Teriyaki Baked Tofu

I had a block of Trader Joe’s extra firm tofu that was nearing it’s expiration date and needed an idea for dinner. This is inspired by Budget Bytes, which is another of my favorite sites and cookbooks out there.

Serves well with rice and broccoli. If you have any leftover sauce, store in an airtight container in the fridge for another time. I apologize for the lack of pictures on this one. I got in a tizzy because I was making the broccoli, rice, sauce, and tofu at the same time and then I decided I also wanted to stuff my pie hole with sticky rice. Okay, here we go!

Teriyaki Baked Tofu

Course Main Course
Servings 4


Baked Tofu

  • 1 block tofu firm or extra firm
  • 1 tbsp tamari
  • 1 tbsp vegetable oil
  • 1 tbsp corn starch
  • 1/4 tsp black pepper optional

Teriyaki Sauce

  • 1 cup tamari
  • 1/2 cup brown sugar
  • 1/2 cup water
  • 1/2 tsp sesame oil optional
  • 1 tbsp rice vinegar also optional
  • 2 cubes frozen ginger or 2” fresh
  • 2 cubes frozen garlic or 2-3 cloves
  • 2 tbsp corn starch
  • 4 tbsp water


  • Preheat oven to 400 degrees and line a baking pan with parchment paper.
  • Cut tofu into approximately half inch cubes and put into a decent sized bowl. Add the soy sauce, oil, pepper, and corn starch and toss to coat.
  • Spread the tofu cubes in a single layer on the baking sheet and bake for 30 minutes. You can turn them halfway through, but I forgot. Cook until crispy and lightly browned.
  • While your tofu is baking, prepare your sauce.
  • In a small bowl or cup, add the 2 tbsp corn starch and 4 tbsp water. Stir well and set aside. You have have to stir it again before you add it to the sauce.
  • In a small saucepan, add tamari, brown sugar, water, sesame oil, rice vinegar, ginger, and garlic. Stir in the cornstarch and water mixture and cook on medium heat. Stir frequently until it starts to thicken.
  • When tofu is done, plate alongside rice and broccoli (optional, but tasty!) and top with teriyaki sauce.

I barely had enough room for RainbowPlantLife’s Instant Pot sticky rice but it was a sacrifice I was willing to make. I have tried to make sticky rice before and hadn’t been able to replicate what I’ve had in Thai restaurants, but to be honest, this was even better! Which is dangerous because now I can eat this anytime I want. I had two mangoes in the fridge from the Misfits Market box, but only one was good *sigh*. I used low-fat canned coconut milk because it’s what I had in the pantry. And because my priorities are top-notch, I took a picture!