Best Teriyaki Tofu Recipes

CRISPY TERIYAKI TOFU

Steps:

• Whisk teriyaki sauce, green onions, sherry, garlic, Sriracha sauce, and ginger paste together until smooth. Set aside.
• Place cornstarch in a gallon-sized plastic zip-top bag. Drop tofu slices into the bag, seal, and gently shake until all the tofu is coated.
• Heat olive oil in a large skillet over medium-high heat. Cook tofu for 5 minutes. Flip with tongs and cook until browned on the second side, about 5 minutes more. Transfer the tofu to a plate and wipe the skillet clean.
• Pour reserved sauce into the skillet and cook until slightly thickened, about 2 minutes. Remove from heat. Return the tofu to the skillet and toss to combine. Transfer the tofu to serving plates and spoon sauce on top just before serving.

GRILLED TERIYAKI TOFU BOWLS

Steps:

• Slice tofu into 4 thick slices. Marinate in 1/3 cup of teriyaki sauce while you prepare the vegetables.
• Cut bell pepper into 4 wedges; remove core and seeds. Cut ends off zucchini, then cut each zucchini in half lengthwise. Slice pineapple into 4 wedges. Cut onion into quarters. Place vegetables and pineapple onto a large platter. Brush with olive oil and season vegetables with salt and pepper.
• Preheat an outdoor grill for medium-high heat and lightly oil grate.
• Grill onions for 4 minutes, turning halfway through. Add bell pepper, zucchini, and pineapple to the grill and continue grilling, turning occasionally, until done to your liking, 8 to 10 minutes. Remove to a platter as each item finishes cooking, and cut into bite-sized pieces when cool enough to handle.
• Remove tofu from the marinade. Lightly oil the grate and grill 2 to 3 minutes per side.
• Divide hot rice between 4 bowls. Top with grilled vegetables, pineapple, and tofu. Drizzle with remaining 1/3 cup teriyaki sauce. Sprinkle with sesame seeds and serve.

EASY TERIYAKI TOFU LO MEIN

Steps:

• Bring a large pot of water to a boil. Add lo mein noodles and cook, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain well.
• While the noodles are cooking, heat 1 tablespoon sesame oil in a large pan over medium heat. When hot, place tofu in the pan and saute until browned on all sides, about 6 minutes. Transfer tofu to a plate.
• Heat remaining 1 tablespoon sesame oil in the same pan. Add garlic and cook for 2 to 3 minutes.
• Combine soy sauce, teriyaki sauce, brown sugar, and remaining 1/2 tablespoon of sesame oil in a small bowl. Pour into the pan. Add tofu and lo mein noodles; toss to coat in the sauce mixture.
• Serve garnished with green onion and sesame seeds.

EASY SESAME TOFU WITH TERIYAKI VEGETABLES

Steps:

• Spray a skillet with cooking spray and heat over medium heat. Add bell peppers and onion and cook, stirring occasionally, until vegetables are slightly tender, about 5 minutes.
• Meanwhile, slice tofu widthwise into 1/4-inch thick slices. Spray a second skillet with a little cooking spray to ensure all surfaces are coated. Lay tofu slices side by side in a flat layer in the skillet; you will have to work in batches. Sprinkle exposed side of each tofu piece with sesame seeds.
• Cook over medium heat until tofu is firm, 3 to 5 minutes. Flip each piece of tofu over with a fork. Sprinkle the cooked side of the tofu with sesame seeds and cook until firm and browned, 3 to 5 minutes longer. Remove tofu from the skillet and set aside. Repeat to cook remaining tofu.
• Stir teriyaki sauce and honey together in a bowl. Add remaining sesame seeds (there should be at least 1/2 cup left) to the sauce. Pour sauce over the vegetables in the pan and heat on low heat until the sauce thickens slightly, about 5 minutes.
• Serve vegetables with sauce over brown rice and top with sesame tofu.

MARINATED TERIYAKI TOFU

Steps:

• Drain tofu and remove from package.
• Cut tofu into 3/4 inch slices and lay out flat between paper towels.
• Put a weighted cooking sheet on top and press tofu for 30 minutes. This will remove the water from the tofu and allow it to soak up the marinade.
• While tofu is draining, mix together Tamari, rice vinegar, sesame oil, honey, and ground ginger.
• Marinade drained tofu in the mixture for at least one hour, preferably overnight.
• Spray pan with cooking spray.
• Put slices of marinated tofu onto pan, wait for first side to brown (about five minutes) and then cook on other side until browned.
• Enjoy!

TERIYAKI TOFU EASY!

Steps:

• 1. NOTE: Freezing the Tofu and then letting it de-thaw before following directions, will give you a nice and chewy texture. Restaurants use this trick and since I have tried it, I will always use this method! What a difference it makes! The texture is far superior when using this trick. (even my Son loved it! :0 ) Remove tofu from box and cut into slices about a 1/4 inch thick. Cut these slices into triangles. Place the triangle slices on paper toweling, and cover with more paper towels. Make sure it is patted dry. Let it sit to absorb as much moisture as the toweling can take. You want them as dry as you can get them.
• 2. Mix the soy sauce,Maple syrup, ginger and garlic together. Place the tofu triangles into the soy mixture and marinate them for 30 minutes.
• 3. Take out the marinated tofu from the soy mixture. NOTE: Save the marinade for using as a sauce for the finished tofu. Dip each piece into enough cornstarch to coat it. Start with about a half a cup cornstarch. It doesnt take alot to coat them.
• 4. Pour oil in a frying pan to coat it well. Add cornstarch dipped tofu triangles to the hot oil, and fry for about 3 minutes, and turn them to fry the other side. You can also fry longer if you want it crustier and crunchier.(see pictures)
• 5. Drain the fried tofu on paper toweling to remove some of the oil. Plate the tofu and drizzle the reserved marinade sauce over the tops of the triangles.

BROILED TERIYAKI TOFU WITH BITTER GREENS, CHILI, AND SCALLION OIL

Steps:

• Heat the broiler and place a rack as close as possible to the flame. Put the tofu pieces on a plate and rub with all over with the teriyaki sauce.
• Add the vegetable oil, one of the pieces of ginger, half the scallions and the garlic cloves to a small saucepan. Heat to a lively simmer, then turn off the heat and allow the oil to steep for 15 minutes.
• Bring a large pot of salted water to boil. Add 2 tablespoons salt, then add the broccoli, blanch for 2 minutes, then drain well and shock under cold running water to stop the cooking. Chop into 1-inch lengths and set aside.
• Heat the chicken stock in a small saucepan over medium heat-add the remaining piece of ginger, the soy sauce and half the sesame oil, and simmer on very low heat.
• Place the tofu pieces in an ovenproof skillet or on a baking sheet and broil, turning once, until beginning to caramelize all over, about 4 minutes per side.
• While the tofu is broiling, pick the piece of ginger out of the scallion oil and discard. Heat ½ of the scallion oil in a large saucepan over high heat. Add the chopped broccoli, the red pepper, the onion and the remaining sesame oil and sauté until warmed through.
• To serve, place a mound of the broccoli in the center of a bowl. Place a piece of broiled tofu over the greens. Ladle some chicken stock around the greens, then add a few spoonfuls of the scallion oil. Repeat with a second bowl, top both bowls with the remaining scallions, and serve.

TERIYAKI GRILLED TOFU

Steps:

• Coat grill rack throughly with nonstick cooking spray. Preheat grill to medium (300° to 350 ° F). Cut tofu into slices 1/2-inch thick. Place slices in a single layer in a shallow glass dish.
• In a small bowl combine teriyaki sauce, honey, oil, garlic, ginger, and salt and pepper to taste. Pour teriyaki mixture over tofu and cover with plastic wrap. Refrigerate at least 30 minutes.
• After removing the tofu from the marinade, place the leftover marinade into a sauce pan. Cook over high heat until boiling. Boil marinade until reduced and slightly thick. Turn down heat to very low and start grilling the tofu.
• Grill tofu 5-6 minutes per side, turning gently, until lightly charred and heated through, being careful not to let tofu overcook. Remove from grill. Drizzle reduced marinade over grilled tofu. Sprinkle with green onions and (if desired) red pepper flakes. Serve at once.

GRILLED TERIYAKI TOFU WITH ROASTED CAULIFLOWER RICE

Steps:

• Preheat Panasonic® Countertop Induction Oven to Medium on the "Grill" setting.
• Combine cauliflower florets, olive oil, garlic salt, and pepper in a large mixing bowl; mix thoroughly.
• Place cauliflower florets on the grill pan and roast for 20 minutes, mixing and turning halfway.
• Place florets in a food processor in batches and pulse into rice-sized pieces. Cover riced cauliflower and keep warm.
• Preheat Panasonic® Countertop Induction Oven to Medium-High.
• Brush a thin coat of teriyaki glaze on all sides of the tofu slices and place on the grill pan. Grill slices for 1 1/2 minutes per side.
• Serve grilled tofu over riced cauliflower topped with desired amount of teriyaki glaze. Garnish with green onions.

VEGAN BBQ TERIYAKI TOFU

Steps:

• Mix the soy sauce, soft brown sugar, ginger and mirin with 1 tsp sesame oil and brush it all over the slices of tofu. Put them in a large, shallow dish and pour over any leftover marinade. Chill for at least 1 hr.
• Heat the barbecue until the coals are glowing white, or heat a griddle pan. Mix the remaining sesame oil with the rapeseed oil and brush the courgette slices and broccoli. Barbecue (or griddle) them over the coals for 7-10 mins or until they are tender and then set aside and keep warm.
• Barbecue the tofu slices on both sides over the coals for 5 mins (or use the griddle) until they turn brown and go crisp at the edges. Serve the tofu on a bed of the veg with the remaining marinade and scatter over the sesame seeds.

TERIYAKI TOFU TRIANGLES

Steps:

• 1. Combine all the ingredients for the marinade in a small bowl and stir together.
• 2. Cut the tofu into 1/2-inch-thick slices. Blot well between clean tea towels or several layers of paper towels, then cut each slice through the thickness again to make 1/4-inch-thick slices. Blot briefly again.
• 3. Cut each slice into 2 squares, then each square on the diagonal into 2 triangles. Place in a shallow pan and drizzle with the marinade. Gently turn the tofu pieces over so that both sides are coated with marinade. Let stand for 10 minutes or so.
• 4. Heat a wide nonstick skillet. Transfer the tofu and marinade into the skillet. Cook over medium-high heat, stirring gently and frequently, until the tofu is nicely browned on most sides.
• Scatter scallions over the tofu if desired, and serve at once.

CHARRED SPRING ONIONS & TERIYAKI TOFU

Steps:

• Cook the rice according to pack instructions. Pour the soy sauce, mirin, ginger and honey into a small saucepan and add 50ml water. Bring to a simmer and cook for around 5 mins or until slightly thickened. Remove from the heat and set aside until needed.
• If your tofu doesn't feel very firm, you'll need to press it. To do this, wrap the block of tofu in a few layers of kitchen paper, then weigh it down with a heavy pan or tray for 10-15 mins - the longer you press it, the firmer it will be. Cut the tofu into thick slices.
• Heat a griddle pan over high heat and lightly brush the tofu and spring onions with the oil. Griddle the tofu and spring onion until deep char lines appear on both sides (around 4 mins each side) - you may have to do this in batches depending on the size of your griddle pan.
• Divide the cooked rice between two plates, top with the tofu and spring onion, then drizzle with the teriyaki sauce. Garnish with the sesame seeds and sliced red chilli, if using.

TERIYAKI TOFU BURGERS

Steps:

• Whisk together soy sauce, pineapple concentrate, ketchup, sugar, onions, ginger, garlic, lemon juice, sesame oil and sesame seeds.
• Grill pineapple slices over medium heat, brushing often with sauce, until pineapple is brown and tender, 2 to 3 minutes each side.
• Cut tofu into quarters lengthwise then in half crosswise.
• Gently set tofu slices on grill and brush with sauce.
• Carefully turn several times so tofu browns evenly, brushing with sauce.
• Grill 2 to 3 minutes per side.
• Lightly season with salt.
• To serve, place 2 grilled tofu slices on each toasted bun, top with grilled pineapple slice, sprouts, tomato slice and lettuce.

TERIYAKI TOFU WRAPS

Steps:

• Heat oil in a small skillet. Drain and press out excess liquid in Tofu.
• Fry tofu until golden brown.
• Cut yellow onion into thin slices. Saute in a large pan until traslucent and a kind of sweet aroma comes from them. You will want to cook them over low to medium heat for this effect.
• Add fried tofu to the pan with the onion. Add 3/4 bag of coleslaw mix.
• Add garlic, 5 spice, Sriracha hot sauce and Hawaiian teriyaki.
• Cook over medium-low heat just until cabbage starts to wilt.
• Add the green onion and toss into mixture. Let cook until fragrant, then immediately remove pan from heat source.
• Spoon evenly into the tortillas (6-8) and wrap them, burrito style.
• Viola! Yummy vegetarian and Vegan dinner served. Sure to be a family favorite.

VEGAN SPICY TERIYAKI TOFU

Steps:

• Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid.
• Cube tofu and place in a large bowl. Add ginger, lemon juice, onion powder, adobo, cayenne, paprika, lemon pepper, white pepper, and black pepper to taste; set aside.
• Heat a medium-sized nonstick pan over medium heat and add sesame oil. When pan is hot, add tofu, 2 tablespoons shoyu, and teriyaki sauce. Cook and stir for a few seconds, then let tofu cook without stirring for 2 minutes. Repeat stirring and cooking without stirring for 6 minutes total. Flip tofu in the pan like flipping a pancake without a spatula and continue cooking until crispy, 5 to 10 minutes more.
• Add 1 tablespoon coconut oil and remaining shoyu to the pan. Mix in and push tofu to one side of the pan to make room. Add remaining coconut oil to the pan. Stir in mushroom and onion and cook until light golden-brown in color, about 5 minutes more.
• Mix vegetables and tofu together in the pan and add chile sauce. Cook, stirring every 2 minutes, for 10 minutes more.
• Remove tofu from heat and allow to cool briefly. Sprinkle with green onion before serving.

TERIYAKI TOFU AND MUSHROOMS

Steps:

• Arrange tofu in a single layer on a baking sheet lined with paper towels. Cover with more towels and another baking sheet; weight with a heavy skillet. Let drain until towels are soaked, about 15 minutes.
• Meanwhile, make teriyaki sauce: Place ginger in a fine strainer; press to release juices into a bowl. Whisk in soy sauce, vinegar, sugar, cornstarch, and 1 cup water.
• In a large nonstick skillet, heat 1 tablespoon oil over medium heat. Cook half the tofu until golden brown, 4 to 6 minutes per side. Transfer to a plate. Repeat with remaining tofu.
• Heat remaining tablespoon oil in same skillet over medium heat. Cook mushrooms, stirring often, until browned, about 5 minutes. Add teriyaki sauce; bring to a boil. Cook until thickened, about 1 minute. Return tofu to pan; toss gently to coat. Serve with watercress.

TERIYAKI SESAME TOFU BITES

Steps:

• Preheat the oven to 350 degrees F.
• For the sesame tofu bites: In a food processor, add the tofu, almonds, pumpkin seeds, ground flaxseed, soy sauce, sesame oil, garlic, ginger and sundried tomatoes. Pulse until the mixture comes together, but still has some texture, 8 or 9 pulses. Be careful not to over process.
• Roll the mixture into 1-teaspoon balls using clean hands.
• On a small plate, roll each ball in the sesame seeds to coat and then place on a baking sheet.
• Bake for 15 to 20 minutes until golden brown.
• For the teriyaki sauce: Place the finely grated ginger, sesame oil and garlic in a small saucepan and warm through over a low heat for about 1 minute. Then add the soy sauce, mirin, brown sugar and rice vinegar. When the sugar has dissolved, pour in the cornstarch slurry and continue to stir over low heat for a couple of minutes until thickened and glossy.
• When the tofu balls are cooked, remove them from the oven. Pour the sauce onto a serving platter.
• Arrange the sesame tofu bites on top of the teriyaki sauce.
• Sprinkle over the cilantro and scallions.
• Serve with cocktail sticks on the side.

ORANGE TERIYAKI TOFU

Steps:

• Cut tofu into bite-sized squares.
• Place in shallow baking dish or casserole.
• In small bowl, combine soy, vinegar, maple syrup, orange juice, orange rind, ginger, garlic and mustard.
• Pour over tofu.
• Marinate at least 1 hour OR up to 24.
• Pour marinade into measuring cup.
• Return 1/2 cup (125 mL) to tofu in baking dish and discard the rest.
• Bake in a preheated 375*F (190C) oven about 1 hour, gently stirring and basting every 20 minutes.
• Serve garnished with coriander OR parsley.
• Makes 4 servings.

JAPANESE TERIYAKI TOFU

Steps:

• Saute the garlic, onion,ginger,carrot& daikon in the olive oil about 5 minutes.
• Add peppers& tofu saute 3 minutes.
• Add Teriyaki sauce, snow peas, bean sprouts& cilantro.
• Stir, cover,& simmer for 1 minute.
• Serve with rice or noodles.

TERIYAKI TOFU STEAKS

Steps:

• If you have a hot oven going for another dish, this is a good thing to roast at the same time if your meal needs extra protein. This is truly not a recipe, though it will seem like one when it comes out of the oven! Preheat the oven to 425°F and line a roasting pan or baking sheet with baking parchment. Cut a 16-ounce block of tofu crosswise into 6 slabs, then blot well (since I have teenage sons, I always double this). Arrange the tofu in the prepared pan. You can cut shallow diagonal slashes into the tofu so it will absorb the sauce a little more deeply. Spoon a little good-quality, natural teriyaki sauce over each slab of tofu. Bake for 10 minutes, then flip gently. Spoon a little more teriyaki over each slab of tofu, then bake for 10 to 15 minutes longer.