Crispy baked tofu with teriyaki glaze has golden, crunchy cubes of tofu tossed in a sweet and savory sauce of soy sauce, brown sugar, rice vinegar, ginger and garlic, finished with sesame oil and green onions.

The Secret to Crispy Baked Tofu

Press the tofu well to remove excess water, then cut it into cubes and toss with cornstarch, oil and salt. The cornstarch forms a crisp shell in the oven that stays crunchy even after glazing. Bake in a single layer, turning once. Marinating the pressed cubes in soy sauce for 15 minutes first adds extra flavor.

Kosher Notes

This dish is pareve. Check that your tofu and soy sauce carry a reliable hechsher.

Leftovers

Leftovers keep for 3 days; reheat in a 350°F oven for 5 to 7 minutes.

Learn the secret to perfectly crispy baked tofu with a sticky, sweet teriyaki glaze that's completely kosher and incredibly flavorful.

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Prep Time 45

Cook Time 25

Total Time 1 10

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

What I use for this recipe

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Method

Prepare the Tofu

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.
Preheat oven to 425°F. Line a baking sheet with parchment paper.
Cut pressed tofu into 1-inch cubes. Pat completely dry with paper towels.
In a large bowl, toss tofu cubes with vegetable oil and salt until evenly coated.
Add cornstarch and toss again until all pieces are well coated.

Bake the Tofu

Arrange tofu cubes on prepared baking sheet in a single layer, making sure they don't touch.
Bake for 20 minutes, flipping once halfway through, until golden and crispy on all sides.

Make the Teriyaki Glaze

While tofu bakes, whisk together soy sauce, brown sugar, rice vinegar, ginger, and garlic in a small saucepan.
In a small bowl, whisk cornstarch with 2 tablespoons water until smooth. Add to saucepan.
Bring mixture to a simmer over medium heat, whisking constantly. Cook for 2-3 minutes until thickened.
Remove from heat and stir in sesame oil.

Finish and Serve

When tofu is crispy, brush with half the teriyaki glaze and return to oven for 3 minutes.
Remove from oven and brush with remaining glaze.
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%

Crispy Baked Tofu With Teriyaki Glaze

The Secret to Crispy Baked Tofu

Kosher Notes