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Close up of sticky teriyaki on white rice with green onions and black sesame seeds.
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4.93 from 13 votes

Teriyaki Tofu

This teriyaki tofu is a west coast take on a Japanese classic. It comes together in just minutes, making it a wonderful dinner to feed a family.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 4 people
Author: Sophie MacKenzie

Equipment

  • Measuring cups and spoons
  • Small mixing bowl
  • Large frying pan

Ingredients

  • ¼ cup water
  • ¼ cup tamari or soy sauce
  • 1 ½ teaspoons molasses
  • 2 tablespoons ginger juice*
  • 1 ½ tablespoons cane sugar
  • 2 cloves garlic minced
  • ½-1 teaspoon red pepper flakes depends on how much spice you like
  • 1-350 block extra firm or pressed tofu
  • 1-2 tablespoons avocado oil

Instructions

  • Begin by making your sauce. Combine the water, soy, molasses, ginger juice, sugar, garlic, and red pepper flakes in a small bowl and set aside.
    ¼ cup water, ¼ cup tamari or soy sauce, 1 ½ teaspoons molasses, 2 tablespoons ginger juice*, 1 ½ tablespoons cane sugar, 2 cloves garlic, ½-1 teaspoon red pepper flakes
  • Slice the tofu into desired shapes.
    1-350 block extra firm or pressed tofu
  • Next, heat a large frying pan to medium heat. Once hot, add the oil. Start with 1 tablespoon and add more as needed. How much oil you'll needed will depend on the pan you are using.
    1-2 tablespoons avocado oil
  • Place the tofu in the pan so that all the pieces are in contact with the pan and can crisp up. If your pan is too small, you may have to fry them in two rounds.
  • Cook until lightly golden, about 3-5 minutes, then flip and cook on the other side until golden, another 3-5 minutes.
  • Once the tofu is golden as crisp you can pour in the sauce and turn down the heat to medium low.
  • Let the sauce bubble and simmer for about 2 minutes or until it thickens and becomes a glaze, then remove the pan from the heat and serve.

Notes

* Making ginger juice is easy! Just grate a large chunk of peeled ginger into a bowl using a small grater or microplane. After you have grated a good amount, pick up the grated ginger and squeeze it so that only the juice falls back into the bowl, leaving the pulp. Discard the fibrous pulp.
This recipe is adapted from Green Cuisine.

Nutrition

Serving: 1g | Calories: 188kcal