This teriyaki tofu only takes 10 minutes of hands-on prep, and it’s a budget-friendly recipe that is packed with protein and flavor! Try this when you’re short on time, but you want something delicious and healthy.
As a vegetarian, I’m always looking for ways to add more protein to my routine and lately I’ve been loving tofu! It’s budget-friendly and surprisingly versatile. Once I learned the trick for crispy tofu, I’ve been on a roll! The secret? A little bit of cornstarch. It absorbs any leftover moisture so that the outside of the tofu gets nice and crispy.
Ingredients & Substitutions
- Super-firm tofu: This is the best kind of tofu for getting a crispy texture. If you can’t find super firm, just press extra firm tofu really well.
- Cornstarch: This helps create that golden, slightly crispy coating on the tofu.
- Broccoli: Adds texture and soaks up the sauce beautifully. You can swap with cauliflower or green beans.
- Bell pepper: You can use any color! I used red, but yellow or orange work great.
- Olive oil: You just need enough to help everything roast rather than steam. If you want to cut back on oil, try using an olive oil spray. It’s easier to distribute.
- Teriyaki sauce: Use your favorite store-bought brand or make it yourself. Adjust the amount based on how saucy you like it.
How to Make Sheet Pan Teriyaki Tofu
My Favorite Teriyaki Sauce
I wanted to keep this recipe quick and easy, which is why I used bottled sauce. This is my favorite store-bought teriyaki sauce. Alex and I agreed that it has a really great balanced flavor. Trader Joe’s Soyaki sauce would probably be my second choice. If you have more time, you can definitely make homemade sauce!
What to Pair with Tofu
Pair this tofu with your favorite rice or noodles. This dish is great with white or brown rice, but I also love pairing it with quinoa or cauliflower fried rice.
Variations & Additions
- Swap broccoli for snap peas, carrots, or zucchini. Keep in mind that roasting times for vegetables will vary. Snap peas and carrots will need a little longer, whereas zucchini will cook quickly.
- Toss in some shelled edamame for extra protein
- Use a spicy teriyaki sauce or add a drizzle of sriracha if you want to add heat
- Try it with peanut sauce for a different flavor profile
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. For best results, reheat in the oven or air fryer at 375°F until warmed through so the tofu stays slightly crispy. The microwave works too, but the tofu won’t be crispy.
Print
Description
This teriyaki tofu only takes 10 minutes of hands-on prep, and it’s a budget-friendly recipe that is packed with protein and flavor! Try this when you’re short on time, but you want something delicious and healthy.
- 1 block (14-16 oz) super firm tofu, cubed and pressed
- 2 tablespoons cornstarch
- 2 cups chopped broccoli florets
- 1 bell pepper, seeds removed and cut into 1” pieces
- 1 tablespoon olive oil
- 1/2 cup teriyaki sauce
- Preheat your oven to 425 degrees and line a baking sheet with parchment paper.
- Pat the tofu dry with paper towels or a clean (lint-free) kitchen towel, then gently toss the tofu with the cornstarch until evenly coated.
- Spread the tofu, broccoli, and bell pepper on the baking sheet. Drizzle lightly with olive oil and toss gently to combine.
- Arrange everything in a single layer.
- Bake for 15–20 minutes, or until the tofu is golden and the vegetables are tender.
- Remove from the oven and drizzle with teriyaki sauce. Toss everything together right on the pan until evenly coated.