But Japanese restaurants are usually a safe bet. At the very least, you’ll be able to get your hands on some vegan sushi. And if you’re lucky, they’ll have some delicious vegan tofu dishes. We tend to get lucky in the tofu department when visiting Japanese restaurants away from home, and we often end up ordering teriyaki tofu. On our last trip we were splitting a big plate of tofu teriyaki and I commented on how different all the versions we’ve tried are. Some are super sweet, some very spicy, most are pretty (deliciously) salty. When we got back home I promptly started working on what I consider to be the ultimate tofu teriyaki recipe. So this is my recipe, and personally, I think it’s better than every restaurant version I’ve tried. One thing I’m usually not a fan of is silken tofu in savory dishes. I realize silken tofu gives you more of a traditional Japanese dish, and lots of restaurants use it, but I’m just not a fan. I like super crispy tofu with a coating that holds up to sauce! I tried a different approach than my usual for making this crispy tofu: I baked it! Normally, I’d say frying is the way to go, but I know a lot of folks swear by baking tofu with cornstarch and just a little bit of oil. I gave it a try, and you know what? It was awesome! Also, it made the dish easier and quicker to throw together, since baking is pretty hands-off once you’ve got the tofu in the oven. Tip: This recipe uses homemade teriyaki sauce (because it’s the best), but you can certainly substitute with bottled teriyaki sauce to save time. Check the ingredients to ensure it’s vegan. You’ll need about ¾ cup of sauce.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe! Tip: The sauce can easily be made in advance and stored in an airtight container in the fridge. It may thicken up during storage. Whisk it vigorously while reheating and add a splash of water if needed to thin it. Serve your teriyaki tofu with your choice of accompaniments. This dish is best served immediately, because the tofu will eventually lose its crispness as it sits.
More Vegan Japanese-Inspired Recipes
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