This homemade teriyaki tofu is a vegan take on the traditional Japanese chicken teriyaki. Enjoy the “meaty” texture of the tofu and the sweet and savory teriyaki sauce made from scratch. Serve it with rice to create a tofu teriyaki don and pair it with your favorite vegetables.
What To Love About This Teriyaki Tofu Version
Sometimes, you just want a healthier take on your favorite dishes. I love Japanese food, and one of my favorites is chicken teriyaki. Today, instead of chicken, I will show you how to make it vegan with tofu!
Tofu is the closest alternative to chicken because of its “meaty” texture, which you can achieve when you follow my tofu preparation tips below. I coated the tofu with cornstarch to give it a crispy outer layer. This isn’t your typical teriyaki dish since I also wrapped the tofu with nori sheets, giving it a kick of umami and sea-like flavor.
For the sauce, all you need are pantry ingredients, including light soy sauce, dark soy sauce, oyster sauce, cooking wine, and your choice of sweetener. When the crispy tofu is coated with the sweet and savory sauce, it gives it a rich and sticky texture. You can prepare this dish in 20 minutes or less as long as the tofu is prepared in advance.
Serve this dish with rice and pair it with the following Japanese recipes for a complete Japanese lunch or dinner:
- Oyakodon (Japanese Chicken and Egg Bowl)
- “Kichi Kichi style” Japanese Omurice
- Japanese Chashu
- Gyudon (Japanese Beef Bowl)
- Matcha Mochi (Green Tea Cheese Ice Cream Filling)
- Air Fryer Chicken Katsu
- Creamy Strawberry Sandwiches
- Yaki Udon (Udon Stir Fry)
- Ippudo-Style Teba Gyoza
- Ebi Mentai Sushi (Sushi Tei Style)
The Secret To A “Meatier” Tofu Texture
If you never liked the texture of tofu or don’t believe that it can be “meaty”, you probably have never tried the preparation techniques I share below. After following my tofu preparation tips, I can assure you that you will LOVE tofu even more. You can use these techniques in making other tofu dishes, such as tofu and eggs, salt and pepper tofu, and tofu with minced pork and mushrooms.
How To Create A Meatier Tofu Texture
- Choose the right type of tofu: The texture of your teriyaki tofu will depend on the type of tofu you use. There are different types of tofu with varying textures, including silken tofu (kinu, nèndòufu, or yeon-dubu) and firm or extra firm tofu (momen or cotton). For this recipe, you should use firm or extra firm tofu which has less water and a firmer texture. It is easier to cut and fry in the pan without crumbling into pieces. Since it has less water, it will give you a tender and “meatier” texture. Avoid silken tofu since this is the softest type of tofu that easily breaks. Thus, it is not typically intended for fried dishes. It is silky and soft, so it won’t become crispy when fried.
- Drain and press the tofu: If you don’t plan to freeze the tofu, then you should remove as much water as possible to still attain a crispy texture and cook it faster in the pan. To remove the water, drain the water from the packaging and wrap the tofu in kitchen towels to absorb the remaining water. You can also place some weight on the tofu to press and squeeze out water slowly without breaking it. If you intend to make more tofu dishes, having a tofu press is an excellent additional tool to make pressing and draining tofu more convenient.
- Freeze the tofu: This is the most crucial step in getting a “meaty” texture. Freezing the tofu changes its cellular structure. The tofu expands in the freezer because of the pockets of water. That is why some say it is better to avoid fully draining the water from the tofu before freezing to have pockets of water for expansion. Its texture when expanded and thawed results in a coarse, meat-like texture. Moreover, it becomes more like a sponge that absorbs the seasonings even better for a more flavorful tofu. It is best to freeze the tofu overnight and thaw it before frying it in the pan. After thawing, make sure to squeeze out the remaining water.
- Chop the tofu to your desired shape: You can chop the tofu to your desired shape before freezing it. However, it is perfectly fine to chop it after freezing and thawing as long as you are careful not to break it. In this recipe, I chopped the tofu into 1-inch thick rectangular strips. This shape makes it easier to wrap and hold the nori sheets better. However, if you prefer to make it more like the chicken teriyaki, you can opt for a different shape. To make it similar to chicken teriyaki, chop the tofu lengthwise into half to give you a thinner tofu block. This should give you about 1-inch squares or slabs. Coat the tofu slabs with cornstarch, fry, and cook with the teriyaki sauce. For the last step, cut the teriyaki tofu into ½ inch trips to make it look like chicken strips.
Ingredient Tips And Alternatives
- Tofu: I used 1 block of extra firm tofu, which is usually about 400g. Extra firm tofu has the least water, so there isn’t much to drain. Just freeze and thaw to remove the remaining water. If you want to add more tofu, simply double the amount needed for the teriyaki sauce.
- Nori sheets: Nori sheets are a type of dried edible seaweed. It is green and comes in flat sheets. You may find different sizes of nori, either in rectangular strips or large sheets. Any size will do, as long as it is long enough to roll it in the tofu. Sometimes, the nori sheets may unfold because it is too dry and cannot stick well to the tofu. It helps if the tofu is a bit wet so that the nori sheets can stick better. You can dab a bit of water on the tofu or the nori sheets, just make sure it is not too wet. Otherwise, the nori sheet may tear because it became too soggy.
- Tofu Coating: After rolling the tofu with nori sheets, coat all sides with cornstarch. With an extra layer of cornstarch, it makes the tofu crispier. If you don’t have cornstarch, use tapioca flour, potato starch, or all-purpose flour. For an in-depth flavor, you can season the tofu first before coating it with cornstarch. Season the tofu with salt and pepper. You can also marinate the tofu with light soy sauce and garlic powder. Do the optional seasoning step before coating with cornstarch.
- Teriyaki sauce: The teriyaki sauce is sweet and savory, which you can also use as a drizzle for other dishes like chicken katsu. I recommend making an extra amount of sauce to store for future use.
- Light soy sauce: Light soy sauce is a staple for sauces which gives it a deep umami and salty taste. For a more authentic sauce, use Japanese soy sauce. Other alternatives are tamari, liquid aminos, coconut aminos, or gluten-free soy sauce.
- Dark soy sauce: Dark soy sauce is an optional ingredient. You can add it to make the sauce have a thicker and darker consistency. It also imparts an umami and sweet taste. If you want to swap it with other alternatives, try using mushroom sauce, double black soy sauce, or more oyster sauce and adjust to taste.
- Oyster sauce: Oyster sauce lends a sweet and savory taste, similar to a combination of soy sauce and barbecue sauce. You can swap this with hoisin sauce, kecap manis, Worcestershire sauce with soy sauce and sugar, and oyster-flavored sauce. However, you can remove this from the sauce ingredients and simply substitute it with more light soy sauce.
- Cooking wine: The flavor profile varies depending on the type of cooking wine. It can impart a fruity, slightly sweet, or briny taste. You can use cooking sake, mirin, Shaoxing rice wine, rice wine vinegar, or alcohol-free wine. I suggest using sake, mirin, or a combination of both sake and mirin to create a more authentic Japanese teriyaki sauce.
- Sweetener: A sweetener is the final ingredient to create a sweet and savory flavor. Although I used honey, you can use other types of sweetener, including white sugar, cane sugar, brown sugar, maple syrup, or coconut sugar. These alternatives are excellent for a vegan version of the recipe.
- Water: Water is needed to dilute the sauce ingredients. I used half a bowl or about 50ml.
- Optional sauce ingredients: You can give it more flavor and texture with the following suggestions:
- Ginger and garlic: Some teriyaki sauce recipes incorporate grated ginger and minced garlic. Ginger imparts a peppery taste and a pleasant aroma, while garlic adds a nutty garlicky taste. You can use either fresh or powder.
- Cornstarch slurry: If you want to make the sauce thicker, add cornstarch slurry to the sauce. Make a cornstarch slurry by mixing 1 tbsp of cornstarch with 2 tbsp of water (1:2 ratio).
- Oil for frying: Use oil with a high-smoke point, which is more heat stable and reduces the amount of oil oxidized. Oils with a high smoke point are avocado, peanut, canola, and corn oil. But if you want a healthier option, use olive, avocado, sesame, or safflower oil. For a neutral taste, use peanut, soybean, or vegetable oil.
- Serving suggestions: Serve your teriyaki tofu in a bed of hot white rice and a side of vegetables. You can pair it with sliced mushrooms, broccoli, shredded cabbage, shredded carrots, and asparagus. To cook the sides, pan-fry them and drizzle your extra teriyaki sauce. Complete the look with toppings or garnishes, such as sesame seeds, chopped green onions, and a drizzle of more teriyaki sauce.
What You Need: Ingredients And Kitchenware
You only need the basics, just a knife, mixing bowl, and non-stick pan. It is best to use a non-stick pan to prevent the tofu from sticking and burning the coated sauce. Here are the ingredients to prepare
- 1 block of extra firm tofu (frozen and thawed)
- Nori sheets
- A bowl of cornstarch for coating
- 3 tablespoons of light soy sauce
- 1 tablespoon of dark soy sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of cooking wine
- 1 tablespoon of honey
- Half a bowl of water (about 50ml)
- 1 tablespoon of Oil for frying
Instructions: How To Make Teriyaki Tofu
The steps are simple and easy! Once you have the tofu prepared and the sauce mixed, all you need to do is fry the tofu until crispy and pour the sauce until thick. Check out each step in my tutorial video on Instagram or TikTok.
What do you think of this teriyaki tofu version? If you have tips and recommendations, share them in the comments section. Don’t forget to tag me @kitchenmisadventures to share your take on this recipe.
- Prepare your tofu. Cut tofu into rectangular thick strips. You can also freeze the tofu overnight and thaw it before taking the next steps. For a “chicken strips” cut, follow my mentioned suggestions above.
- Wrap the center of the tofu in 1-inch wide nori sheets. Coat all sides of the tofu strips with cornstarch. If you like to season the tofu, you can season it with salt and pepper before wrapping the nori sheets and coating with cornstarch.
- Make the teriyaki sauce. Combine light soy sauce, dark soy sauce, oyster sauce, cooking wine, your choice of sweetener, and half a bowl of water. Stir well and set aside.
- Heat oil in the pan and fry the tofu until golden and crispy on all sides. Make sure the oil is hot for frying. Otherwise, the tofu will absorb it and may become soggy. You can also opt for other cooking methods, such as baking and air-frying.
- Once the tofu strips are cooked, pour in the sauce and simmer over high heat until the sauce thickens.
- Sprinkle white sesame seeds and chopped green onions. Serve this with hot rice and a side of your favorite vegetables.
Homemade Teriyaki Tofu
This homemade teriyaki tofu is a vegan take on the traditional Japanese chicken teriyaki. Enjoy the “meaty” texture of the tofu and the sweet and savory teriyaki sauce made from scratch. Serve it with rice to create a tofu teriyaki don and pair it with your favorite vegetables.
Ingredients
- 1 block of extra firm tofu frozen and thawed
- Nori sheets
- A bowl of cornstarch for coating
- 3 tablespoons of light soy sauce
- 1 tablespoon of dark soy sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of cooking wine
- 1 tablespoon of honey
- Half a bowl of water about 50ml
- 1 tablespoon of Oil for frying
Instructions
- Prepare your tofu. Cut tofu into rectangular thick strips. You can also freeze the tofu overnight and thaw it before taking the next steps. For a "chicken strips" cut, follow my mentioned suggestions above.
- Wrap the center of the tofu in 1-inch wide nori sheets. Coat all sides of the tofu strips with cornstarch. If you like to season the tofu, you can season it with salt and pepper before wrapping the nori sheets and coating with cornstarch.
- Make the teriyaki sauce. Combine light soy sauce, dark soy sauce, oyster sauce, cooking wine, your choice of sweetener, and half a bowl of water. Stir well and set aside.
- Heat oil in the pan and fry the tofu until golden and crispy on all sides. Make sure the oil is hot for frying. Otherwise, the tofu will absorb it and may become soggy. You can also opt for other cooking methods, such as baking and air-frying.
- Once the tofu strips are cooked, pour in the sauce and simmer over high heat until the sauce thickens.
- Sprinkle white sesame seeds and chopped green onions. Serve this with hot rice and a side of your favorite vegetables.
Video
Nutrition
Calories: 296kcalCarbohydrates: 17gProtein: 22gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 7gTrans Fat: 0.03gSodium: 2265mgPotassium: 89mgFiber: 2gSugar: 10gVitamin C: 0.1mgCalcium: 259mgIron: 3mg
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