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Baked Teriyaki Tofu with Sesame Rice

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dinner
Cuisine Japanese
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Baked Teriyaki Tofu
  • 400 g firm or extra-firm tofu, pressed and cubed
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon cornstarch
  • 1 tablespoon neutral oil
  • For the Teriyaki Sauce
  • 1/4 cup soy sauce or tamari
  • 2 tablespoons maple syrup or brown sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon cornstarch mixed with 2 tablespoons water
  • For the Sesame Rice
  • 1 cup uncooked jasmine or short-grain rice
  • 2 cups water
  • 1 tablespoon sesame oil
  • 1 tablespoon toasted sesame seeds
  • Salt to taste
  • Optional Garnishes
  • Sliced green onions
  • Extra sesame seeds

Instructions
 

  • Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
  • Press the tofu for at least 10 minutes to remove excess moisture, then cut it into bite-sized cubes.
  • In a bowl, toss the tofu with soy sauce, cornstarch, and oil until evenly coated.
  • Spread the tofu on the baking sheet in a single layer and bake for 25–30 minutes, flipping halfway, until golden and crisp.
  • While the tofu bakes, rinse the rice and cook it with water according to package instructions.
  • Once the rice is cooked, fluff it with a fork and stir in sesame oil, sesame seeds, and salt. Keep warm.
  • In a small saucepan, combine soy sauce, maple syrup, rice vinegar, sesame oil, garlic, and ginger.
  • Bring the sauce to a gentle simmer, then stir in the cornstarch slurry and cook until thickened.
  • Add the baked tofu to the saucepan and gently toss until fully coated in the teriyaki glaze.
  • Serve the teriyaki tofu over sesame rice and garnish as desired.