Teriyaki Tofu
Oven-baked tofu slabs in a concentrated, savory-sweet glaze
Why This Recipe Works
Baking tofu slabs in an intentionally over-reduced sauce allows the liquid released by the tofu to dilute the glaze to a perfect consistency. This hands-off oven method ensures deep flavor penetration without the constant attention required by pan-searing.
Instructions
Arrange the tofu slabs in a single layer on a triple layer of paper towels, then top with another triple layer of paper towels and weigh down with a heavy cutting board for 20 minutes to remove excess moisture.
Adjust an oven rack to the middle position and heat the oven to 400 degrees.
Whisk the water, soy sauce, sugar, mirin, garlic, cornstarch, and ginger together in a small saucepan over medium heat, simmering until the mixture is thick, syrupy, and reduced to about 3/4 cup.
Place the drained tofu in a single layer in a 13 by 9-inch baking dish and season with pepper.
Pour the thickened sauce over the tofu, turning the slabs to ensure they are fully coated. Bake until the sauce is bubbling and has thinned slightly, about 15 minutes.
Carefully flip each slab and continue to bake until the sauce is glossy and the tofu is heated through, about 10 more minutes.
Transfer the tofu to a platter and spoon any remaining glaze from the dish over the top. Sprinkle with scallions and serve hot with lime wedges.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store leftovers in an airtight container for up to 3 days; reheat gently in a skillet with a splash of water to loosen the glaze.
What substitutions can I make?
- soy sauce: tamari for a gluten-free version
