Crispy Teriyaki Tofu

To try

Servings: 4 · $4/serving · Active: 30 min · Total: 60 min ·

teriyakitofucandidateto-tryvegetarianbudget-friendlyhigh-proteinmeal-prep

Notes

Added as a to-try option from the validated Two Peas & Their Pod source list for a budget-friendly vegetarian protein dinner.
Imported from structured recipe metadata on 2026-06-04T09:01:18-04:00.
Image saved locally at /images/crispy-teriyaki-tofu.jpg.

Quantity	Unit	Item	Section	Pantry?
1		(14 oz) block extra firm tofu	Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs	no
1	tablespoon	avocado oil	Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts	yes
1	tablespoon	soy sauce, (or tamari)	Asian ingredients	yes
2	tablespoons	cornstarch	Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts	yes
1/4	cup	water	Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs	no
3	tablespoons	soy sauce, (or tamari)	Asian ingredients	yes
3	tablespoons	rice wine vinegar	Asian ingredients	yes
3	tablespoons	brown sugar	Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts	yes
2	teaspoons	cornstarch or potato starch	Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts	yes
1	teaspoon	toasted sesame oil	Asian ingredients	yes
2	cloves	garlic, (grated or minced)	Produce	no
2	teaspoons	grated ginger	Asian ingredients	no
		Dash of crushed red pepper flakes	Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts	yes
3		green onions, (sliced)	Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs	no
1	tablespoon	toasted sesame seeds	Asian ingredients	no
		For serving cooked rice, (or noodles and broccoli (or favorite veggie))	Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs	no

Preheat oven and press the tofu: Preheat oven to 425°F Wrap the tofu block in paper towels or a clean kitchen towel and place on a plate. Set a heavy object (like a skillet or a few books) on top and press for 20–30 minutes to remove excess moisture.
Cut or Tear the tofu. Tear or cut into bite-size pieces (tearing creates more craggy edges for extra crispiness).
Season and coat: Place the tofu on a baking sheet. Drizzle with avocado oil and soy sauce, then sprinkle with cornstarch. Toss gently to coat evenly and spread into a single layer.
Bake: Bake for 25–30 minutes, flipping halfway through, until the tofu is golden and crispy.
Make the teriyaki sauce: In a small bowl, whisk together water, soy sauce, rice vinegar, brown sugar, cornstarch, sesame oil, garlic, ginger, and red pepper flakes.
Cook the sauce: Pour the sauce into a large skillet and cook over medium heat, stirring constantly, until thickened, about 2–3 minutes.
Combine: Add the crispy tofu to the skillet and toss to coat in the sauce.
Serve: Serve over rice or noodles with broccoli. Top with green onions and sesame seeds.