Crispy Baked Teriyaki Tofu
Golden, crunchy tofu cubes coated in breadcrumbs and baked to perfection, then tossed in a savory-sweet teriyaki sauce. This easy plant-based dish is rich in protein, low in saturated fat, and perfect for pairing with rice, noodles, or veggies for a balanced meal.
Equipment
- 1 Tofu press or heavy weight (for pressing)
- 2 Medium Mixing Bowls
- 1 Chef’s knife
- 1 Cutting board
- 1 Baking Sheet (lined with parchment paper)
- 1 Silicone Spatula
Ingredients
- 16 oz 1 block extra-firm tofu
- 1 tbsp cornstarch
- 1 tbsp low-sodium soy sauce or tamari
- 3 tbsp plain breadcrumbs gluten-free if needed
- 1 batch teriyaki sauce homemade or store-bought
Instructions
- Preheat and Prepare the Oven: Begin by setting your oven to 425°F (220°C). Preheating is important because a fully heated oven helps the tofu start crisping right away, preventing sogginess. While the oven warms up, line a large baking sheet with parchment paper. This not only ensures the tofu won’t stick but also makes cleanup much easier.
- Press the Tofu for Maximum Crisp: Remove the block of extra-firm tofu from its packaging and gently pat it dry with paper towels. To remove excess water, place the tofu between two layers of clean kitchen towels or several sheets of paper towel. Place a heavy object, such as a cast iron skillet, a teapot filled with water, or a stack of cookbooks, directly on top. Let it press for at least 20–30 minutes if time allows. This step is crucial because reducing moisture allows the tofu to bake into a golden, crunchy texture rather than turning soft. If you’re short on time, even a quick 5–10 minute press will still improve the final result.
- Cube and Season the Tofu: Once pressed, place the tofu block on a cutting board and slice it into even-sized cubes, about ¾ to 1 inch in size. Uniform pieces ensure that all cubes bake evenly. Transfer the cubes into a medium mixing bowl. Drizzle in the low-sodium soy sauce or tamari, sprinkle over the cornstarch, and add the breadcrumbs. Gently toss everything together until every piece of tofu is fully coated. The soy sauce adds a savory base, the cornstarch creates a light crust, and the breadcrumbs give the tofu its signature crisp finish.
- Arrange on the Baking Sheet: Spread the coated tofu cubes out on your prepared baking sheet, leaving space between each piece. Crowding the cubes will cause them to steam instead of crisp, so make sure none of them are touching. This spacing is one of the keys to achieving that golden-brown crunch.
- Bake Until Golden and Crispy: Place the tray on the center rack of the oven and bake for 25–30 minutes, flipping the cubes once halfway through cooking. The tofu should turn a deep golden color with a crunchy coating. If you like extra crispiness, leave them in for the full 30 minutes, but watch closely during the last few minutes to prevent over-browning.
- Prepare the Teriyaki Sauce: While the tofu bakes, begin preparing the teriyaki sauce if you’re making it from scratch. This usually involves simmering ingredients such as soy sauce, garlic, ginger, rice vinegar, and a touch of sweetness until the sauce thickens slightly. If using a pre-made sauce, warm it gently on the stove so it’s ready to coat the tofu as soon as it comes out of the oven. Having the sauce hot ensures it clings better to the crispy pieces.
- Toss Tofu with Sauce: Once baked, remove the tofu from the oven and allow it to cool for about 5 minutes—this short resting time helps the coating firm up further. Transfer the cubes into a clean bowl, then pour about two-thirds of the teriyaki sauce over them. Use a silicone spatula to toss the tofu gently until every cube is evenly coated. Be careful not to stir too vigorously, as this may break the cubes. Save the remaining sauce to drizzle over rice, noodles, or steamed vegetables when serving.
- Serve and Enjoy: Plate the crispy teriyaki tofu immediately for the best texture.It pairs beautifully with jasmine rice, quinoa, soba noodles, or steamed vegetables like broccoli and snap peas.If preparing in advance, store the tofu separately from the sauce so it retains its crispness until mealtime.
Notes
- Pressing the tofu removes excess water, which is the key to crispiness. Even a quick press makes a noticeable difference.
- Use parchment paper to prevent the tofu from sticking and to make cleanup easier.
- For gluten-free needs, swap soy sauce for tamari and use gluten-free breadcrumbs.
- Leftovers reheat well in the oven, but always store the sauce and tofu separately for the crispiest results.
- The recipe is highly versatile—great for bowls, stir-fries, or even as a protein-packed snack.
