Updated: Feb 2, 2021
Crispy teriyaki tofu, full of flavor and not too sweet! Whether you're a long time vegan or are making Meatless Mondays a tradition, this teriyaki tofu is a delicious alternative to meat that'll make you forget all about your allergies/restrictions!
Total time: ~60 minutes
Yields 5 tofu steaks
For the Tofu
1/2 pack extra firm tofu
2 tbsp olive oil
a pinch of salt
For the Teriyaki sauce:
1/2 cup soy sauce (GF soy sauce, if preferred)
1 tbsp agave (or other liquid sweetener)
2 tbsps brown sugar
1 tsp sesame oil
1 tbsp rice vinegar
3 tbsps water
1 tsp ground ginger
1/2 tsp garlic powder
2 tbsps corn starch + 3 tbsps water combined
Sesame seeds & nori for garnish (optional)
1. Cut the 1/2 block of tofu into 5 rectangle slabs (~1/2 inch thick each)
2. Remove the tofu from your cutting board and place a folded food-safe kitchen cloth (or 2 paper towels) on the cutting board. Rest the tofu on top of it and place another cloth (or more paper towels) on top of the tofu. Put another cutting board plus a book or two for weight on top to gently press the tofu. Note that we are only trying to dry the tofu, not flatten it with a fat encyclopedia. Let press for 20-30 minutes. The tofu should feel more firm and dry when its done.
3. In the last 5 minutes of letting the tofu press, combine all of the sauce ingredients except for the corn starch slurry into a saucepan. On medium-low heat, bring the sauce to a simmer to let the sugar dissolve.
4. Uncover the tofu and place 1 chopstick on each of the longest 2 sides of a piece of tofu that are parallel to each other. Using the chopsticks as a guide, score the tofu, being sure not to cut fully through the tofu steaks. Repeat with the rest of the tofu. Transfer to a shallow and flat container.
5. Preheat the oven to 350 degrees F.
6. Add the cornstarch slurry to the saucepan, making sure to give it a stir beforehand. Stir and let simmer for 3-5 minutes, until it is fully thickened, combined, and has a nice aroma.
7. Using a basting brush, slather the scored tofu steaks with about 1/2 to 2/3 of the teriyaki sauce. Optionally, you could give the tofu about 5 minutes to marinate in the sauce, but I find it still comes out just as nicely when you skip that. Place the tofu steaks on a parchment-ed and oiled oven-safe cookie sheet.
8) When the oven is preheated, bake the tofu for 20 minutes, flipping and brushing them with more sauce about halfway through. When they're out of the oven, cool & serve (with the rest of the teriyaki sauce if you'd like). Enjoy!
Please comment below or reach me on Instagram @eats.by.eli if you have questions, or if you have made this recipe, and if so, what you thoughts were! Best wishes!