This Sticky Teriyaki Tofu Rice Bowl features crispy pan-fried tofu smothered in homemade teriyaki sauce and served over fluffy rice! Quick and easy to make, this tofu bowl is ready in 40 minutes and tastes better than takeout!
Reader Lori says: Best tofu I ever had! Thank you so much 🙂
Sticky Teriyaki Tofu Rice Bowl
Originally published in 2021, this is our favorite way to make tofu! I swear it’s better than takeout and just so easy to make. Check out some of the 5-star reviews down below or here on Pinterest (thank you!! 🙂💕).
We like pairing this with some plain rice and some steamed veggies like broccoli and it’s just so good… we absolutely it devour every time!
Why this recipe works
Crispy flavorful tofu. One of the reasons this tofu bowl is so good is because the tofu *ACTUALLY* tastes good. It comes with a crispy outer layer for a delicious crispy bite and is seasoned with a variety of spices for extra flavor! None of that mushy, bland stuff here!
Homemade Teriyaki sauce. Sticky, thick, and shiny with a perfectly balanced savory sweet flavor, this Teriyaki sauce is truly better than takeout and will have you obsessed.
Quick and easy. This meal is ready in under an hour and is perfect for lunch or dinner. Paired with some plain rice and steamed veggies of choice, you get a healthy, balanced meal that’s just so good!
Ingredients for Teriyaki Tofu Rice Bowl
You’ll find the full recipe + ingredients in the recipe card down below but this is a quick recap! 🙂
Tofu. It’s important that you get a block of firm tofu for this recipe because you need that firm texture in order to get the right result (and that deliciously crispy outside layer). You will have to press and drain it for a bit and if you get a softer tofu, it’ll just break and won’t really crisp up and keep its shape when cooking.
Oil, for pan frying the tofu. I like using peanut oil or any neutral vegetable oil such as sunflower, vegetable, or canola.
Cornstarch, to get that crispy outer layer.
Spices: garlic powder, onion powder, pepper (and, of course, salt).
Brown sugar, for the Teriyaki sauce. I really recommend brown sugar because it has a deeper flavor and it really hits the spot here but you can also use white sugar, if that’s what you have on hand. Some people like to use honey, I personally don’t like the flavor of honey so I can’t recommend it.
Ginger, freshly grated, for extra flavor and some zest. You can leave it out if you don’t like ginger or don’t have it on hand but it does add extra flavor so I recommend it!
Garlic, fresh, minced. If you don’t have fresh, you can add in some garlic powder but if you do have fresh on hand, I totally recommend it for best flavor.
Soy sauce. I like Kikkoman (not sponsored) but any brand you like will work, of course.
Water, for the Teriyaki sauce.
Rice vinegar, for the Teriyaki sauce. I also used regular and even apple cider vinegar with success, in case you don’t have rice vinegar on hand.
Mirin, optional. Okay so this is the takeout-level “secret ingredient”. Feel free to leave it out if you don’t have it but it’s basically a type of rice wine, similar to sake but with a lower alcohol content and a bit more sugar. It adds that little “oomph”. You can leave it out if you don’t have it or sub in some dry Sherry hehe!
How to make Teriyaki Tofu
STEP ONE: Press the tofu. Remove the tofu from the package and wrap it in a cheese cloth or a few paper towels. Place the wrapped tofu onto a clean plate and top with a cutting board or another plate and place a stack of heavy books such as cookbooks or coffee table books on top to add extra weight. Allow the tofu to sit for 15-20 minutes.
STEP TWO: Cut the tofu. Unwrap the tofu, discard any extra liquid, then cut the tofu block into small cubes, about 1-inch (2.5 cm) each.
STEP THREE: Place a non-stick skillet over low heat. Pour in the oil and allow the oil to heat slowly as you coat the tofu.
STEP FOUR: Coat the tofu. In a shallow bowl, mix together the cornstarch, garlic, onion, black pepper, and salt. Add the tofu to the bowl making sure each cube is evenly coated with the prepared mixture.
STEP FIVE: Cook the tofu. Set the heat to medium, then add the tofu to the skillet forming a single layer (you may need to work in batches). Allow to pan-fry for 3-4 minutes or until golden and crispy, then flip and pan-fry for another 3-4 minutes. Pan-fry the remaining sides for about 1-2 minutes each. Do not move or stir the tofu while it’s pan-frying, let it turn golden and crispy before carefully flipping it.
STEP SIX: Make the Teriyaki sauce. While the tofu is cooking, prepare the sauce. In a small bowl, mix together the brown sugar, ginger, garlic, soy sauce, water, vinegar, cornstarch, and mirin (if using). Mix until the cornstarch has dissolved completely.
STEP SEVEN: Add the Teriyaki sauce to the tofu. Once the tofu is done, pour in the Teriyaki sauce and immediately set the heat to high so the sauce can thicken and cook quickly without softening the crispy texture of the tofu.
Make sure the tofu is evenly coated with the sauce and cook for just 1-2 minutes or until the sauce has thickened and is glossy and syrupy. Serve over rice or with steamed veggies. Top with sesame seeds, chives, spring onions, or chili flakes, if desired.
Substitutions:
Brown sugar → 2-3 tablespoon white sugar or honey (I prefer white sugar but some like the flavor of honey in Teriyaki, I personally don’t but it’s an option).
Soy sauce → 2 and 1/2 tablespoon tamari or coconut aminos (make sure your soy sauce is gluten-free if you’re GF).
Rice vinegar → 1 tablespoon white vinegar or apple cider vinegar.
Mirin → 2 tablespoon dry sherry or leave it out entirely!
HAPPY COOKING!! I hope you'll love this Easy Teriyaki Tofu with Teriyaki Sauce as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️⭐️⭐️⭐️⭐️ if you make it!Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
This Sticky Teriyaki Tofu Rice Bowl features crispy pan-fried tofu smothered in homemade teriyaki sauce and served over fluffy rice! Quick and easy to make, this tofu bowl is ready in 40 minutes and tastes better than takeout!
1 tbsp(15 ml)oil(peanut, vegetable, sunflower or canola oil)
2 tbsp(20 g)cornstarch
1/2teaspoongarlic powder
1/2teaspoononion powder
1/4teaspoonblack pepper
1/2teaspoonsalt(or to taste)
For the Homemade Teriyaki Sauce
3 tbsp(40 g)brown sugar
2teaspoonminced fresh ginger
1 and 1/2teaspoonminced garlic
2 and 1/2 tbsp(37 ml)soy sauce
1/2 cup(125 ml)water
1 tbsp(15 ml)rice vinegar(or white vinegar or apple cider vinegar)
1 tbsp(10 g)cornstarch
2 tbsp(30 ml)mirin(or dry sherry or leave it out completely, this is optional)
For Serving
Cooked rice or rice noodles
Steamed or stir-fried veggies
Instructions
Press the tofu. Remove the tofu from the package and wrap it in a cheese cloth or a few paper towels. Place the wrapped tofu onto a clean plate and top with a cutting board or another plate and place a stack of heavy books such as cookbooks or coffee table books on top to add extra weight. Allow the tofu to sit for 15-20 minutes.
Cut the tofu. Unwrap the tofu, discard any extra liquid, then cut the tofu block into small cubes, about 1-inch (2.5 cm) each.
Place a non-stick skillet over low heat. Pour in the oil and allow the oil to heat slowly as you coat the tofu.
Coat the tofu. In a shallow bowl, mix together the cornstarch, garlic, onion, black pepper, and salt. Add the tofu to the bowl making sure each cube is evenly coated with the prepared mixture.
Cook the tofu. Set the heat to medium, then add the tofu to the skillet forming a single layer (you may need to work in batches). Allow to pan-fry for 3-4 minutes or until golden and crispy, then flip and pan-fry for another 3-4 minutes. Pan-fry the remaining sides for about 1-2 minutes each. Do not move or stir the tofu while it's pan-frying, let it turn golden and crispy before carefully flipping it.
Make the Teriyaki sauce. While the tofu is cooking, prepare the sauce. In a small bowl, mix together the brown sugar, ginger, garlic, soy sauce, water, vinegar, cornstarch, and mirin (if using). Mix until the cornstarch has dissolved completely.
Add the Teriyaki sauce to the tofu. Once the tofu is done, pour in the Teriyaki sauce and immediately set the heat to high so the sauce can thicken and cook quickly without softening the crispy texture of the tofu. Make sure the tofu is evenly coated with the sauce and cook for just 1-2 minutes or until the sauce has thickened and is glossy and syrupy. Serve over rice or with steamed veggies. Top with sesame seeds, chives, spring onions, or chili flakes, if desired.
Notes
Make-Ahead Instructions: you can press the tofu (step 1) the night before, then store it in an airtight container in the refrigerator overnight. You can also make the Teriyaki sauce (step 6) ahead of time and store it covered in the refrigerator for up to 1 week. Do not coat or pan-fry the tofu ahead of time.Storing Instructions: this is a dish that is best eaten as it’s made because the tofu won’t be crispy after being stored. If you don’t mind a softer texture, you can store Teriyaki tofu covered or in an airtight container in the refrigerator for up to 3-4 days.
We’ve made this dish a couple of times … and always enjoyed for an easy Go To Dinner! Tonight we added peas & green onions after browning the tofu and that was a winner too! We love mixing it up with different veggies & adding anything we find in the refrigerator!
Todd Nuzum says
Made this for lunch. Fantastic!
Susan says
We’ve made this dish a couple of times … and always enjoyed for an easy Go To Dinner! Tonight we added peas & green onions after browning the tofu and that was a winner too! We love mixing it up with different veggies & adding anything we find in the refrigerator!
Shelly says
This came out great!
Ramiah says
This was absolutely delicious!
Lori says
Best tofu I ever had! Thank you so much 🙂
Bianka says
Thank you, Lori! Happy to hear that you loved it!