Teriyaki Tofu
Sweet, savory, and satisfying! This easy Teriyaki Tofu recipe combines crispy tofu with a homemade teriyaki glaze for a delicious plant-based meal.
Ingredients
Air Fry Tofu:
- 16 oz Extra Firm Tofu Pressed
- 2 Tbsp Corn Starch
- 1 Tbsp Soy Sauce
- 1 Tsp rice vinegar
- 1 Tbsp Cooking Oil
- Water as needed for a light batter
Teriyaki Sauce:
- 1 Tbsp Sesame Oil
- 1 Tbsp Garlic minced
- 1 Tbsp Ginger grated
- 4 Tbsp Soy Sauce low sodium
- 2 Tbsp Mirin or Sake or Shaoxing Wine
- 2 Tbsp Brown Sugar
- 2 Tbsp Corn Starch Slurry 1 cold water + 1 Corn Starch
Garnish:
- Green Onions
- Sesame Seeds
Instructions
Air Fry Tofu:
- Break the tofu into bite sized pieces with your hand into a large bowl.
- Add corn starch to the tofu pieces, and stir until all the tofu pieces are coated with the corn starch.
- Add the soy sauce, rice wine vinegar, cooking oil, and a little water to form a light batter. Stir to combine.
- Transfer the pieces to a parchment lined air fryer tray and air fry the tofu at 375-425 F (175-200 C) until golden brown.
Teriyaki Tofu Stir Fry:
- In a wok over medium heat, add in the sesame oil, ginger, and garlic. Stir and cook until fragrant.
- Add in Mirin or Sake or Shaoxing wine, soy sauce, and brown sugar. Bring to a gentle boil.
- Once boiling, add the corn starch slurry. Heat and continuously stir to prevent clumps until the sauce thickens.
- Add in the air fried tofu pieces, and stir to coat all the pieces with the sauce.
- Garnish with green onions and serve with steamed rice.
Notes
- Press the tofu for at least 15 minutes to remove excess water for maximum crispiness.
- Use a non-stick pan or cast-iron skillet to prevent sticking.
- Adjust the sauce consistency by adding more or less cornstarch slurry.
- Store leftovers in an airtight container for up to 3 days—perfect for meal prep!
Video
Nutrition
Serving: 1ServingCalories: 220kcal
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