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Vegan Teriyaki Tofu

Vegan Teriyaki Tofu

This easy teriyaki seaweed-wrapped tofu takes little time or effort to make but packs so much depth and flavor! The tofu is cooked to the perfect texture - golden crispy on the outside and tender on the inside then coated in a luscious sauce. Best served with steamed rice and Asian veggies 


16 oz block extra firm tofu

2 scallion, chopped

2-3 garlic cloves, minced

1 nori sheet

2 tablespoon arrowroot powder or potato starch

High smoke point cooking oil


For the teriyaki sauce -

1/2 cup water

2 tablespoon soy sauce

2 tablespoon mirin

2 tablespoon coconut amino

1 tablespoon rice vinegar

1 teaspoon arrowroot powder or cornstarch

1/2 teaspoon ground ginger



- Drain and pat dry the tofu, cut into 1 inch x 1 inch x 1/4 inch cubes, or your preferred size and shape;

- Cut the nori into think strips, wrap around each tofu cube, the moisture from the tofu should be enough to hold the nori in place;

- Spread the arrowroot powder or potato starch on a plate and coat the tofu cubes evenly;

- Heat some oil in a large nonstick pan, just enough oil to cover the bottom, pan fry the tofu over medium-high heat until all sides are golden crispy;

- Don't flip them too often, be patient here, only flip when one side is firmed up and nice and golden;

- Meanwhile mix together all the sauce ingredients, whisk and make sure the arrowroot powder or starch of choice is dissolved completely;

- Once the tofu cubes are done frying, set aside;

- In the same pan, fry off the scallions and garlic until aromatic, slowly pour in the sauce and lower the heat to low, stir and bring to a slow bubble;

- Let the sauce thicken a little, about 2 minutes, then add in the fried tofu, stir to coat all the pieces evenly;

- Serve hot over steamed white rice, pour the extra sauce in the pan over the rice it's heavenly! Enjoy!

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