Okay, hear me out: if you’ve ever struggled to make tofu taste amazing, THIS is the recipe that’ll change your mind. It’s crispy, saucy, sticky in all the right ways, and honestly… the best tofu I’ve made so far tbh. Pair it with some rice, avocado, and sesame seeds, and you’ve got yourself the kind of meal you’ll actually crave.
What You’ll Need
You don’t need a ton of stuff here, just some pantry basics and fresh tofu:
Extra firm tofu: pressed and broken into chunks (breaking instead of cubing = way more texture and crispy edges).
Cornstarch: the magic dust for getting that golden crunch.
Soy sauce + rice vinegar + brown sugar: the base for that glossy, sticky teriyaki sauce.
Garlic + ginger: fresh, punchy, and totally necessary.
Sesame oil + sesame seeds: brings everything together with that nutty flavor.
Green onions: stirred in at the end for freshness.
Prep Time
10 mins
Cook Time
20 mins
Servings
4
INGREDIENTS
Tofu
1 block extra firm tofu, pressed
1 tbsp olive oil
1 tbsp soy sauce
3 tbsp cornstarch
Teriyaki Sauce
1/4 cup water
2 tbsp soy sauce
3 tbsp rice vinegar
3 tbsp brown sugar
2 tsp cornstarch
1 tsp sesame oil
1/2 tbsp minced garlic
1 tbsp grated ginger
1/2 tbsp sesame seeds
3–4 green onions, chopped
Additional
Cooked rice
Avocado
Toasted sesame seeds
INSTRUCTIONS
1. Prep the tofu: Break tofu into bite-sized pieces and add them to a bowl. Add olive oil, soy sauce, and cornstarch. Toss with a spatula until evenly coated.
2. Crisp it up: Fry tofu in a non-stick pan over medium heat until golden and crispy on all sides.
3. Make the teriyaki sauce: Whisk together all the sauce ingredients in a bowl. Pour into a pan and bring to a simmer, stirring, until thickened.
4. Combine: Lower the heat and stir in tofu and green onions until everything is coated in the sticky sauce.
5. Serve: Spoon over rice, add avocado, and sprinkle with extra sesame seeds.
NOTES/TIPS
Press your tofu well. The drier it is, the crispier it gets. Even just 10–15 minutes with a clean towel and something heavy on top makes a big difference.
Break, don’t cube! Tearing the tofu into chunks instead of slicing gives you more surface area for crisp edges (and it soaks up the sauce better).
