Vegan Baked Teriyaki Tofu

5 from 1 vote

Sweet and savory Baked Teriyaki Tofu is easy to make in about an hour. This oil-free entree is delicious with rice and your favorite veggies.

Prep Time35

Cook Time35

Total Time1 10

Course: Main Course

Cuisine: Asian, Fusion

Special diet: gluten-free, nut-free, oil-free, vegan

Servings:

Calories: 158kcal

1 pound extra-firm tofu pressed (or use super-firm tofu which doesn't require pressing)
toasted sesame seeds for garnish (optional)

Place the sauce ingredients in a small sauce pan. Over medium heat, whisk the ingredients until the sauce comes to a low boil. Whisk continuously until the sauce has thickened, about 5 to 10 minutes. Set aside.
½ cup tamari*, ½ cup coconut sugar, ¼ cup water, 2 Tablespoons rice vinegar, 2 cloves garlic, 1 Tablespoon fresh ginger, 1 Tablespoon cornstarch
Slice the block of tofu into 12 slices. Place the slices in a glass baking dish (or on a metal sheet pan) lined with parchment paper for easier clean up.
1 pound extra-firm tofu
Brush each slice of tofu with teriyaki sauce. Flip them over and brush the other side with teriyaki sauce.
Allow the tofu to marinate for 30 minutes.
Bake the tofu in a 400°F (200°C) oven for 30 minutes.
After 30 minutes, remove the baking dish from the oven. Carefully flip each slice over and brush on a little more sauce.
Return the baking dish to the oven and bake the tofu for an additional 5 minutes.
Garnish with toasted sesame seeds, if desired, and serve.
toasted sesame seeds

*Choose reduced sodium tamari if you are following a low-sodium diet.

Short on time? Use your favorite store-bought vegan teriyaki sauce. You will need about ¾ cup per 14 to 16 ounces tofu.

Leftover tofu can be stored in an airtight container for up to 3 days.