Crispy Baked Tofu With Teriyaki Glaze

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I used to think tofu was just one of those foods I’d never really get into. It seemed bland, and honestly, a little intimidating. But once I figured out the secret to getting it actually crispy in the oven, everything changed. This recipe turns out golden, crunchy tofu that soaks up the sweet and savory teriyaki glaze beautifully.

The key is all in the prep work. You’ve got to press that tofu properly to get rid of excess water, then coat it with cornstarch before baking. I learned this trick from a friend who’s been vegetarian for years, and it makes all the difference. The cornstarch creates this amazing crispy shell that stays crunchy even after you add the glaze.

Getting Tofu Actually Crispy

My teriyaki sauce is made completely kosher with soy sauce, brown sugar, rice vinegar, and fresh ginger. No shortcuts here with bottled sauce that might have questionable ingredients. It takes maybe five minutes to whisk together, and the flavor is so much brighter than anything you’ll find in a jar. I like to brush it on the tofu twice during the last few minutes of baking so it caramelizes nicely.

Making Homemade Kosher Teriyaki

This makes a great weeknight dinner served over steamed rice with some roasted vegetables on the side. My kids actually request it now, which says something. It’s also perfect for meal prep since it keeps well in the fridge for a few days and tastes just as good reheated.

Crispy Baked Tofu With Teriyaki Glaze - Asian-Inspired recipe
I used to think tofu was just one of those foods I'd never really get into. It seemed bland, and honestly, a little intimidating. But once I figured out the secret to getting it actually crispy in the oven, everything changed. This recipe turns out golden, crunchy tofu that soaks up the sweet and savory teriyaki glaze beautifully. The key is all in the prep work. You've got to press that tofu properly to get rid of excess water, then coat it with cornstarch before baking. I learned this trick from a friend who's been vegetarian for years, and it makes all the difference. The cornstarch creates this amazing crispy shell that stays crunchy even after you add the glaze. My teriyaki sauce is made completely kosher with soy sauce, brown sugar, rice vinegar, and fresh ginger. No shortcuts here with bottled sauce that might have questionable ingredients. It takes maybe five minutes to whisk together, and the flavor is so much brighter than anything you'll find in a jar. I like to brush it on the tofu twice during the last few minutes of baking so it caramelizes nicely. This makes a great weeknight dinner served over steamed rice with some roasted vegetables on the side. My kids actually request it now, which says something. It's also perfect for meal prep since it keeps well in the fridge for a few days and tastes just as good reheated.
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian-Inspired
Calories: 245
Ingredients Method Notes

Ingredients
  

For the Tofu
  • 1 lb extra-firm tofu
  • 3 tbsp cornstarch
  • 2 tbsp vegetable oil
  • 1/2 tsp kosher salt
For the Teriyaki Glaze
  • 1/3 cup soy sauce make sure it's kosher certified
  • 3 tbsp brown sugar packed
  • 2 tbsp rice vinegar
  • 1 tbsp fresh ginger grated
  • 2 cloves garlic minced
  • 1 tsp cornstarch
  • 2 tbsp water
  • 1 tsp sesame oil
  • 2 green onions sliced thin for garnish

Method
 

Prepare the Tofu
  1. Remove tofu from package and drain. Wrap in paper towels and place on a plate. Put another plate on top and weigh it down with something heavy like a can. Let press for 30 minutes to remove excess water.
  2. Preheat oven to 425°F. Line a baking sheet with parchment paper.
  3. Cut pressed tofu into 1-inch cubes. Pat completely dry with paper towels.
  4. In a large bowl, toss tofu cubes with vegetable oil and salt until evenly coated.
  5. Add cornstarch and toss again until all pieces are well coated.
Bake the Tofu
  1. Arrange tofu cubes on prepared baking sheet in a single layer, making sure they don't touch.
  2. Bake for 20 minutes, flipping once halfway through, until golden and crispy on all sides.
Make the Teriyaki Glaze
  1. While tofu bakes, whisk together soy sauce, brown sugar, rice vinegar, ginger, and garlic in a small saucepan.
  2. In a small bowl, whisk cornstarch with 2 tablespoons water until smooth. Add to saucepan.
  3. Bring mixture to a simmer over medium heat, whisking constantly. Cook for 2-3 minutes until thickened.
  4. Remove from heat and stir in sesame oil.
Finish and Serve
  1. When tofu is crispy, brush with half the teriyaki glaze and return to oven for 3 minutes.
  2. Remove from oven and brush with remaining glaze.
  3. Transfer to serving dish and sprinkle with sliced green onions. Serve immediately.

Notes

Store leftovers in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes to restore crispiness. For extra flavor, marinate the pressed tofu cubes in 2 tablespoons of soy sauce for 15 minutes before coating with cornstarch.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 245
% Daily Value*
Total Fat 12g 15%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg
Sodium 890mg 39%
Dietary Fiber 2g 7%
Total Sugars 12g
Protein 16g 32%
*Percent Daily Values are based on a 2,000 calorie diet.
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