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This one-pan Teriyaki Tofu recipe is about to become a staple in your kitchen! Enjoy the bold flavors of Asian cuisine with healthy ingredients, including oven-roasted veggies and crispy tofu smothered in a homemade vegan teriyaki sauce. Whether serving family dinner or entertaining guests, this sheet pan tofu and veggies is as mouthwatering as it is nutritious.
This recipe was written on December 4, 2019. It was updated with additional recipe information on May 13, 2024.
Skip ordering takeout and make this easy tofu teriyaki instead! Perfectly crispy tofu, tender broccolini, sweet bell peppers, and succulent mushrooms are drenched in a luscious maple teriyaki sauce and baked until caramelized. The rich umami flavor profile will excite your taste buds and leave you craving more!
This tofu teriyaki recipe comes together quickly, with just 10 minutes of hands-on preparation and the oven takes care of the rest. You’ll have the perfect baked teriyaki tofu ready to serve in just 40 minutes. Layer over steamed white rice for a teriyaki tofu bowl, or pair with cooked noodles like udon, soba, or rice noodles for a tasty noodle bowl. It is even delicious in lettuce wraps!
For more Asian-inspired vegan recipes, try my Panda Express teriyaki chickpeas, vegan japchae style noodles, or broccoli stir fry with crispy tofu.
Ingredients
Broccolini: This slender veggie is a hybrid of broccoli and Chinese broccoli. It has a slightly sweeter, peppery flavor and a more delicate texture than traditional broccoli. You can substitute regular broccoli if desired.
Red Bell Pepper: Its vibrant red hue and crunchy, sweet flavor add a pop of color. For a variation, you can use yellow or orange bell peppers or a mix of colors.
Mushrooms: Use any combination of enoki, shiitake, oyster, crimini, portabella, maitake mushrooms, or your favorite variety for a rich umami flavor and meaty texture in the dish.
Olive Oil: Adds a mild, slightly fruity flavor to teriyaki-roasted vegetables and tofu. You can also use additional sesame oil (see below) for an enhanced nutty flavor.
Tofu: Serves as the protein-rich centerpiece in this dish and absorbs all the delicious flavors of the teriyaki sauce. Look for firm or extra firm tofu in the grocery store’s refrigerated section for the best texture. Alternatively, you can use tempeh or seitan.
Ginger: Use fresh minced ginger for the best flavor in the teriyaki sauce. You can also use ginger paste for convenience or ground ginger for a more subtle taste.
Garlic: Fresh garlic cloves add complexity and a robust flavor. In a pinch, you can use pre-minced store-bought garlic.
Soy Sauce: Adds a savory depth and rich, salty flavor to the homemade sauce. Opt for a low-sodium soy sauce to better control the sodium, or use tamari or coconut aminos for a gluten-free option.
Rice Vinegar: Brings a tangy brightness to the teriyaki sauce and balances the other flavors. Choose unseasoned rice vinegar for the purest taste. Substitute white wine vinegar or apple cider vinegar for a slightly more fruity profile.
Toasted Sesame Oil: A little goes a long way to add the distinctive and classic nutty aroma and depth of flavor to the teriyaki sauce.
Maple Syrup: Natural maple syrup gives the sauce a subtle sweetness and caramel-like richness. Alternatively, you can use agave nectar for a similar level of vegan-friendly sweetness.
Coconut Sugar: Balances the salty and tangy notes of the teriyaki sauce without refined sugar. Alternatively, you can use date sugar as a natural sweetener or regular brown sugar.
Arrowroot Powder: Serves as a thickening agent for the sauce, helping to create a velvety texture. Or you can use cornstarch, tapioca starch, or potato starch.
How to Make Teriyaki Tofu
- Prepare Veggies. Preheat the oven to 375°F. Place the broccolini, peppers, and mushrooms on a baking sheet and toss with the olive oil.
- Prepare Tofu. Add the pressed tofu to the baking sheet and carefully toss together with the veggies until well combined.
- Prepare Teriyaki Sauce. Combine the ingredients for the maple teriyaki sauce in a small mixing bowl. Whisk the mixture well, breaking up any clumps of arrowroot powder, until smooth.
- Add Sauce. Pour the maple teriyaki sauce over the vegetable and tofu mixture. Gently move the veggies around in the sauce until evenly covered.
- Bake. Place the baking sheet in the oven and bake the tofu teriyaki for 20 minutes. Then flip the tofu and bake for another 10 minutes. Serve hot over steamed rice.
Recipe Pro-Tips
- Press the tofu. Before slicing the tofu, press it to remove excess moisture. This will help make it crispier when baked. See my notes below on how to press tofu.
- Adjust sauce to taste. Taste the teriyaki sauce before pouring it over the tofu and veggies and adjust it to suit your taste preferences. Add more maple for sweetness, soy sauce for saltiness, or more of other ingredients to make it to your liking.
- Toss ingredients well. Thoroughly coat the tofu and veggies in the oil and teriyaki sauce for even distribution. This will help them cook evenly and have full flavor.
- Allow time to marinate. If you have extra time, toss the veggies and tofu in the oil and teriyaki sauce then store covered in the refrigerator for at least 30 minutes or overnight to create a teriyaki tofu marinade. This will allow the flavors to meld and absorb for an even more flavorful dish.
- Flip the tofu. Don’t forget to remove the baking sheet from the oven and flip the tofu over after 20 minutes of baking. This will help make the outside crispy and the inside tender.
- Garnish. For extra flavor and presentation, sprinkle the teriyaki-baked tofu with freshly chopped herbs like cilantro, green onions, or toasted sesame seeds.
Serving Suggestions
Enjoy this vegan teriyaki tofu over a bed of fluffy steamed rice or quinoa to soak up the delicious teriyaki sauce, or serve it atop a bed of greens or in lettuce wraps for a teriyaki tofu salad! You can also pair it with other Asian-inspired dishes, like some of our favorite recipes below, for a complete meal for hungry weeknight dinners or plant-based dinner parties.
Storage Directions
- Refrigeration: Allow leftovers to cool completely before transferring to an airtight container and refrigerating for 3-4 days.
- Freezing: Transfer cooled leftovers to a freezer-safe, airtight container and freeze for up to 2-3 months.
- Reheating: Warm leftovers until heated through on the stovetop or the microwave. Thaw frozen leftovers overnight in the refrigerator before reheating.
Pressing tofu is a simple process that helps remove excess water, allowing the tofu to absorb more flavor and achieve a firmer, crispy texture. Wrap the drained tofu in paper towels or kitchen towels and place it on a cutting board or hard surface. Place a heavy object like a cast iron skillet on top or use a tofu press. Let it sit for 20-30 minutes to drain. Remove the towels and cut the tofu.
Of course! Feel free to use your favorite veggies such as carrots, snap peas, bok choy, bamboo shoots, green beans, or whatever you like.
While I recommend making this easy sauce recipe for the best flavor, you can use a store-bought teriyaki sauce if preferred. Just be sure to check the ingredients of the brand you choose to ensure they align with your dietary preferences.
More Tofu Recipes
- Hearty Tofu Chili
- Buffalo Tofu Wings
- The Best Tofu Scramble
- Vegan (Tofu) Chicken Nuggets
- Mediterranean Pasta Salad
Maple Teriyaki Tofu & Veggies
Ingredients
- 1 lb broccolini, roughly chopped
- 1 red bell pepper, sliced
- 10 oz mushrooms, shiitake, oyster, baby bella, portabella, maitake; sliced if necessary
- 2 tsp extra virgin olive oil, or sesame oil
- 1 14 oz package firm or extra firm tofu, pressed, cut into squares or triangles, and thinly sliced
Maple Teriyaki Sauce
- 1½ tbsp minced fresh ginger
- 3 cloves minced garlic
- ½ cup soy sauce, low-sodium soy sauce if desired
- 3 tablespoons rice vinegar
- 1 teaspoon toasted sesame oil
- 2 tbsp maple syrup
- 2 tbsp coconut sugar, or brown sugar
- ⅓ cup water
- 1 tablespoon arrowroot powder, or cornstarch
Instructions
- Preheat the oven to 375°F. Place the broccolini, peppers, and mushrooms on a baking sheet and toss with the olive oil.
- Add the tofu to the baking sheet and carefully toss together until combined.
- Combine the ingredients for the maple teriyaki sauce in a small mixing bowl. Whisk the mixture well, being sure to break up any clumps of arrowroot powder.
- Pour the maple teriyaki sauce over the vegetable and tofu mixture. Gently move the veggies around in the sauce until evenly covered.
- Bake for 20 minutes, then flip the tofu. Bake another 10 minutes. Serve hot over steamed rice.
Notes
- Refrigeration: Allow leftovers to cool completely before transferring to an airtight container and refrigerating for 3-4 days.
- Freezing: Transfer cooled leftovers to a freezer-safe, airtight container and freeze for up to 2-3 months.
- Reheating: Warm leftovers until heated through on the stovetop or the microwave. Thaw frozen leftovers overnight in the refrigerator before reheating.
- Press the tofu. Before slicing the tofu, press it to remove excess moisture. This will help make it crispier when baked. To press tofu, wrap the drained tofu in paper towels or kitchen towels and place it on a cutting board or hard surface. Place a heavy object like a cast iron skillet on top or use a tofu press. Let it sit for 20-30 minutes to drain. Remove the towels and cut the tofu.
- Adjust sauce to taste. Taste the teriyaki sauce before pouring it over the tofu and veggies and adjust it to suit your taste preferences. Add more maple for sweetness, soy sauce for saltiness, or more of other ingredients to make it to your liking.
- Toss ingredients well. Thoroughly coat the tofu and veggies in the oil and teriyaki sauce for even distribution. This will help them cook evenly and have full flavor.
- Allow time to marinate. If you have extra time, toss the veggies and tofu in the oil and teriyaki sauce then store covered in the refrigerator for at least 30 minutes or overnight to create a teriyaki tofu marinade. This will allow the flavors to meld and absorb for an even more flavorful dish.
- Flip the tofu. Don’t forget to remove the baking sheet from the oven and flip the tofu over after 20 minutes of baking. This will help make the outside crispy and the inside tender.
- Garnish. For extra flavor and presentation, sprinkle the teriyaki-baked tofu with freshly chopped herbs like cilantro, green onions, or toasted sesame seeds.
I was looking for a teriyaki sauce recipe and I knew where to come! This recipe is so flavorful and I could make it easily with everything in my pantry.
This was sooooo good. Really simple to make. The leftovers were even better.