The Pantry
Japanese-inspired home cooking

Tofu teriyaki

Crispy tofu cubes glazed in a glossy soy-mirin teriyaki, finished with scallions and sesame seeds. The tofu is pressed, dusted with cornstarch, pan-seared until golden, then tossed in a reduced sauce that clings instead of pooling. This version serves 2 as a main and balances sweet, salty, and aromatic ginger-garlic notes with a crisp-edged bite.

Prep 15 minCook 12 minRest 15 minAdjust servings ↓
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Tofu teriyaki
~380 calper person · ~760 total
~$3.75meal total · ~$1.88 per person

Estimated calories and US ingredient costs.

For 4 servings, cook the tofu in two batches in a 12-inch skillet or use two skillets so the cubes can brown instead of steam. Double the sauce in a small saucepan, but keep the reduction to a short simmer and add the tofu only after the glaze looks shiny and lightly thickened. The sauce is meant to cling to the tofu, so any absorbed glaze is counted in the nutrition; no deep-frying oil is used, and only the listed pan oil is included.

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Ingredients, steps and a live timeline. Ready for 2 people.

Step timeline

Cooking order

8 left
Step 1

Press and cube the tofu

~15 min

Press and cube the tofu.

Wrap the 14 oz block of extra-firm tofu in a clean kitchen towel or paper towels, set it on a plate, and weigh it down with a skillet for 15 minutes.

Cut the pressed tofu into 1-inch cubes, then pat the surfaces dry so the cornstarch can grip instead of clumping.

Ingredients
  • 14 oz total for recipeExtra-firm tofu
Step 2

Mix the teriyaki base

~3 min

Mix the teriyaki base.

In a small bowl, whisk 1/4 cup low-sodium soy sauce, 2 tbsp water, 2 tbsp mirin, 1 tbsp honey, 1 tsp rice vinegar, 1 tsp minced fresh ginger, and 1 tsp minced garlic until the honey dissolves.

In a separate cup, stir 1 tbsp water with 1 tbsp cornstarch until smooth, and keep the remaining 1 tbsp cornstarch for the tofu.

Ingredients
  • 1 tbsp + 1 tbspCornstarch, divided
  • 1/4 cupLow-sodium soy sauce
  • 2 tbsp + 1 tbspWater, divided
  • 2 tbspMirin
  • 1 tbspHoney
  • 1 tspRice vinegar
  • 1 tspFresh ginger
  • 1 tspGarlic
Step 3

Coat the tofu lightly

~4 min

Coat the tofu lightly.

Add the tofu cubes to a bowl and sprinkle over the remaining 1 tbsp cornstarch.

Toss gently until each piece looks lightly dusty rather than thickly coated.

This thin layer is what helps the exterior brown and later helps the glaze cling.

Ingredients
  • 14 oz total for recipeExtra-firm tofu
  • 1 tbspCornstarch, divided
Step 4

Pan-sear until golden

~13 min

Pan-sear until golden.

Heat 2 tbsp neutral oil in a 12-inch skillet over medium-high heat until it shimmers.

Add the tofu in a single layer and sear for 8 to 10 minutes, turning every 2 to 3 minutes, until at least two sides are deep golden and the cubes feel lightly crisp at the edges.

If the skillet is crowded, cook in two batches.

Ingredients
  • 14 oz total for recipeExtra-firm tofu
  • 2 tbspNeutral oil
Step 5

Reduce the sauce to a glaze

~2 min

Reduce the sauce to a glaze.

Lower the heat to medium and pour the soy mixture into the same skillet, scraping up any browned bits.

Let it simmer for about 1 minute, then whisk the cornstarch slurry again and stir it in.

Cook 30 to 45 seconds more until the sauce turns glossy and thick enough to coat a spoon.

If it tightens too quickly before coating the tofu, stir in the remaining 1 tbsp water.

Ingredients
  • 2 tbsp total for recipeCornstarch, divided
  • 1 tbspWater, divided
Step 6

Glaze the tofu

~2 min

Glaze the tofu.

Return the tofu to the skillet and toss for 1 to 2 minutes until every cube is lacquered and the sauce clings in a thin shiny layer rather than pooling in the pan.

Keep the heat moderate so the sugars in the honey and mirin glaze without burning.

Ingredients
  • 2 tbsp total for recipeMirin
  • 1 tbsp total for recipeHoney
Step 7

Finish and serve

~2 min

Finish

Turn off the heat, stir in 1 tsp toasted sesame oil

Scatter 2 tsp sliced scallions and 1 tsp toasted sesame seeds over the top.

Spoon any extra glaze from the pan over the tofu

Ingredients
  • 14 oz total for recipeExtra-firm tofu
  • 1 tspToasted sesame oil
  • 2 tspScallions
  • 1 tspToasted sesame seeds
Step 8

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Tofu teriyaki: serve.

Tofu teriyaki: then transfer the tofu to plates.

Tofu teriyaki: serve immediately while the edges are still crisp.

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Read the traditional recipe

Ingredients

For 2 people

  • 14 oz extra-firm tofu, drained and pressed
  • 2 tbsp cornstarch, divided
  • 2 tbsp neutral oil
  • 1/4 cup low-sodium soy sauce
  • 4 tbsp water, divided
  • 2 tbsp mirin
  • 1 tbsp honey
  • 1 tsp rice vinegar
  • 1 tsp minced fresh ginger
  • 1 tsp minced garlic
  • 1 tsp toasted sesame oil
  • 2 tsp sliced scallions
  • 1 tsp toasted sesame seeds

Method

  1. Press and cube the tofuWrap the 14 oz block of extra-firm tofu in a clean kitchen towel or paper towels, set it on a plate, and weigh it down with a skillet for 15 minutes. Cut the pressed tofu into 1-inch cubes, then pat the surfaces dry so the cornstarch can grip instead of clumping.
  2. Mix the teriyaki baseIn a small bowl, whisk 1/4 cup low-sodium soy sauce, 2 tbsp water, 2 tbsp mirin, 1 tbsp honey, 1 tsp rice vinegar, 1 tsp minced fresh ginger, and 1 tsp minced garlic until the honey dissolves. In a separate cup, stir 1 tbsp water with 1 tbsp cornstarch until smooth, and keep the remaining 1 tbsp cornstarch for the tofu.
  3. Coat the tofu lightlyAdd the tofu cubes to a bowl and sprinkle over the remaining 1 tbsp cornstarch. Toss gently until each piece looks lightly dusty rather than thickly coated. This thin layer is what helps the exterior brown and later helps the glaze cling.
  4. Pan-sear until goldenHeat 2 tbsp neutral oil in a 12-inch skillet over medium-high heat until it shimmers. Add the tofu in a single layer and sear for 8 to 10 minutes, turning every 2 to 3 minutes, until at least two sides are deep golden and the cubes feel lightly crisp at the edges. If the skillet is crowded, cook in two batches.
  5. Reduce the sauce to a glazeLower the heat to medium and pour the soy mixture into the same skillet, scraping up any browned bits. Let it simmer for about 1 minute, then whisk the cornstarch slurry again and stir it in. Cook 30 to 45 seconds more until the sauce turns glossy and thick enough to coat a spoon. If it tightens too quickly before coating the tofu, stir in the remaining 1 tbsp water.
  6. Glaze the tofuReturn the tofu to the skillet and toss for 1 to 2 minutes until every cube is lacquered and the sauce clings in a thin shiny layer rather than pooling in the pan. Keep the heat moderate so the sugars in the honey and mirin glaze without burning.
  7. Finish and serveTurn off the heat, stir in 1 tsp toasted sesame oil, then transfer the tofu to plates. Scatter 2 tsp sliced scallions and 1 tsp toasted sesame seeds over the top. Spoon any extra glaze from the pan over the tofu and serve immediately while the edges are still crisp.

Before you cook

What to get ready

Wide nonstick or well-seasoned skillet, clean towel for pressing, spatula and sauce bowl.

Press tofu and mix the sauce before coating cubes with starch.

If something needs adjusting

Glaze turns jelly-like

Loosen with water and heat briefly; the starch continues thickening as it cools.

Sauce pools around the tofu

Reduce it before combining, then toss briefly. A wet sauce added too early softens the browned surface.

Store for later

Refrigerate tofu in shallow containers and reheat to 165°F. Store crisp tofu separately from sauce when possible and combine after reheating.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Use the same mirin and soy sauce with salmon for another dinner.

Next use for your ingredients: Teriyaki salmon →

Calculate this meal with your own prices →

How to Make Crispy Tofu →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

Pressing matters more than marinating here. If you only have a short window, wrap the tofu in a clean towel and set a heavy skillet on top while you mix the sauce. Use a wide skillet so the cubes can brown in a single layer, and do not stir too early or the cornstarch crust can tear off.

Make it work for you

For a less fried version, bake the cornstarch-dusted tofu at 425 F on an oiled sheet pan for 20 to 25 minutes, flipping once, then glaze it in a skillet with the finished sauce. The tofu will be a little drier and less crisp than pan-seared pieces, so keep the sauce slightly looser and coat it quickly.

Use more of your cornstarch and soy sauce in crispy sesame tofu.

How do I keep tofu teriyaki from going soggy?

Press out as much water as possible, coat the tofu lightly with cornstarch, and sear it without crowding the skillet. Reduce the sauce until glossy before adding the tofu back, then toss only long enough to glaze. Serve right away so the crust stays crisp.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

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