered how they would devour absolutely everything in their bowls whenever I made vegan teriyaki noodles. After their first bites, they were immediately hooked on the combination of crispiness and the sweet sauce. That was the first time I did not have any leftover tofu after dinner.
As far as easy family dinners go, this crispy baked tofu teriyaki checks all the boxes for me as a mom and health coach. The protein-packed tofu becomes golden and chewy around the edges, while the broccoli roasts until it is tender but not mushy. And the sauce really ties everything together in the most mouthwatering way. Since everything bakes on one sheet, cleanup is almost as easy as making the meal itself. What is not to love about that?
The texture is what makes this crispy baked tofu teriyaki recipe stand out. First, I cut the pressed tofu, then coat it with teriyaki sauce and cornstarch, and then spread everything onto a baking sheet along with the broccoli. After 20 minutes in the oven, I brush on a little more teriyaki sauce and sprinkle over the sliced green onions. Then I bake for another 5 minutes and serve with rice and even more sauce.
I used to only make this tofu teriyaki on busy weeknights, but after seeing how much my fussy kids enjoyed it, I knew it would be a perfect dish to serve for dinner with friends. Especially since a lot of my friends do not follow a plant-based diet. The first time I made it, I went all out and included a variety of sides and vegetables like edamame, bok choy, mushrooms, and miso soup. My kids asked why the guests got so many cool sides when all they get is broccoli. Ha!
I do not know when my kids decided that all these greens were cool, but I have a feeling the teriyaki sauce, which they poured over everything, had something to do with it. Even if you are not strictly vegan, I seriously recommend trying this recipe for your next weeknight meal.
š„ Ingredients
All I need is a handful of simple ingredients to create a satisfying meal that is packed with protein, flavor, and texture. This is what I use:
Extra firm tofu: I use this as it holds its shape during baking and develops crisp edges after being coated with cornstarch.
Teriyaki sauce: This gives the tofu its flavor. Store-bought works well, but I prefer using homemade gluten-free vegan teriyaki sauce.Ā
Cornstarch: Cornstarch is the secret to achieving crispy tofu without frying.Ā
Serving ingredients: I like serving my tofu with steamed rice, bright vegetables, and sliced green onions.
šŖ How To Make
These are the easy steps I follow to create crispy baked tofu teriyaki with perfect texture every time:
Cut tofu: First, I preheat the oven to 450F and cut the pressed tofu into evenly sized cubes.
Mix with teriyaki sauce: Then I place the tofu cubes in a large bowl and toss them with a small amount of teriyaki sauce.
Add cornstarch: Next, I sprinkle the cornstarch over the top and gently mix until each piece is well coated.
Place on baking sheet: I spread the tofu onto a parchment-lined baking sheet and arrange the broccoli florets beside them.
Add more sauce: Then I drizzle the tofu and broccoli with a little bit more teriyaki sauce.
Bake and brush: I bake everything for about 20 minutes, then brush the tofu with more teriyaki sauce and sprinkle the sliced green onion over everything.
Finish baking and serve: I return the tray to the oven and bake for another 5 minutes until the tofu is crisp and lightly caramelized. Then I serve everything over rice with extra teriyaki sauce and green onions.
My #1 Secret Tip for this crispy baked tofu teriyaki recipe is to wait until halfway through baking before brushing on most of the teriyaki sauce. Coating the tofu too heavily at the beginning introduces extra moisture, making it harder to crisp. I brush on another layer near the end to give me plenty of flavor white keep the outside deliciously golden.
Other Tips To Keep In Mind:
- Press the tofu well: Removing as much moisture as possible allows the tofu to absorb more teriyaki sauce and create a firmer texture that crisps much more easily in the oven. I press my tofu for at least 20-30 minutes.Ā
- Give everything space: I arrange the tofu in a single layer with a little room between each piece. Crowding the pan traps steam and prevents the edges from browning properly.
- Use parchment paper: Lining the baking sheet helps prevent sticking while encouraging even browning. It also makes cleaning up much quicker.
- Cut even pieces: I keep my tofu pieces roughly the same size to help them bake evenly and at the same rate.Ā
- Serve immediately: Crispy tofu teriyaki is always at its best straight from the oven. The longer it sits in the sauce, the softer the coating becomes.
š Variations
Once I perfected crispy baked tofu teriyaki, I started experimenting with other sauces and toppings. These variations all use the same baking method while giving finished meals their own personality:
Pineapple teriyaki: Sweet pineapple adds a tropical note that everyone in my family loves. I scatter pineapple chunks onto the baking sheet during the last 10 minutes of baking, then finish everything with toasted sesame seeds and sliced green onions. The caramelized pineapple pairs so well with the savory teriyaki sauce.Ā
Spicy sriracha: Whenever we are in the mood for extra heat, I whisk a little sriracha into the teriyaki sauce before brushing it onto the tofu. A sprinkle of sesame seeds and some thinly sliced red chilies adds even more flavor and a little crunch without overpowering the dish. This is my husbandās favorite way of eating this meal.Ā
Sesame garlic and ginger: I add fresh ginger, garlic, and sesame oil to give the tofu an extra layer of savory flavor. I stir grated ginger and finely chopped garlic into the teriyaki sauce. Then I finish the bowls with a drizzle of sesame oil, shredded carrots, black sesame seeds, and extra green onions. My kids love this version.Ā
š½ Serving Suggestions
The next time you make crispy baked tofu teriyaki, I recommend serving it over 4 ingredients of cilantro lime rice for extra flavor. Or if you are keen on adding extra color and vegetables, try it with some vegan fried rice instead. This also works really well as a main meal when you start with something light and tasty like vegetarian wontons.Ā
For one of our more recent dinners, I had a little extra time to prepare a few sides, which was luckily because my boys were famished after late afternoon practice. I made boiled green beans, along with air fryer carrots, and served everything over steamed jasmine rice with miso mushrooms.Ā
š§ Storing And āØļø Reheating
Refrigeration: I store leftover tofu and broccoli in an airtight container in the refrigerator for up to 5 days.Ā
Freezing: The baked tofu freezes well for up to 2 months, although the broccoli is best enjoyed fresh as it softens after thawing.Ā
Reheating: For the crispiest texture, I reheat the tofu in a 375F oven or air fryer for several minutes until warmed through. The microwave works for convenience, but the coating will be softer.
āRecipe FAQs
Yes! Arrowroot starch creates a very similar crispy coating and works well as a substitute. I recommend tossing the tofu the same way as you would with cornstarch and baking as directed.
Firstly, I recommend starting with extra firm tofu for this recipe as it contains less moisture. Then drain the tofu and wrap it in a clean kitchen towel or several layers of paper towels. Place it on a plate or cutting board, and set something heavy on top, such as a cast iron skillet or a few cookbooks. I let mine press for at least 20-30 minutes, replacing the towel if it becomes saturated.
Yes! Tempeh works very well, but the finished dish will have a noticeably different texture and flavor. Tempeh has a firm, chewy bite with a naturally nutty, earthy taste. There is no need to press tempeh. Instead, I like to steam it for 10 minutes before marinating, which softens its texture and helps reduce bitterness. Baking time is also reduced since the tofu takes longer to crisp up. I recommend baking the tofu for 10 minutes before adding the second coating of sauce, and then baking for another 3-5 minutes after.
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Crispy Baked Tofu Teriyaki
When I want an extra tasty dish and high in protein, I make this crispy baked teriyaki tofu. I use extra-firm tofu, broccoli, and a rich vegan teriyaki sauce to create a meal full of crisp and tender textures, with that undeniable savory-sweet flavor cooked into every ingredient. It takes just 35 minutes for me to make it for my family and is great for busy weeknights.
Servings: 4
Calories: 499kcal
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Preheat the oven to 450Ā°F/ 232Ā°C.
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Cut the tofu into pieces. You can do squares, rectangles, triangles, or anything else you prefer. Just make sure pieces are all around the same size so that baking time is equal.
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Put the tofu in a large bowl and drizzle 2 tablespoons of the teriyaki sauce over the top. Mix well.
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Next, add Ā¼ cup cornstarch and mix again. It will get goupy but thatās ok. Some pieces may also fall apart a little if they are too big, so mix carefully. You can also do the teriyaki and cornstarch in a plastic bag and shake to mix.
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Add to a parchment lined baking sheet. Add the broccoli to the baking sheet, or use another one if you donāt have room (or put some tofu and some broccoli across two sheets). Drizzle with 2 tablespoons of teriyaki sauce, depending on how flavorful you want it. You can also use a drizzle of oil if you want but the Teriyaki sauce may have some already. Oil isnāt needed for this recipe to be crisp and delicious. The parchment paper gives it a good crisp. If preferred, you can mix the broccoli and teriyaki in a bowl.
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Bake for about 20 minutes. Take it out of the oven and use a pastry brush to brush about Ā¼ cup teriyaki across the tofu (you can also use some for the broccoli if you want but itās not needed).
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Sprinkle green onions over the top. Bake for 5 more minutes, until crisp.
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Serve with rice, more teriyaki sauce and a sprinkle of green onion.
- My #1 Secret Tip for this crispy baked tofu teriyaki recipe is to wait until halfway through baking before brushing on most of the teriyaki sauce. Coating the tofu too heavily at the beginning introduces extra moisture, making it harder to crisp. I brush on another layer near the end to give me plenty of flavor white keep the outside deliciously golden.Ā
- Press the tofu well: Removing as much moisture as possible allows the tofu to absorb more teriyaki sauce and create a firmer texture that crisps much more easily in the oven. I press my tofu for at least 20-30 minutes.Ā
- Give everything space: I arrange the tofu in a single layer with a little room between each piece. Crowding the pan traps steam and prevents the edges from browning properly.
- Use parchment paper: Lining the baking sheet helps prevent sticking while encouraging even browning. It also makes cleaning up much quicker.
- Cut even pieces: I keep my tofu pieces roughly the same size to help them bake evenly and at the same rate.Ā
- Serve immediately: Crispy tofu teriyaki is always at its best straight from the oven. The longer it sits in the sauce, the softer the coating becomes.
Calories: 499kcal | Carbohydrates: 95g | Protein: 17g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 355mg | Potassium: 622mg | Fiber: 5g | Sugar: 10g | Vitamin A: 346IU | Vitamin C: 42mg | Calcium: 106mg | Iron: 4mg