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5 from 3 votes

Sticky teriyaki tofu

This sticky teriyaki tofu is my favourite tofu recipe ever - so easy to make, but such an incredible flavour! This dish will convert any tofu hater.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main meals
Cuisine: Asian, Japanese
Servings: 2 people
Calories: 340kcal
Author: Becca Heyes


  • 1 tbsp oil
  • 400 g (~ 14 oz) extra firm tofu, pressed and cut into bitesize pieces
  • 1 tsp minced garlic (I used garlic paste)
  • 1/2 tsp minced ginger (I used ginger paste)
  • 4 tbsp soy sauce
  • 1 tbsp brown sugar
  • 3 tbsp water
  • 1 tbsp mirin or white wine vinegar
  • 1/4 tsp Chinese five spice


  • Heat a dash of oil in a large frying pan, and add the pieces of tofu. Cook over a medium heat for around 10 minutes, turning the tofu over ever few minutes, until it's crispy all over. You actually want to cook it until it's a bit too dry, as it will rehydrate once the sauce is added.
  • When the tofu is very dry and crispy, add the minced garlic and ginger. Cook for 1 more minute, then add the remaining ingredients. Bring to a simmer, and cook for a few more minutes until the sauce has become thick and sticky. If you want a slightly saucier dish, you can add a dash more water (or a little more of any of the sauce ingredients).
  • Best served straight away.


Serving: 1portion | Calories: 340kcal | Carbohydrates: 12g | Protein: 23.9g | Fat: 21.7g | Saturated Fat: 3.4g | Cholesterol: 0mg | Sodium: 1819mg | Potassium: 311mg | Fiber: 1.9g | Sugar: 5.9g | Calcium: 185mg | Iron: 1mg