If I had to choose just one way to enjoy tofu, it would definitely be this irresistible teriyaki tofu steak. Thick slices of tofu get a light coating of cornflour and garlic powder, then fry up golden and crisp before being glazed in a sticky vegan teriyaki sauce. The outside is golden, the inside is tender, and every bite is coated in that sweet-salty glaze that just works so well with rice. It also adds a good whack of protein to your veggie rice bowl.
This tofu steak recipe is one of my favourite quick Japanese-style dinners because it needs no marinating and can be on the table in under 30 minutes. I often make it midweek when I want something really yummy, and mostly healthy, but do not have the time or energy for anything complicated. All you need is a block of firm tofu, a few pantry staples and a frying pan.
I like to serve tofu steaks over a bowl of fluffy Japanese rice with green vegetables such as strong beans, sugar snap peas or tender broccolini. It also pairs nicely with sides like miso soup or pink pickled radish, which you can prepare ahead and keep ready in the fridge.
Why you'll love Teriyaki Tofu Steak
This vegan teriyaki steak is the kind of dish you can throw together on a weeknight in under half an hour, but it's also a good one to serve up if you're entertaining and looking to please a larger crowd. While it is completely plant-based, it is a dish that wins over even those who think they do not like tofu. You can keep it simple with rice and greens, or turn it into a tofu rice bowl with extra vegetables and toppings. If you like a bit of heat, a drizzle of chili oil works beautifully here.
Ingredients
Serves 4 | Prep time 30 mins | Cooking time 15 mins
This is a quick overview of the ingredients, along with my tips for getting the best results when making tofu steak. You'll find the exact quantities and step-by-step instructions in the recipe card below.
Firm tofu: The base for any good Japanese tofu steak is firm or extra-firm tofu. It holds together in the pan, crisps up well and gives you those "steak" slices that take on the sauce.
Soy sauce: The foundation of the teriyaki glaze. A Japanese soy sauce will give a smoother, more balanced taste compared to some generic brands.
Sake and mirin: Sake adds depth, while mirin brings sweetness and a gentle roundness to the sauce. If you prefer not to use alcohol, swap the sake for water and add a little extra sugar.
Brown sugar: Balances the saltiness of the soy sauce and helps the glaze caramelise.
Cornflour and garlic powder: The cornflour creates a light crust that helps the sauce cling to the tofu. Garlic powder adds a subtle savoury note that works with the glaze.
Sesame seeds: Toasted sesame seeds add texture and a nutty aroma that lifts the whole dish.
I use firm tofu for its "steak-like" bite and ability to hold together in the pan. A light coating of cornflour and garlic powder helps it crisp and gives the glaze something to cling to. The teriyaki sauce is a mix of soy sauce, sake, mirin and sugar. It adds that balance of sweet and salty that makes this dish such a crowd-pleaser.
How to make it
Press the tofu
Drain the tofu and wrap it in paper towels. Place on a plate or rack, weigh it down and leave for 15 minutes. This step removes excess water, which helps the tofu crisp in the pan. If you are short on time, you can skip it. The tofu will still taste great, just with a slightly softer exterior.
Slice into steaks
Cut the tofu into slices about 1-1.5 cm thick. These are your tofu steaks, ready for coating and frying.
Make the teriyaki sauce
In a small saucepan, combine equal parts soy sauce, mirin and sake. Add brown sugar to taste, then simmer over low heat for 6-8 minutes until it thickens into a glossy glaze. This is your homemade vegan teriyaki sauce.
Coat the tofu
Mix cornflour with garlic powder in a shallow dish. Lightly dredge each tofu steak so it is evenly coated. This helps lock in moisture and gives the sauce a surface to cling to. In any marinated tofu steak, this crust also helps seal in flavour.
Pan-fry until golden
Heat oil in a frying pan over medium heat. Fry the tofu steaks for 2-3 minutes per side until they are golden and crisp at the edges.
Glaze with teriyaki sauce
Pour the sauce into the pan with the tofu. It should bubble, coat the slices and turn slightly sticky. Turn each piece to make sure it is fully glazed. Sprinkle with sesame seeds.
Serve with rice and sides
Enjoy immediately while hot, with fluffy Japanese rice and greens on the side. I've used broccolini here but an excellent alternative is soy seared pak choi. Sprinkle a few more sesame seeds over the tofu steaks for some extra crunch, add some pickled vegetables and chilis or Japanese chili oil for a touch of heat. Another way to enjoy this is as a teriyaki tofu bowl, topped with avocado, pickled ginger, nori or spring onions. And for a heartier option, try one of our favourite rice bowls, vegan beef donburi.
Tips for the best Teriyaki Tofu Steak
The key to a great teriyaki tofu steak is crisp edges, a tender centre, and a glossy glaze that clings to the tofu without burning. To get there, keep your pan at a steady medium heat. Too hot and the cornflour coating will scorch before the tofu has time to crisp, too low and it will stay soft instead of turning golden. Pressing the tofu helps it hold its shape and gives a firmer bite, but if you are short on time you can skip this step and still get a good result. Coat each tofu steak evenly so the glaze sticks properly, and avoid overcrowding the pan or the steaks will steam rather than fry. Finally, taste the sauce as it reduces. Add sugar or mirin a little at a time, adjusting slowly, and use your own taste to find the balance of sweet and salty that works best for your tofu steak.
Substitutions
One of the things I love about this tofu steak recipe is how easy it is to adapt. If you don't have tofu on hand, or just want a change, try making it with tempeh instead. Tempeh has a firmer texture and a nutty taste, and since it is already pressed you can skip that first step. The teriyaki glaze works just as well on tempeh, giving you something close to a marinated tofu steak but with a slightly earthier bite.
If you prefer not to cook with alcohol, leave out the sake. The sauce will still reduce into a sticky glaze, and you can add a touch more sugar or mirin to balance it.
For a different way to serve it, swap the rice for a bread roll and make a sandwich or burger out of your tofu steak. I like to pile mine with pickles, a little vegan mayo, thinly sliced onion and some watercress. It's a great option for lunch and shows just how versatile a vegan teriyaki steak can be.
And of course, the vegetables are up to you. Instead of the usual greens, try making a colourful slaw or salad on the side. It keeps the dish fresh and gives you even more room to make it your own.
Variations
Spicy
If you enjoy heat, finish your teriyaki tofu steak with chilli flakes, toasted sesame seeds, or a drizzle of Japanese chilli oil. I like to use some La-Yu oil, or Momoya and (for UK folks) Tonkotsu chilli oil is another favorite we keep at home.
Kid-friendly
For younger eaters, cut the tofu into smaller strips and leave out the sake when you make the sauce. The glaze still thickens nicely, and served with simple sides like mashed potato or peas it becomes an easy, plant-based alternative to fish fingers.
Dinner party or BBQ
Double or triple the recipe and serve the tofu family-style on a large platter. Add extra rice, greens and toppings so everyone can build their own bowls. It is an easy way to feed a group while keeping the base recipe simple.
Meal prep
Cook a bigger batch and use the leftover tofu steaks in rice bowls or noodles during the week. The teriyaki glaze holds up well, and the tofu tastes just as good reheated or even eaten cold.
Storage
Leftover tofu steaks will keep in an airtight container in the fridge for up to 3 days. To reheat, warm them gently in a frying pan or the oven so the crust stays crisp. Avoid the microwave, which makes the coating soft. Try not to reheat more than once as the tofu can dry out.
If you want to give leftovers a new life, slice the cold tofu and add it to a salad or turn it into a quick tofu rice bowl with vegetables and pickles. I also like tossing it through our tofu noodles for an easy lunch the next day. Freezing is not recommended since it changes the texture of the tofu.
FAQ
Yes, teriyaki sauce is a great match for tofu. The sweet and salty glaze soaks into the tofu and balances its mild flavour. That is exactly why this teriyaki tofu steak works so well. The sauce gives the tofu a glossy coating and plenty of taste.
Yes, teriyaki tofu can be a healthy option. Tofu is high in plant-based protein and low in saturated fat, while the teriyaki sauce adds taste without needing heavy oils or cream. You can adjust the amount of sugar in the glaze to suit your preference, and pair the tofu with rice and plenty of vegetables for a balanced meal.
A tofu steak recipe works well with rice and green vegetables like pak choy, broccolini, string beans or sugar snap peas. You can also add pickled vegetables, chilli oil or sesame seeds for extra flavour. For a bigger spread, serve your tofu steaks with miso soup, pink pickled radish or even a cold Japanese beer.
Yes, and they will still keep their crisp edges and tender inside. Air frying is a good option if you want to use less oil while keeping the texture.
You can, but I recommend avoiding oils with a low smoke point, such as olive oil. The best options for this tofu steak are sesame or sunflower oil, as both stand up well to high heat and have a clean taste that complements the teriyaki sauce. I especially like using sesame oil for its gentle nutty aroma.
Traditional teriyaki sauce is often used with meat in Japan, including steak, chicken and fish. This recipe shows how well it works on tofu, creating a vegan teriyaki steak that gives you the same glossy glaze and balance of sweet and savoury in a plant-based way.
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📖 Recipe
Teriyaki Tofu Steak
Equipment
- 1 Tofu press Optional. Use a pile of heavy books and a cooling rack with some paper towels instead.
Ingredients
- 1 block tofu
- Rice and steamed greens to serve
Teriyaki sauce
- ¼ cup soy sauce
- ¼ cup mirin
- ¼ cup sake optional
- 1 tablespoon brown sugar add more or less to taste
Instructions
- Drain and press the tofu for 15 minutes to remove excess water.
- Slice the tofu into 1-1.5 cm thick steaks.
- Make the teriyaki sauce: Simmer the soy sauce, mirin, sake and sugar for 6-8 minutes until glossy. Set aside.
- Combine the cornflour and garlic powder in a shallow dish.
- Dredge the tofu steaks in the cornflour mixture.
- Heat the oil over medium heat in a frying pan. Fry the tofu steaks 2-3 minutes per side until golden.
- Add the teriyaki sauce to the pan, allowing it to bubble and coat the tofu.
- Sprinkle with sesame seeds and serve over rice with green vegetables.
Notes
- Serve with:
-
- Green veggies - Pak choi, broccolini, sugar snap peas, string beans
- Pickles -
- Toppings - Toasted sesame seeds, avocado, pickled ginger, shredded nori, spring onions.
- Spice - Chilli flakes or chilli oil such as La-Yu, Momoya, or Tonkotsu
- Drinks - any of our favorite Japanese beers
- Left overs:
- Store in the fridge for up to 3 days. Reheat in a pan or oven.
- Use in tofu noodles, eat cold or add cold tofu slices to a salad
- Substitutions:
- Tofu for tempeh
- Skip sake for alcohol-free teriyaki sauce
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