I love tofu to death and beyond.
Which means I’m always cooking tofu and coming up with new tofu recipes. It’s fun and I like eating them!
Sadly, I only have ONE tofu recipe on this site so far, which is the Tofu in Ginger Soy Sauce recipe. I think it’s about time for me change that, eh? 😉 I’ve got a good number of tofu recipes under my belt, so don’t worry, more will be coming! Eventually :p
Honestly speaking, this vegan teriyaki tofu one of my favourite tofu dishes to cook.
I make this all the time.
Not an exaggeration.
C’mon. You gotta believe me!
Oh well. Maybe you’ll believe me if I give you some reasons :p
Two very good reasons here: because it’s delicious AND it’s super easy.
Now, I prize easy dishes over delicious one when I’m the one doing the cooking and washing of dishes. If I had to pick between an easy but average dish versus a more complicated and delicious dish, I’d go for the easy one. I don’t even need to think. Time and energy are precious resources and I’m not going to use a huge chunk on it for an experience that is over in 15 minutes – so don’t judge!
But guess what?
I don’t have to make that choice with this dish because it’s both easy and delicious! I promise you – it really is easy. If you know me, you’ll believe my lazy ass. AND it really is delicious. You will love it if you love tofu 🙂
The key here is to fry the extra firm tofu with some salt first, and then pour the teriyaki sauce over. The teriyaki sauce is literally two ingredients by the way: brown rice syrup + soy sauce. I didn’t lie to you about it being easy, eh?
You might be wondering why didn’t I marinate it (or not). Marinating extra firm tofu is not very efficient, in my opinion. The firmer your tofu, the less likely your marinade is going to absorb anyway. It’s extra work (although not much!) and I don’t think the trade-off is worth it in this case. If you have a very strong marinade, maybe it’s worth it. But for this? Nah.
One the tofu is nice and crisp on both sides, turn off the heat (if you don’t, your sauce has a high chance of burning – don’t come complaining to me if it does!) and then pour in the teriyaki sauce. It will sizzle and bubble and reduce into a sticky glaze. Mmm.
If it doesn’t, by the way, then maybe you weren’t frying your tofu in high heat, which is fine. Sometimes my pan isn’t that hot, sometimes it is. Sometimes I get more sauce, sometimes I don’t. It’s up to you to decide! Just turn your stove back on to a low heat and reduce the sauce to a consistency you like.
So what to do with this already super awesome vegan teriyaki tofu dish?
You can just gobble it up as it is (which is what I do plenty of times, hehe, too lazy to cook anything else) OR…
Make a rice bowl with it!
I’ll be posting the vegan teriyaki rice bowl recipe next week so stay tuned 😉
Vegan + Gluten-Free + Low Carb
Easiest Vegan Teriyaki Tofu
Slice the block of tofu length-wise into approximately 1/4" thick pieces.
Heat the vegetable oil on medium to high heat in a frying pan. While the oil is heating up, sprinkle some salt on the tofu and rub it (gently) on each surface before placing it into the frying pan. The salt helps the tofu to brown.
Pan fry the tofu at medium to high heat until it browns on both sides. Meanwhile, combine soy sauce and rice syrup to make the teriyaki sauce.
When the tofu is done, turn down to low heat (or even turn off the heat if your pan is very hot) and pour in the sauce.
Flip and move your tofu around to make sure that the sauce coats all the tofu.
Let the liquid reduce and as it reduces, the liquid will turn into a sticky sauce that adheres to the tofu. That's when you know it's done!
Recipe NotesOne block of tofu should yield 8-10 slices depending on how thick you want it to be.