15 Minute Teriyaki Tofu

This teriyaki tofu is vegan, gluten free and comes together in just 15 minutes. Coated in a sweet soy glaze and a pop of citrus, this quick weeknight dinner will be an instant favorite.

Plate of teriyaki tofu and broccoli paired with noodles.

Why you’ll love this quick teriyaki tofu and noodles

  • If you loved my quick and easy garlic chili tofu with peanut sauce, you are going to love this super simple and saucy variation.
  • This comes together in just 15 minutes using a very simple and classic teriyaki sauce that sticks to it’s basic roots.
  • It’s vegan and can be made gluten free

Main ingredients for the sauce as well as some garnishes to place on top. This includes coconut sugar, sake, tamari, lime wedges, grated ginger and lime zest.

Teriyaki Sauce

When it comes to this sauce, I am using references from Just One Cookbook, who has a great deal of information about Japanese food and culture. Teriyaki is not a word that actually describes the sauce. It actually is a way to describe a cooking method. The sauce itself offers a shiny glaze for grilled, broiled or pan fried food.

You can find many variations of this sauce pretty much everywhere in the US. But if you look at the very basic origins of this sauce, you will find that it is typically comprised of 4 basic ingredients in the Japanese home.

  • Soy Sauce
  • Sugar
  • Sake
  • Mirin (good quality is recommended, and if you cannot find, often you’ll see this omitted)

You’ll see numerous variations of this sauce that go beyond these four ingredients. However, straying too far can lose the “teri-” or luster of the sauce. This is why in Japanese homes, you typically won’t see them make their sauce with as many additives. Though you will still see variations of this sauce depending on who is making it or based on preference.

Cubed tofu placed in a freezer bag along with cornstarch, nutritional yeast and lemon pepper.

Key Ingredients

  • Tamari: ensure it is gluten free, but this sauce is different than soy in that it is thicker
  • Coconut Sugar or Organic Sugar: provides the sweet for this recipe and also helps this sauce thicken and reduce without the need of any starches
  • Mirin: a Japanese condiment that you can find in the international section of your grocery store or at a Japanese grocery store
  • Tofu: our protein base
  • Lime Juice: mainly for garnishing and brightening at the end, but not for the sauce itself

Pan frying the coated tofu cubes.

How to make teriyaki tofu with noodles

  1. Cut tofu into cubes and place in a gallon freezer bag with cornstarch, nutritional yeast, lemon pepper and salt. Shake bag to coat and set aside.
  2. Combine tamari, sake, and sugar and stir well to dissolve most of the sugar then set aside.
  3. Warm oil in a skillet to medium heat and then add tofu pieces. Cook tofu evenly, making sure to flip and stir tofu until golden, about 4-5 minutes.
  4. Once tofu is golden, pour in sauce and allow to heat through and begin to bubble. Stir tofu in sauce frequently to coat as it thickens, about 3-4 minutes. Tofu should appear glossy on the outside surface.
  5. As the sauce thickens, add in steamed broccoli and sauté to coat. Serve with noodles or rice and garnish teriyaki tofu with lime zest, grated ginger and a squeeze of lime juice.

Moving tofu around the pan to help reduce the teriyaki sauce.

Tips for making this saucy dish

  • Note, this sauce is inspired by traditional teriyaki. Since I am adding lime zest and lime juice at the end to finish the dish, note that the flavor will vary compared to traditional versions. I am definitely not claiming this recipe as traditional and would highly recommend any of you interested in Japanese cooking to absolutely look to Japanese chefs/home cooks for more information about their style of cooking.
  • I used extra firm tofu, but listed super firm tofu as it will make this dish faster and you don’t have to press it. If you want to use extra firm, just make sure to press it and drain before using as I discussed while prepping my baked chili garlic tofu.
  • To make sure your tofu is crispy, make sure you coat your tofu well with the cornstarch mixture. When ready to pan fry, add your oil to a pan and make sure to wait until your oil is hot before adding the tofu. This will allow the tofu to brown appropriately and not soak up the oil.
  • Sake is very important to teriyaki sauce, but I totally understand it is not a typical staple. You can replace with water or if you happen to have some mirin, you can use this too and adjust the amount of sugar to your preference.
  • I did not add garlic, ginger, or use rice wine vinegar in place of sake for the sauce so that I could keep it as true to the traditional sauce as possible. Feel free to add it in, but note that technically, it will change the flavor profile. Still tasty and fine, but obviously different.

Tofu and broccoli coated in teriyaki sauce in a pan.

More quick dinner recipes

Chopsticks holding up a piece of glazed tofu over a plate of noodles topped with tofu and broccoli.

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Plate of teriyaki tofu and broccoli paired with noodles.

15 Minute Teriyaki Tofu

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  • Cook Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 2 servings 1x
  • Category: Main Course
  • Cuisine: American

Description

This teriyaki tofu is vegan, gluten free and comes together in just 15 minutes. Coated in a sweet soy glaze and a pop of citrus, this quick weeknight dinner will be an instant favorite.


Ingredients

Scale

Pan-fried Tofu

  • 1 block of super firm tofu***
  • 1 tbsp cornstarch
  • 2 tsp nutritional yeast
  • 1/2 tsp lemon pepper
  • 1/4 tsp salt
  • 2 tsp neutral oil

Teriyaki Sauce

  • 2 tbsp tamari
  • 2 tbsp sake or water***
  • 1 1/2 tbsp coconut sugar or organic white sugar

For Serving

  • 2 servings of ramen noodles
  • 2 cups steamed broccoli
  • Lime wedges
  • Lime zest
  • 1/2 inch knob of ginger (grated)

Instructions

  1. Cut tofu into cubes and place in a gallon freezer bag with cornstarch, nutritional yeast, lemon pepper and salt. Shake bag to coat and set aside.
  2. Combine tamari, sake, and sugar and stir well to dissolve most of the sugar then set aside.
  3. Warm oil in a skillet to medium heat and then add tofu pieces. Cook tofu evenly, making sure to flip and stir tofu until golden, about 4-5 minutes.
  4. Once tofu is golden, pour in sauce and allow to heat through and begin to bubble. Stir tofu in sauce frequently to coat as it thickens, about 3-4 minutes. Tofu should appear glossy on the outside surface.
  5. As the sauce thickens, add in steamed broccoli and sauté to coat.

To Serve

  1. Prepare noodles according to package. Divide portion of noodles between two plates and top with teriyaki tofu.
  2. Garnish tofu with lime zest, grated ginger, and a squeeze of fresh lime juice.

Did You Try This Recipe?
Then let me know what you thought! Share your creations by tagging me on Instagram with the hashtag #plantbasedrdeats

 Catherine

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