This crispy, flavor-packed teriyaki tofu is guaranteed to turn even the biggest tofu skeptics into fans. Simple to prepare, it’s ideal for buddha bowls, noodle dishes, stir-fries, or a quick and satisfying vegan meal!
INGREDIENTS
1 block extra firm tofu (16 oz)
1 tbsp cornstarch
1 tbsp low-sodium soy sauce or tamari
3 tbsp plain breadcrumbs (gluten-free if preferred)
1 batch teriyaki sauce (click for recipe)
INSTRUCTIONS
- Preheat your oven to 425°F (220°C).
- Remove the tofu from its package, and press it between two towels or paper towels, placing a heavy object on top (such as a stack of books or a teapot filled with water). Let it press for about 30 minutes to remove excess liquid. If short on time, even a few minutes will help crisp the tofu.
- Once pressed, cut the tofu into cubes and place them in a bowl.
- Toss the tofu cubes with soy sauce, breadcrumbs, and cornstarch, ensuring each piece is coated evenly.
- Spread the tofu cubes on a parchment-lined baking sheet, making sure they are not touching to ensure crispiness.
- Bake for 25-30 minutes, or until golden brown.
- During the last 15-20 minutes of baking, prepare the teriyaki sauce.
- Once the tofu is done, let it cool for about 5 minutes. Then transfer it to a bowl, tossing it with 2/3 of the teriyaki sauce (reserve the rest for drizzling over rice or veggies). Serve immediately and enjoy!
NOTES
- Pressing tofu can also be done using a stack of books or a weighted teapot.
- Refrigerated tofu will last for about 3 days, but it may lose some crispiness. To restore some of the crunch, reheat on a parchment-lined baking sheet in the oven at 250°F (120°C) for about 10 minutes, then drizzle with extra sauce if available.
Nutrition (per serving)
Calories: 179 kcal
Carbs: 18g
Protein: 12.9g
Fat: 6.3g
Fiber: 1.9g
Sugar: 5g
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