This Teriyaki Tofu Rice Bowl features tofu cubes coated in cornstarch and spices and pan-fried until crispy, then tossed in the perfect glossy, sticky-sweet teriyaki sauce! I always serve this over plain fluffy rice and top it off with sesame seeds, but you can also add veggies for the perfect vegetarian meal! Ready in just 30 minutes, this is a delicious quick and easy meal for when your takeout cravings hit!
If you love takeout recipes, try my Chinese Eggplant with Garlic Sauce (restaurant-worthy!!!), Vietnamese Fried Spring Rolls and Chinese Scallion Pancakes for the perfect takeout night!
Quick Look: Teriyaki Tofu Bowl
- 🕐 Ready in: 30 minutes.
- 👪 Serves: 4 people.
- 🥣 Main ingredients: Tofu, oil, cornstarch, onion and garlic powder, sugar, soy sauce, vinegar.
- 😋 Taste: Savory-sweet, garlicky, umami-rich, with crispy tofu cubes.
- 📖 Dietary info: Dairy-free, vegetarian, vegan, can be made gluten-free by using gf soy sauce.
- ⭐️ Why you'll love it: It’s a quick and easy meal that you can cook whenever you crave takeout and Asian food, it’s light yet filling and satisfying, with lots of flavor thanks to the 2-minute Teriyaki sauce!
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Teriyaki Tofu Bowl
This Teriyaki Tofu Bowl with rice is my 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!! 🙂💕).
The sauce is so good it will have you OBSESSED. It’s sticky, glossy, with the perfect savory-sweet balance and that rich umami flavor from soy sauce! If you like it as much as I do, you can even make a bigger batch to keep in the fridge for 1-2 weeks!
If you love Asian food, try also my Veggie Vermicelli Stir Fry, Healthier Chinese Lemon Chicken, Nobu Crispy Rice Spicy Tuna and Sardine Fried Rice!
Jump to:
- Quick Look: Teriyaki Tofu Bowl
- Teriyaki Tofu Bowl
- Featured Reviews
- Ingredients
- Substitutions and Variations
- How to make Teriyaki Tofu Bowl
- Expert Tips
- What to serve Teriyaki Tofu with
- Teriyaki Tofu Bowl FAQs
- Storing and Reheating Instructions
- Other Recommended Recipes To Enjoy With Tofu
- Sticky Teriyaki Tofu Rice Bowl
Featured Reviews
⭐⭐⭐⭐⭐ Best tofu I ever had! Thank you so much 🙂 – Reader Lori
⭐⭐⭐⭐⭐ Made this for lunch. Fantastic! – Reader Todd
⭐⭐⭐⭐⭐ We've made this dish a couple of times … and always enjoyed it 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! – Reader Susan
Ingredients
Tofu. The ideal tofu for this is extra firm or firm tofu because that ultra-firm texture lets you press it without it breaking (ask me how I know). Pressing tofu is a bit of an extra step, but it helps draw out any excess water, which makes the tofu absorb more flavor and crisp up more when pan-frying. The firmer your tofu, the less water it has. I also tested this recipe with medium/soft tofu, and while the flavor is great, that tofu breaks when pressing, so if that’s what you have on hand and want to make this recipe anyway, I recommend you skip pressing.
Oil for pan-frying the tofu. I tested this recipe with peanut oil, sunflower oil, and vegetable oil, and they all work great. Canola also works. I don’t recommend olive oil and coconut oil because they have specific flavors that wouldn’t pair well with the flavor of Teriyaki.
Cornstarch, to get that crispy outer layer.
Seasonings: garlic powder, onion powder, pepper, salt.
Brown sugar or white granulated sugar. I usually use brown sugar because I like that deeper flavor, but I’ve also tested this with white sugar, and it works just as well. Some people like honey or maple, but I personally think they taste too strong for teriyaki, so I can’t recommend them. I personally don’t like them in Asian dishes.
Ginger (optional). If you really want to take this dish to the next level and add that extra flavor and zest, some freshly grated ginger really does hit the spot in this dish, but whenever I don’t have it on hand, I just skip it, and it’s just as good! Ps: If you love ginger, you have to try my Lemon Ginger Cinnamon Tea hehe!!
Fresh garlic (optional). If you only have garlic powder, use that but if you do have a few fresh cloves laying around, they’re amazing for that extra garlic flavor in the sauce!!!
Rice vinegar or vinegar. The traditional pick is, of course, some good rice vinegar, but I’ve made this dish so many times over the course of the years that I can tell you that even plain vinegar and apple cider vinegar work, so use what you got!
Mirin (optional). If you want take-out level “secret-ingredient” flavor, Mirin is what they use. 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” but it’s not required for delicious homemade takeout! I’ve made it countless times without it!
Scroll to recipe card for quantities!
Substitutions and Variations
No firm or extra-firm tofu? Use medium or soft, but skip pressing!
Don’t like tofu? Make this with chicken instead! Yes, it works!!! I swap them depending on what I have in the fridge.
Want to make it spicy? Add cayenne to the seasonings or top with chili flakes (or both!).
No cornstarch? Try potato starch. And if you have leftover potato starch, make Heart-Shaped Cookies or Tiramisu Snack Cake with it hehe!
Make it gluten-free: Use gluten-free soy sauce or tamari (regular soy sauce isn’t gluten-free because the brewing uses wheat as an ingredient).
How to make Teriyaki Tofu Bowl
STEP 1: Press the tofu. Wrap the tofu in a cheesecloth or a few paper towels, place on a plate, and top with a heavy cutting board or a heavy book like a cookbook. Let sit for 10-30 minutes.
STEP 2: Cut the tofu. Unwrap the tofu, discard any extra liquid, then cut into 1-inch (2.5 cm) cubes.
STEP 3: Pre-heat a pan with oil until hot.
STEP 4: Coat the tofu. Toss with the cornstarch, garlic, onion, black pepper, and salt until coated.
STEP 5: Cook the tofu. Place the tofu in the skillet in a single layer, 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 then remove from the pan.
STEP 6: Make the Teriyaki sauce. Mix together the sauce ingredients and add to the pan, set heat to high, and cook until thickened and glossy. Toss in the tofu and serve!
Expert Tips
If you’re in a rush, pressing the tofu for just 10 minutes is okay, and if your tofu isn’t firm or extra-firm, you can skip pressing it! But the ideal pressing time to remove a good amount of water is 30 minutes.
Don’t skimp on the oil when pan-frying, you want a good layer coating the entire pan so the tofu won’t stick.
I recommend using a non-stick pan if it’s your first time making this kind of recipe so the tofu won’t stick at all, but if you have a perfectly seasoned cast-iron, definitely use that (I love a good cast-iron!!!).
Be very gentle when flipping the tofu, I like using kitchen tongs, but a wooden or silicone spatula will also work.
To keep the crispiness of the tofu from softening when adding the sauce, make sure to serve the dish immediately! So any sides should already be ready.
What to serve Teriyaki Tofu with
Teriyaki Tofu Bowl FAQs
Teriyaki tofu is a dish made with tofu coated in a sweet, savory Japanese-inspired teriyaki sauce made with soy sauce, sugar, garlic, and often ginger. The tofu is typically pan-fried until golden and crispy, then tossed in the sauce. It is commonly served over rice with steamed vegetables for an easy vegetarian meal.
Yes, teriyaki sauce goes well with tofu because its sweet, savory, umami-rich flavor complements tofu’s mild taste. When the tofu is tossed in the teriyaki sauce, the sauce coats each piece with a flavorful glaze while the tofu retains some of its crispiness for the perfect bite!
Yes, tofu teriyaki can be a healthy, balanced meal because tofu provides plant-based protein, iron, and calcium, depending on the type used. Its nutritional value depends on how it is prepared and which specific ingredients you use. For a more balanced meal, serve tofu teriyaki with rice and vegetables, and use a moderate amount of sauce.
No, teriyaki sauce is not the same as soy sauce. Soy sauce is a simple salty, savory condiment, while teriyaki sauce combines soy sauce with sugar, garlic, and vinegar to create a sweet, savory, glossy sauce. Soy sauce is one of the main ingredients in teriyaki sauce, but it needs additional ingredients to achieve teriyaki’s signature flavor.
Storing and Reheating Instructions
Store leftover teriyaki tofu with rice covered or in an airtight container in the refrigerator for up to 1-2 days. You can also store the rice separately if you plan to reheat it separately or in the microwave as tofu doesn’t reheat well in the microwave.
Reheat teriyaki tofu in a skillet over medium-low heat with a splash of water to loosen up the sauce. Cook for 5-7 minutes or until warmed through. You can reheat the rice separately or in the same skillet.
Other Recommended Recipes To Enjoy With Tofu
If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag us @itsdamnspicy on Instagram and use the hashtag #itsdamnspicy so I can see your creations and re-share them with my followers! ⭐️⭐️⭐️⭐️⭐️
Sticky Teriyaki Tofu Rice Bowl
Ingredients
For the Tofu
- 1 block (250 g) firm or extra firm tofu (if using medium, skip pressing)
- 1 tbsp (15 ml) oil (peanut, vegetable, sunflower or canola oil)
- 2 tbsp (20 g) cornstarch
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt (or to taste)
For the Homemade Teriyaki Sauce
- 3 tbsp (40 g) brown sugar
- 2 teaspoon minced fresh ginger (or skip, this is optional)
- 1 and 1/2 teaspoon minced garlic (or a dash of garlic powder)
- 2 and 1/2 tbsp (37 ml) soy sauce (use gluten-free soy sauce or tamari for gluten-free)
- 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 skip, this is optional)
Instructions
- Press the tofu. Remove the tofu from the package and wrap it in a cheesecloth or a few paper towels. Place the wrapped tofu onto a clean plate and top with a heavy cutting board or another plate and a heavy book on top to add extra weight. Allow the tofu to sit for 10 minutes or up to 30 minutes.
- Cut the tofu. Unwrap the tofu, discard any extra liquid, then cut into 1-inch (2.5 cm) cubes.
- Place a non-stick skillet over low heat. Pour in the oil and allow to heat slowly.
- Coat the tofu. In a shallow bowl or a ziploc bag, mix together the cornstarch, garlic, onion, black pepper, and salt. Toss the tofy with the prepared mixture until coated.
- Cook the tofu. Set the heat to medium, add the tofu to the skillet in a single layer (you may need to work in batches). 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 gently flipping it.
- Make the Teriyaki sauce. While the tofu is cooking, prepare the sauce. In a small bowl, mix together the brown sugar, ginger (if using), garlic, soy sauce, water, vinegar, cornstarch, and mirin (if using). Mix until the cornstarch has dissolved completely.
- Assemble the dish. Once the tofu is done, remove it from the pan. Set the heat to high and pour in the Teriyaki sauce, cook until bubbly and thickened (about 2-3 minutes). Toss in the tofu and serve immediately so the crispy outer layer of tofu won't soften. Serve over rice with veggies. Top with sesame seeds, spring onions, or chili flakes, if desired.
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!