Crispy Teriyaki Tofu With Broccoli Recipe

Name: 5-Ingredient Crispy Teriyaki Tofu
Prep time: 15 min
Cook time: 35 min
Total time: 60 min
Ingredients: 1 (14-ounce) package extra-firm tofu, drained and cut into 1-inch cubes; 2 tablespoons canola oil, divided; 4 1/2 tablespoons cornstarch; 1 pound (1 1/2-inch) broccoli florets (about 7 cups); 1/2 teaspoon fine salt; 1/2 teaspoon black pepper; 1/3 cup teriyaki baste-and-glaze sauce (such as Kikkoman); 1/4 cup thinly sliced green onions

A large bowl of crispy teriyaki tofu garnished with thinly sliced scallions, served with broccoli and white — The Spruce Eats / Photographer: Jenn Causey, Food Stylist: Julian Hensarling Prop Stylist: Christine Keely

Prep: 15 mins

Cook: 35 mins

Tofu Draining Time: 10 mins

Total: 60 mins

Servings: 4 servings

Yield: 5 1/2 cups tofu and broccoli

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Making crispy tofu that isn’t battered and fried can be a challenge. Tofu, even the extra-firm variety, is extremely wet, which is why so many recipes have you jump through all kinds of hoops: pressing, patting dry, and double-frying among them. But this recipe is all about the easiest path to a light-crisp coating, without the hassle of deep-frying.

The tofu gets surprisingly crisp in the oven thanks to a light coating of cornstarch and a hot oven temperature. When coated in the thickened teriyaki glaze, it takes on that satisfying balance of a slightly crisp yet saucy exterior encasing a decadently tender interior.

Using teriyaki basting sauce gives the tofu an aromatic savoriness without requiring a bunch of different ingredients. The punchiness of the tofu is nicely contrasted by the just crisp, earthy broccoli which is just the right mix of toothsome and tender. Steam up a perfect pot of rice on the side and dinner is done!

Recipe Tips

Make sure the teriyaki sauce is a thick glaze and not just a thin marinade that looks closer to soy sauce.
If your tofu seems especially wet, it wouldn’t hurt to even pat the tops dry or leave a couple paper towels or a kitchen towel over the top to help sop up more moisture.

1 (14-ounce) package extra-firm tofu, drained and cut into 1-inch cubes
2 tablespoons canola oil, divided
4 1/2 tablespoons cornstarch
1 pound (1 1/2-inch) broccoli florets (about 7 cups)
1/2 teaspoon fine salt
1/2 teaspoon ground black pepper
1/3 cup teriyaki baste-and-glaze sauce (such as Kikkoman)
1/4 cup thinly sliced green onions

Gather the ingredients. Preheat the oven to 425 F.

The Spruce Eats / Photographer: Jenn Causey, Food Stylist: Julian Hensarling Prop Stylist: Christine Keely
Spread 1 (14-ounce) package extra-firm tofu, drained and cut into 1-inch cubes in an even layer on a kitchen towel or a double layer of paper towels and let drain for 10 to 15 minutes.

The Spruce Eats / Photographer: Jenn Causey, Food Stylist: Julian Hensarling Prop Stylist: Christine Keely
Gently toss together the drained tofu and 1 tablespoon canola oil in a medium bowl until evenly coated.

The Spruce Eats / Photographer: Jenn Causey, Food Stylist: Julian Hensarling Prop Stylist: Christine Keely
Spread 4 1/2 tablespoons cornstarch on a large plate and toss the tofu in the cornstarch until all sides are coated evenly. Transfer the tofu to one side of a parchment paper-lined rimmed baking sheet.

The Spruce Eats / Photographer: Jenn Causey, Food Stylist: Julian Hensarling Prop Stylist: Christine Keely
Toss together 1 pound broccoli florets (about 7 cups), 1/2 teaspoon fine salt, 1/2 teaspoon black pepper, and the remaining 1 tablespoon canola oil in a large bowl until evenly coated. Spread out the broccoli evenly on the other half of the baking sheet.

The Spruce Eats / Photographer: Jenn Causey, Food Stylist: Julian Hensarling Prop Stylist: Christine Keely
Bake until the tofu becomes crispy and the broccoli is browned in spots and tender, about 30 minutes, flipping the tofu and broccoli halfway through.

The Spruce Eats / Photographer: Jenn Causey, Food Stylist: Julian Hensarling Prop Stylist: Christine Keely
Heat 1/3 cup teriyaki baste-and-glaze sauce in a large nonstick skillet over medium. Cook, stirring often, until the sauce thickens to a loose jam consistency, 2 to 3 minutes. Add the tofu, stirring constantly, until fully coated in glaze, 1 to 2 minutes.

The Spruce Eats / Photographer: Jenn Causey, Food Stylist: Julian Hensarling Prop Stylist: Christine Keely
Remove from the heat and top with 1/4 cup thinly sliced green onions. Serve immediately with the broccoli.

The Spruce Eats / Photographer: Jenn Causey, Food Stylist: Julian Hensarling Prop Stylist: Christine Keely

How To Store

Leftovers hold up well for 2 days in the fridge. Reheat in the microwave, a 400 F oven or a 350 F air fryer.

Recipe Variations

Serve this dish garnished with toasted sesame seeds or fresh cilantro.
Swap in cauliflower, green beans, or even halved Brussels sprouts for the broccoli.
If you don't have cornstarch, potato starch is a good substitute.

Sesame and Chili Marinated Tofu

Nutrition Facts (per serving)
241	Calories
13g	Fat
22g	Carbs
14g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	241
% Daily Value*
Total Fat 13g	16%
Saturated Fat 2g	8%
Cholesterol 0mg	0%
Sodium 1227mg	53%
Total Carbohydrate 22g	8%
Dietary Fiber 5g	18%
Total Sugars 6g
Protein 14g
Vitamin C 75mg	374%
Calcium 337mg	26%
Iron 3mg	19%
Potassium 536mg	11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.