Crispy Baked Teriyaki Tofu
Seriously crispy and packed with flavor, this teriyaki tofu recipe is bound to convert every tofu hater into a tofu lover. It’s easy to make, perfect for buddha bowls, stir fries, and simple dinners.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 block Extra firm tofu 16 ounces, pressed
- 1 tablespoon Cornstarch
- 1 tablespoon Low sodium soy sauce or tamari
- 3 tablespoon Plain breadcrumbs gluten free if desired
- 1 batch Teriyaki sauce fresh or store bought
Instructions
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Press the tofu well to remove extra moisture, using a tofu press or stacked plates for about 15 minutes.
- Cut the tofu into bite-sized cubes.
- Toss the tofu cubes with soy sauce or tamari until evenly coated.
- Sprinkle with cornstarch and toss gently to coat all pieces.
- Add breadcrumbs and toss again carefully so they stick to the tofu.
- Spread tofu cubes in a single layer on the baking sheet. Bake for 25–30 minutes, flipping halfway through until golden and crispy.
- Remove from oven, toss with teriyaki sauce, and serve immediately.
Notes
Leftovers keep in the fridge up to 3 days. Reheat in oven or toaster oven. You can freeze cooked tofu for up to a month. Store sauce separately if possible for better flavor when reheating.