My Favorite isBaked Teriyaki Tofu Delight and It was one of those evenings when I wanted something quick but didn’t want to compromise on flavor or health. I had a block of extra-firm baked teriyaki tofu delight in the fridge and a craving for something savory. My mind raced through various ideas, but nothing seemed quite right. Then, it hit me—teriyaki tofu! I could imagine the crispy tofu pieces coated in a glossy teriyaki sauce, served over fluffy rice with roasted broccoli on the side. It was the perfect meal to brighten up a busy weekday.
Preparing the Ingredients
I started by pressing the tofu. I wrapped the blocks in paper towels and placed a heavy pan on top. While it pressed, I preheated the oven to 400°F. I lined my baking sheets with parchment paper and spread out the broccoli florets. A quick spray of olive oil and a sprinkle of salt and pepper gave them a simple, tasty seasoning. With the tofu now pressed and drained, I cut it into cubes and tossed it in a mix of soy sauce, sesame oil, and cornstarch. The tofu was ready to get crispy in the oven.
Cooking the Teriyaki Sauce
As the tofu and broccoli baked, I turned my attention to the teriyaki sauce. In a skillet, I combined reduced-sodium soy sauce, water, maple syrup, light brown sugar, rice vinegar, and a splash of toasted sesame oil. Freshly grated ginger and minced garlic added a fragrant kick. I brought the mixture to a simmer, letting the flavors meld together. To thicken the sauce, I mixed cornstarch with water and stirred it into the simmering sauce. The sauce quickly turned glossy and thick—just how I like it.
When the tofu was golden and the broccoli had crispy edges, I added the tofu to the skillet with the teriyaki sauce. A gentle stir coated each piece with that delicious, glossy sauce. I served the tofu over a bed of fluffy basmati rice, with the roasted broccoli on the side. Garnished with a sprinkle of sesame seeds and chopped green onions, it looked and smelled fantastic. As I took the first bite, I knew I’d found my new favorite weeknight meal—quick, healthy, and full of flavor.
Table of Contents
Chef’s Notes-Baked Teriyaki Tofu Delight
- Make sure to press the tofu thoroughly to remove as much moisture as possible. This helps the tofu become crispy when baked. If you have a tofu press, use it for best results.
- Tossing the tofu cubes in cornstarch ensures a crispy texture. If you’re sensitive to gluten, use arrowroot powder instead.
- For extra crispiness, bake the tofu on a wire rack set over the baking sheet. This allows air to circulate around the tofu, making it crispier.
- If the sauce gets too thick after simmering, simply add a little more water to reach your desired consistency.
- Don’t skip the sesame seeds and green onions—they add a wonderful crunch and fresh flavor that enhance the overall dish.
- Store leftovers in an airtight container. The tofu may lose some crispiness, but reheating it in an oven can help restore some of the texture.
- Feel free to add or substitute vegetables like bell peppers, snap peas, or carrots for added color and nutrients.
Baked Teriyaki Tofu Delight
Get ready to savor a delightful, healthy meal that’s quicker than ordering take-out! Our Baked Teriyaki Tofu Delight is tender, crispy, and bursting with flavor. Paired with fluffy rice and roasted broccoli, this dish is a perfect weeknight dinner that will leave you feeling satisfied and nourished. Follow our simple steps to create a restaurant-quality meal right in your kitchen!
4
servings15
minutes30
minutes263
kcal20
minutes1
hour5
minutesKeep the screen of your device on
Ingredients
extra-firm tofu
low sodium soy sauce
toasted sesame oil
cornstarch
broccoli florets
olive oil spray or olive oil
salt and pepper
water
agave syrup or maple syrup
light brown sugar
seasoned rice vinegar
toasted sesame oil
fresh ginger
minced garlic
basmati rice or brown/white rice or quinoa
sesame seeds
green onions
Directions
- Wrap each tofu block in paper towels and place a heavy object on top to press for 20 minutes.
- Spread broccoli florets on one baking sheet, spray with olive oil and season with salt and pepper.
- In a skillet, combine soy sauce, water, maple syrup, brown sugar, rice vinegar, sesame oil, ginger, and garlic. Thicken with cornstarch slurry.
- Cut pressed tofu into cubes and coat with soy sauce, sesame oil, and cornstarch. Bake for 15 minutes, then flip tofu and add broccoli to the oven for another 15 minutes.
- Add baked tofu to the skillet with the sauce, coat evenly. Serve over cooked rice with roasted broccoli. Garnish with sesame seeds and green onions.
Equipment
- chef’s knife
- cutting board
- baking sheet
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 263kcal
- Fat: 10g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 921mg
- Potassium: 308mg
- Carbohydrates: 27g
- Fiber: 3g
- Sugar: 14g
- Protein: 17g
- Vitamin A: 471IU
- Vitamin C: 68mg
- Calcium: 239mg
- Iron: 3mg
FAQ-Baked Teriyaki Tofu Delight
Can I use a different type of tofu?
You can use firm tofu if extra-firm is not available, but it may not be as crispy. Press it well to remove excess moisture.
Is this recipe gluten-free?
Yes, if you use tamari instead of soy sauce, this recipe can be made gluten-free.
How can I make this recipe spicier?
Add red pepper flakes or a dash of sriracha to the sauce for some heat.
Can I prepare this dish in advance?
Yes, you can prepare the tofu and sauce in advance. Store them separately in the refrigerator and combine just before serving.
What can I use instead of maple syrup?
Agave nectar or honey can be used as a substitute for maple syrup. For a lower glycemic option, try using a sugar-free sweetener.
