15 Minute Crispy Sautéed Teriyaki Tofu

Name: 15 Minute Crispy Sautéed Teriyaki Tofu
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: Japanese
Ingredients: 16 ounces firm of extra-firm tofu; 1 tbsp sesame oil; 5 garlic cloves, minced; 1/4 cup + 1 tbsp soy sauce or coconut aminos, divided; 2 tbsp arrowroot starch or cornstarch; 1/4 cup water; 1 tbsp maple syrup; 1 tbsprice vinegar; Optional: 1 tsp ground ginger; Sesame seeds and sliced green onion, for garnish

posted by Britt Berlin on Feb 9, 2024 (last updated Jul 20, 2025) 1 comment »

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5 from 1 review

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This easy teriyaki tofu is perfectly CRISPY and slathered in a quick homemade teriyaki sauce. It’s the simplest yet most flavorful weeknight dinner start to finish!

plate of tofu teriyaki with broccoli and rice

Your new go-to weeknight meals in a pinch:

When you’re short on time but don’t want something boring, you NEED to try this easy tofu teriyaki recipe.

While my roasted sweet potato salad, sweet potato curry, and mediterranean lentil salad are all super quick and easy to make, this teriyaki tofu takes the cake.

Like in my Marry Me Tofu dish, we’re pan frying the tofu instead of baking it in the oven for even crispier and juicer tofu that you won’t be able to resist!

And while you’re making this teriyaki tofu recipe, you can prep some greens and rice for a full meal that’s so satisfying and easier than going out to eat.

Plus, it’s entirely vegan and plant based, AND you can easily make it gluten-free as well, making it a wonderful dish for all eaters.

plate of teriyaki tofu with broccoli and rice on a blue plate with a cloth

Key ingredients & substitutions:

Tofu: My family and I personally prefer firm or extra firm tofu here. It’s not too soft, but not SUPER tough, and the flavor is evenly distributed throughout the tofu. I find these two are the most similar in texture to teriyaki chicken. I would recommend NOT using silken tofu, as that will be too soft, and super firm tofu (a step up from extra firm) might be too tough. Check out my guide on tofu for more tips and tricks for cooking with tofu.

Soy sauce: You can also use coconut aminos or tamari sauce for gluten-free. Regular soy sauce or low sodium soy sauce are both great here, depending on preference.

Sesame oil: You can also use olive oil or a neutral oil, like vegetable oil or avocado oil, but sesame oil really adds extra flavor that complements the other flavor profiles.

Maple syrup: For just a touch of sweetness- you can omit, however, if you’re using coconut aminos, as that’s very sweet already! Though a true Teriyaki sauce in Japan would not include a sweetener, the Americanized versions typically do.

Arrowroot starch: You can also use cornstarch instead- I have no preference here. This is to help the tofu become crispy and the sauce to thicken.

Overview: step by step how to make teriyaki tofu

For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.

tofu with cornstarch and soy sauce in a bowl — Start by adding the torn and pressed tofu to a bowl with the arrowroot starch and soy sauce.

coated tofu in a bowl — Start by adding the torn and pressed tofu to a bowl with the arrowroot starch and soy sauce.

sautéing the tofu with the garlic — Meanwhile, saute the garlic in a pan with the sesame oil. Add in the tofu and cook on medium high heat to make crispy.

teriyaki sauce in a bowl — Meanwhile, saute the garlic in a pan with the sesame oil. Add in the tofu and cook on medium high heat to make crispy.

sautéing the tofu in a pan — Pour in the teriyaki sauce, and cook until sticky, about 3-5 minutes.

close up of teriyaki tofu in pan — Pour in the teriyaki sauce, and cook until sticky, about 3-5 minutes.

Why tear the tofu into pieces instead of cube?

You can cube your tofu if you prefer, but I find that the tofu pieces absorb more flavor when torn because there’s more surface area to absorb liquid.

Serving suggestions:

This teriyaki tofu is amazing with a side of steamed veggies and steamed white rice (or brown rice!).

I love serving it with broccoli, asparagus, bok chop, green beans, or some stir fry vegetables (like carrots, bell peppers, etc.!). Noodles are great too!

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If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!