INGREDIENTS
8–10 servings
Ingredients
- 4 blocks extra-firm or super-firm tofu
- 2 tablespoons vegetable oil
- 3 tablespoons cornstarch
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 1–1½ cups bottled teriyaki sauce, depending on thickness
RECIPE
Crispy Teriyaki Tofu with Bottled Sauce
Four-block tofu-only variant using bottled teriyaki glaze.
METHOD
Make it
- 1
Preheat oven to 425°F.
- 2
Drain and press tofu for 20–30 minutes. Super-firm tofu generally needs little pressing.
- 3
Cut into ¾-inch cubes.
- 4
Toss tofu with oil, garlic powder and black pepper.
- 5
Sprinkle with cornstarch and gently toss until coated.
- 6
Arrange on two parchment-lined baking sheets, leaving space between cubes.
- 7
Bake for 25–35 minutes, turning halfway through, until golden brown and crispy.
- 8
Warm approximately 1 cup of bottled teriyaki sauce in a saucepan.
- 9
Transfer baked tofu into a large bowl. Add enough warm sauce to coat the cubes, tossing gently.
- 10
Serve immediately, keeping additional teriyaki sauce available at the table.
Cooking notes
- For thin sauce: mix 1 teaspoon cornstarch with 1 tablespoon cold water; whisk into 1 cup simmering sauce and cook 1–2 minutes.
- Do not bake tofu in sauce; coat after baking.