Amazing Teriyaki Tofu recipe made with simple ingredients, pieces of tofu marinated and baked to perfection, then smothered in a flavorful sauce, delicious served with brown rice and broccoli.
This Teriyaki Tofu recipe is easy to prepare but tastes like something you would get from a Chinese restaurant, without all the MSG and other additives. I love how the marinade bakes on into a wonderfully crispy crust. Make a Japanese meal night and serve my Vegan Sushi as well.
This is an update of the recipe that I first published August 4, 2012. I wanted to take new photos and as I remade it I marveled at the ingredients and wondered why I chose to use the ingredients and process in making it. It is one of my best recipes and I have had much great feedbacks over the years and I understand why as I prepare it and took my first bite. Perfect texture, taste like it was fried instead of baked.
Few things that I did, I used about 1/4 cup fresh pineapple blended with water because I was out of juice. I added 2 tablespoons of coconut sugar for a darker color. It tasted amazing.
- 112 kcal / 468 kJ
- 2 g
- 5 g
- 20 g
- 1 package x-firm or super-firm tofu, drained and pressed
- 2 tablespoons brown rice flour
- 2 tablespoons tapioca flour
- 2 tablespoons Bragg's liquid aminos
- 2 tablespoons water
- 1 teaspoon olive oil
- 1/2 teaspoon baking powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chicken style seasoning, or vegetable bouillon
- 1/4 teaspoon sesame oil
- 1/2 cup pineapple juice, or 1/2 cup fresh pineapple
- 1/4 cup Bragg liquid aminos
- 3 tablespoons maple syrup
- 2 tablespoons coconut sugar, (optional)
- 1/2 teaspoon roasted sesame oil
- 1 clove garlic, minced
- 1/2 teaspoon fresh ginger
- 1 tablespoon tapioca flour
- spring onion, chopped for garnish
- sesame seeds, for garnish
- 10 min
- 30 min
- Ready in:
- 40 min
Whisk marinade ingredients and set aside. Drain and press tofu to release extra water. Cut tofu into squares or triangles and spread marinade on. Careful, tofu is a bit delicate! Leave to marinate for 30 minutes at least, but feel free to let it stay longer, even overnight in the refrigerator will work.
Preheat oven to 400 degrees F. Slightly oil or line a baking sheet with parchment paper. Lay tofu slices in a single layer on baking sheet. Bake for 30 minutes, turning tofu slices after 15 minutes.
Meanwhile, place all sauce ingredients including pineapple in a high speed blender and process until smooth. Transfer sauce to a large saucepan or skillet on medium heat and bring to a boil stirring with a whisk until thicken. Add tofu to sauce and gently stir to coat. Garnish with spring onion and sesame seeds. Delicious served with brown jasmine rice.