Want to learn how to make the perfect oven baked crispy tofu? This Crispy Baked Teriyaki Tofu is full of flavour and is great as part of your meal or as a stand alone snack!
Crispy Baked Teriyaki Tofu
Have you tried baking your tofu before? I’ve been obsessed with oven baked tofu because it comes out so crispy and it’s almost like eating tofu chips (depending on how thin I slice it). I personally like these baked tofu sliced on the thinner side but you’re welcome to cut them thicker.
H isn’t a huge fan of tofu but this teriyaki tofu? He willingly ate so much of it that I had to tell him to leave me some! It’s super easy to make and the teriyaki sauce pairs so well with it. I love munching on these as a snack but they go great with any meal!
What You’ll Need To Make This
- extra firm tofu: you’ll need to press your tofu to make sure you get rid of the excess moisture in the tofu. I usually wrap it up in a cloth/paper towel, place it on a plate, place a second plate on top of it, and place a heavy book on top for 30-40 minutes.
- olive oil
- teriyaki sauce
- onion salt (or regular salt)
- cornstarch
For the teriyaki sauce (or use a store-bought one):
- mirin: mirin is a Japanese sweet rice wine, if you are unable to find it, you can try rice vinegar with extra honey
- soy sauce: I recommend using low sodium soy sauce
- honey
- pineapple juice
- garlic powder
How To Make Crispy Tofu
- Start with pressing the excess moisture out of your tofu. Set aside until ready.
- In a small saucepan, combine the ingredients for the teriyaki sauce and bring it up to a boil, stirring throughout. When done, set aside to cool until room temperature.
- When your tofu is ready, cut your tofu into triangles, cubes, or strips. I like mine to be around 1 to 2 cm thick.
- Heat your oven to 400F.
- In a bowl, coat the tofu with olive oil, part of the teriyaki sauce, and onion salt. Gently stir to combine.
- When the sauce has been absorbed by the tofu, lightly sprinkle 1 tbsp of cornstarch on top and again, gently stir to combine. If you need more, add more half a tbsp at a time.
- Place the tofu on a greased sheet pan (or parchment lined) and bake for 20 minutes before flipping the tofu pieces over and bake for another 20 minutes.
- When done, serve with the leftover teriyaki sauce on the side for dipping or by coating the tofu with the sauce.
Recipe Variations
- swap the teriyaki sauce for soy sauce marinade
- add in hot sauce to the teriyaki sauce for an extra kick
Tips and Notes
- orange juice can be substituted for the pineapple juice.
Crispy Baked Teriyaki Tofu
Ingredients
- 450 grams extra firm tofu
- 1 tbsp olive oil
- 3 tbsp teriyaki sauce
- 1 tsp onion salt, or regular salt
- 1-2 tbsp cornstarch
For the teriyaki sauce (or use a store-bought one)
- 1 tbsp mirin
- 1/3 cup soy sauce
- 5 tbsp honey
- 1/4 cup pineapple juice
- 1 tbsp garlic powder
Instructions
- Start with pressing the excess moisture out of your tofu. Set aside until ready.
- In a small saucepan, combine the ingredients for the teriyaki sauce and bring it up to a boil, stirring throughout. When done, set aside to cool until room temperature.
- When your tofu is ready, cut your tofu into triangles, cubes, or strips. I like mine to be around 1 to 2 cm thick.
- Heat your oven to 400F.
- In a bowl, coat the tofu with olive oil, part of the teriyaki sauce (½ to ¾ of the sauce), and onion salt. Gently stir to combine.
- When the sauce has been absorbed by the tofu, lightly sprinkle cornstarch on top and again, gently stir to combine.
- Place the tofu on a greased sheet pan (or parchment lined) and bake for 20 minutes before flipping the tofu pieces over and bake for another 20 minutes.
- When done, serve with the leftover teriyaki sauce on the side for dipping or by coating the tofu with the sauce.
Notes
- If you are oil-free, feel free to skip the olive oil. It'll be slightly less crispy though. But it's still do-able!
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