Sticky Teriyaki Tofu (Copycat Pei Wei)

What to expect from this recipe?

Teriyaki tofu is a dish typically made with firm tofu that is marinated in a sweet and savory sauce, known as teriyaki sauce, made from a combination of soy sauce, sugar, mirin, and sometimes sake.

When it comes to preparing tofu, many people cut it into cubes and call it a day. However, there are various ways to cut and prepare tofu, and one technique I have recently discovered is slicing it into thin strips. This method, which I first saw at Pei Wei, adds a new dimension to the dish and significantly affects the outcome.

What are the advantages of this technique?

• Thin slices can thoroughly soak up the teriyaki marinade, leaving no raw parts.
• Any moisture will evaporate quicker during frying, so the tofu is not cooked, but really fried.
• It mimics teriyaki chicken slices better than cubes ever would.

Ingredients

It is one of the easiest tofu marinades you can choose from. I mean, it has only 4 ingredients. And you still end up with a flavorful tofu dish.

• Tofu → Choose a firm or extra firm tofu. Smoky flavors go perfectly with teriyaki, so you can also try smoked tofu.
• Teriyaki sauce → It usually consists of soy sauce, sugar, and mirin. Store-bought brands can be thinner, while homemade teriyaki sauce is closer to a glaze. We use Kikkoman Teriyaki Sauce since it is tamari-based, it is also gluten-free.
• Maple syrup → You can use other liquid sweeteners. Honey is not vegan, but there are other honey substitutes.
• Vegetable oil or sesame oil.

Marinating tofu

1. After you press the tofu, put it dry with paper towels. Cut them into thin slices. Cut it horizontally in half if you use a 12-oz block (approx. 360 g), then make thin slices. In the end, the slices will be 1 inch wide and 3 inches long.
2. Take an oven-safe shallow glass bowl and arrange the tofu slices in a single layer if possible.
3. Pour teriyaki sauce over the slices and gently mix them.
4. Leave it for at least 15 minutes. You can see from the below picture that the tofu soaked up all the sauce nicely.

Frying teriyaki tofu

1. Heat the frying pan or wok over medium-high heat and add a bit of oil. Place the tofu slices on it, leaving a small space between them.
2. Brush them with half of the teriyaki sauce left after marinating and half the maple syrup amount.

3. Fry the slices for approx. 2-3 minutes.
4. Flip and brush the slices with the remaining teriyaki sauce and maple syrup.
5. Fry until crispy and sticky, for another 2-3 minutes.

Cooking tips

• How to cut tofu? – When it comes to cutting tofu, you have a few options. You can cut it into cubes (like in our buffalo tofu recipe), triangles (like in our harissa tofu recipe), or leave them whole (like a tofu steak), depending on the recipe and desired outcome. We do think that thin marinades like this teriyaki sauce work best with thin tofu slices.
• Baking vs pan-frying – Both methods work, but pan-frying results in a stickier and more caramelized tofu. Experiment with different cutting and cooking techniques to find the perfect combination for your recipe. Preheat the oven to 400 Fahrenheit (200 degrees Celsius) if you want to bake these teriyaki tofu slices. Bake them for approx. 10 minutes, turning them in at half-time.

Variations

Many ingredients can be added to make this teriyaki tofu recipe more exciting. These are just a few options, you can always get creative and add other ingredients that you enjoy, making the dish tailored to your taste.

• More spices: Adding ginger, garlic, and red pepper flakes can give teriyaki tofu a depth of flavor and a little heat to the dish. Don’t add too much, ½ teaspoon from each should be plenty enough.
• Herbs: Fresh cilantro, basil, or scallions pair well with teriyaki sauce and can add a fresh and bright flavor to the dish. We recommend adding ½ teaspoon at most.
• Sesame oil: If you want to add a bit of nutty aroma, grab sesame oil. It goes perfectly together with any soy sauce-based marinades. Drizzle one tablespoon over the tofu slices during frying.

Serving ideas

We served our teriyaki tofu with a side of white rice, and quickly sautéed green beans and red bell peppers with garlic. To finish it off, we sprinkled it with white sesame seeds. The dish was absolutely delicious, with a crispy and sticky texture.

However, there are many options when it comes to serving teriyaki tofu. We recommend mixing and matching with different side dishes and toppings to find the perfect combination for your taste.

• Stir-fried or sautéed vegetables: eggplant, roasted asparagus, sauteed mushrooms, sauteed julienne carrots, broccoli, roasted cauliflower, cabbage, onion, snow peas, snap peas, or even kimchi.
• Grains: steamed, cooked, or fried white rice, brown rice, quinoa, buckwheat, millet, or their combination.
• Riced veggies: cauliflower rice or sweet potato “rice“
• Noodles: soba noodles
• Toppings: edamame beans, sesame seeds, sliced green onion or scallions, peanuts or other chopped nuts, or bean sprouts.

Storing tips

• Fridge: To make teriyaki tofu in advance, marinate the tofu overnight and fry it the following day. Once fried, it can be stored in an airtight container in the refrigerator for 3-4 days.
• Reheating: For best results, we recommend reheating the tofu in a frying pan, instead of using a microwave.
• Freezing: If you prefer a more meat-like texture in your tofu, it’s best to freeze it before using it in this recipe. However, it is not recommended to freeze fried or baked tofu.