Teriyaki Tofu


Besides tofu scramble, one of my favorite ways to cook tofu is with this asian-inspired teriyaki soy sauce. I'll often get lazy and just use a premade marinade (I love the Trader Joe's Soyaki sauce!), but I ended up running out and deciding to mess around with what I had in my pantry that day. And so was born this sauce. 

The key to a great crispy tofu is to sauté it first on both sides before adding the sauce. If you're worried about excess oil, transfer the cooked tofu onto a piece of paper towel and pat dry before adding it back to the pan and adding the teriyaki sauce, but if you're using a nonstick pan you shouldn't have to go too crazy with the oil!



  • 1 cup jasmine rice
  • 1 head of broccoli
  • 1 block firm tofu 
  • 2 tbs olive oil
  • 2 tsp teriyaki sauce
  • 1 teaspoon soy sauce
  • 2 tsp sweet chili sauce
  • 1/2 tsp agave
  • 1/2 tsp cornstarch
  • Sesame seeds


  1. Prepare the rice according to box instructions and then move on to the tofu while it simmers.
  2. Drain, press and cut up firm tofu into bite-size pieces and fry in a nonstick pan with about 2tbs of oil for around 3-5 min on both sides until crispy. 
  3. While the tofu fries, in a small bowl, mix together the teriyaki sauce, soy sauce, sweet chili sauce, agave, cornstarch and sesame seeds. Make sure the cornstarch is fully dissolved.
  4. This is a good time to start preparing the broccoli. Cut it into florets and either steam over medium heat until bright green and fork tender, about 3-5 minutes, or sauté with 1 tbs oil. Season according to taste with salt, pepper and garlic powder (optional)
  5. Lower the heat and add sauce to fried tofu and combine well until the sauce thickens.
  6. Serve immediately with the rice and broccoli and top with extra sesame seeds.

Serves 2-4.