If I had to choose one way to enjoy tofu, this teriyaki tofu steak would be it. Cornflour-coated, fried golden, then glazed in sticky vegan teriyaki, tender inside, sweet-salty, perfect over rice. No marinating, ready in under 30 minutes. Try my agedashi tofu, sticky tofu, or vegan fried chicken for more tofu favorites.
Teriyaki Tofu Steak – At a Glance
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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 vegan miso soup or this pink pickled radish recipe, which you can prepare ahead and keep ready in the fridge.
Ingredients & Substitutions
Teriyaki tofu steak
| Item | Swap out |
|---|---|
| Firm tofu | Extra-firm tofu |
| Soy sauce | Tamari (gluten free) |
| Sake | Water + a touch extra sugar |
| Mirin | Sweet sherry |
| Brown sugar | Maple syrup |
| Cornflour | Potato starch |
| Garlic powder | Fresh minced garlic |
| Sesame seeds | Crushed peanuts or omit |
How to Make Teriyaki Tofu Steak
Serves 4 | Prep time 30 mins | Cooking time 15 mins
1. 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.
2. Slice into steaks
Cut the tofu into slices about 1-1.5 cm thick. These are your tofu steaks, ready for coating and frying.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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 Seared bok choy. Sprinkle a few more sesame seeds over the tofu steaks for some extra crunch.
Tip: Aadd some pickled vegetables and pickled red 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.
Love this recipe?
Check out my other vegan tofu recipes for more ideas.
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.
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.
Teriyaki Tofu Steak FAQs
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 vegan 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
- 280 g tofu 1 block of extra firm
- 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
For frying
- 1 tablespoon sunflower oil
Instructions cook mode
- 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.
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