Gluten-Free Teriyaki Tofu
Elevate your plant-based cooking with this irresistible Gluten-Free Teriyaki Tofu recipe! Perfectly crispy tofu cubes are smothered in a savory homemade teriyaki sauce that’s bursting with flavor from gluten-free tamari, fresh garlic, ginger, and a touch of maple syrup for natural sweetness. This dish is not only gluten-free but also quick to prepare, making it a weeknight favorite with just 15 minutes of prep and 25 minutes of cooking time. Garnished with fresh green onions and sesame seeds, this recipe pairs beautifully with steamed rice, gluten-free noodles, or stir-fried vegetables for a satisfying meal. Whether you're a tofu enthusiast or simply looking to diversify your dinner rotation, this protein-packed classic is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 1 block (about 14 oz) Firm tofu
- 0.25 cup Gluten-free tamari or soy sauce
- 0.25 cup Water
- 2 tablespoons Maple syrup
- 1 tablespoon Rice vinegar
- 1 teaspoon Toasted sesame oil
- 2 cloves (minced) Garlic
- 1 teaspoon (grated) Fresh ginger
- 2 teaspoons Cornstarch
- 2 teaspoons (for cornstarch slurry) Water
- 2 tablespoons Neutral oil (e.g., avocado oil)
- 2 stalks (sliced, for garnish) Green onions
- 1 tablespoon (for garnish) Sesame seeds
Instructions
Press the tofu: Drain the tofu and wrap it in a clean kitchen towel or paper towels. Place a heavy object, such as a skillet or a book, on top to press out excess moisture for 15 minutes.
While the tofu is pressing, make the teriyaki sauce: In a small saucepan, combine the gluten-free tamari, 1/4 cup water, maple syrup, rice vinegar, sesame oil, minced garlic, and grated ginger. Heat over medium and bring to a simmer.
In a small bowl, whisk together the cornstarch and 2 teaspoons of water to make a slurry. Slowly stir the slurry into the simmering sauce. Cook for 2-3 minutes, stirring constantly, until the sauce thickens. Remove from heat and set aside.
Cut the pressed tofu into 1-inch cubes. Pat the cubes dry with a towel to ensure they crisp up during cooking.
In a large non-stick skillet, heat the neutral oil over medium heat. Add the tofu cubes in a single layer and cook for 3-4 minutes on each side, or until golden brown and crispy. Work in batches if necessary to avoid overcrowding the pan.
Once all the tofu is crispy, reduce the heat to low. Pour the thickened teriyaki sauce over the cooked tofu and toss gently to coat each piece evenly. Cook for another 1-2 minutes to warm the sauce and tofu through.
Serve the teriyaki tofu hot, garnished with sliced green onions and sesame seeds. Pair it with steamed rice or your favorite gluten-free noodles, and optionally add stir-fried vegetables for a complete meal.
Nutrition Facts
Calories |
838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.3 g | 72% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3788 mg | 165% | |
| Total Carbohydrate | 48.4 g | 18% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 31.5 g | ||
| Protein | 52.1 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 633 mg | 49% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1048 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
