This one-pan Teriyaki Tofu is destined to be a kitchen favorite. Crisp baked tofu and oven-roasted vegetables are finished with a homemade vegan maple teriyaki sauce for bold, savory-sweet flavor. Simple to prepare and full of nutritious ingredients, this sheet-pan tofu and veggies works for family dinners, meal prep, or casual entertaining.
Originally published December 4, 2019; updated with additional recipe information May 13, 2024.
Instead of ordering takeout, make this easy teriyaki tofu at home. Firm tofu bakes up crisp on the edges while broccolini, bell pepper, and mushrooms caramelize under a glossy maple teriyaki glaze. The mix of umami, sweet, and tangy notes makes this a crowd-pleaser.
This recipe is fast: about 10 minutes of hands-on prep, then the oven finishes the dish in about 30 minutes for a total time near 40 minutes. Serve the baked teriyaki tofu and veggies over steamed rice for a bowl, toss with cooked udon or soba for a noodle bowl, or use lettuce leaves to make wraps.
Ingredients
Broccolini: A tender hybrid of broccoli and Chinese broccoli with a slightly sweet, peppery flavor. Regular broccoli works as a substitute.
Red bell pepper: Adds crunch, sweetness, and bright color. You can use yellow or orange peppers if preferred.
Mushrooms: Any variety—shiitake, oyster, crimini, portobello, maitake, or baby bella—adds rich umami and a meaty texture.
Olive oil: Lightly coats the vegetables and tofu before baking. Swap some or all with sesame oil for more nuttiness.
Tofu: Use firm or extra-firm tofu, pressed to remove excess moisture so it bakes up crisp. Tempeh or seitan are optional alternatives.
Ginger & Garlic: Fresh minced ginger and garlic give the sauce bright, aromatic depth. Use paste if needed.
Soy sauce: Provides savory depth. Choose low-sodium soy sauce, tamari, or coconut aminos for gluten-free preferences.
Rice vinegar: Adds bright acidity to balance the sweetness. White wine or apple cider vinegar can substitute.
Toasted sesame oil: A small amount delivers classic nutty aroma and umami.
Maple syrup: Natural sweetness and caramel notes. Agave is an alternative for a similar vegan sweetener.
Cane or coconut sugar: Balances flavors without refined white sugar; brown sugar or date sugar can work too.
Arrowroot powder (or cornstarch): Thickens the sauce into a glossy coating.
How to Make Teriyaki Tofu
- Prepare veggies: Preheat oven to 375°F. Arrange broccolini, sliced red pepper, and mushrooms on a baking sheet and toss with olive oil so the pieces are lightly coated.
- Prepare tofu: Add pressed, sliced tofu to the baking sheet and gently toss with the vegetables until evenly distributed.
- Make the maple teriyaki sauce: In a small bowl, whisk together minced ginger, garlic, soy sauce (or tamari), rice vinegar, toasted sesame oil, maple syrup, cane or coconut sugar, water, and arrowroot or cornstarch. Whisk until smooth and any clumps are dissolved.
- Add the sauce: Pour the maple teriyaki sauce over the tofu and vegetables. Move items gently until everything is evenly coated in the sauce.
- Bake: Bake for 20 minutes, remove the sheet to flip the tofu pieces, then bake an additional 10 minutes until the tofu edges are crisp and the vegetables are caramelized. Serve hot over steamed rice, quinoa, or noodles.
Recipe Pro-Tips
- Press the tofu: Removing excess water helps the tofu absorb more flavor and develop a firmer, crispier texture when baked.
- Adjust the sauce: Taste and tweak the sauce before pouring it over the pan. Add more maple for sweetness or more soy for saltiness to suit your palate.
- Coat evenly: Toss the tofu and vegetables well in oil and sauce so they cook and caramelize uniformly.
- Marinate if possible: If time allows, combine tofu, veggies, and sauce and refrigerate for at least 30 minutes or overnight for deeper flavor.
- Flip the tofu: Turn the tofu after 20 minutes to crisp both sides and keep the interior tender.
- Garnish: Finish with chopped green onions, cilantro, or toasted sesame seeds for color and extra flavor.
Serving Suggestions
Serve this vegan teriyaki tofu over steamed rice, quinoa, or noodles to soak up the sauce. For a lighter meal, place it atop mixed greens or wrap portions in lettuce leaves. Pair with other Asian-inspired sides for a full spread.
- Ponzu Soba Noodles
- Sweet Potato Noodles with Creamy Almond Sauce
- Harissa Hummus Nori Rolls
Storage Directions
- Refrigerate: Cool leftovers completely, transfer to an airtight container, and refrigerate for 3–4 days.
- Freeze: Place cooled portions in a freezer-safe airtight container and freeze up to 2–3 months.
- Reheat: Thaw frozen portions in the refrigerator overnight, then reheat on the stovetop or in the microwave until warmed through.
Wrap drained tofu in paper or clean kitchen towels, set it on a cutting board, and weigh it down with a heavy pan or use a tofu press for 20–30 minutes. Remove the towels and slice.
Yes. Carrots, snap peas, bok choy, bamboo shoots, or green beans are all great options—use whatever you enjoy or have on hand.
You can, though the homemade maple teriyaki has a fresher, customizable flavor. If you use store-bought, check the label for ingredients that match your dietary needs.
More Tofu Recipes
- Hearty Tofu Chili
- Buffalo Tofu Wings
- The Best Tofu Scramble
- Vegan (Tofu) Chicken Nuggets
- Mediterranean Pasta Salad
Maple Teriyaki Tofu & Veggies
Ingredients
- 1 lb broccolini, roughly chopped, or broccoli or bok choy
- 1 red bell pepper, thinly sliced
- 10 oz mushrooms, shiitake, oyster, baby bella, portobello, or similar
- 2 tsp extra virgin olive oil, or sesame oil
- 1 14 oz package firm or extra firm tofu, pressed and sliced
Maple Teriyaki Sauce
- 1½ tbsp minced fresh ginger
- 3 cloves minced garlic
- ½ cup soy sauce, or tamari; low-sodium if desired
- 3 tablespoons rice vinegar
- 1 teaspoon toasted sesame oil
- 2 tbsp maple syrup
- 2 tbsp cane or coconut sugar
- ⅓ cup water
- 1 tablespoon arrowroot powder, or cornstarch
Instructions
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Preheat oven to 375°F. Place broccolini, peppers, and mushrooms on a baking sheet and toss with olive oil.
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Add the pressed, sliced tofu to the baking sheet and gently combine with the vegetables.
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Whisk together all sauce ingredients in a small bowl until smooth and no lumps remain.
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Pour the sauce over the tofu and vegetables, tossing gently to coat evenly.
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Bake 20 minutes, flip the tofu, then bake another 10 minutes until tofu is crisped and vegetables are caramelized. Serve hot.
Notes
- Refrigeration: Allow leftovers to cool completely before transferring to an airtight container; keep for 3–4 days in the fridge.
- Freezing: Cool completely, then freeze in a freezer-safe container for up to 2–3 months.
- Reheating: Thaw frozen portions overnight in the refrigerator and reheat on the stovetop or in the microwave until heated through.
Recipe Pro-Tips
- Press the tofu: Wrap drained tofu in towels and weigh it down for 20–30 minutes to remove excess water before slicing.
- Adjust the sauce: Taste the sauce and increase maple syrup, soy sauce, or vinegar to suit your preferences.
- Toss thoroughly: Ensure the tofu and vegetables are evenly coated so they cook and caramelize consistently.
- Marinate if time allows: Let the tofu and vegetables sit in the sauce for 30 minutes or overnight for deeper flavor.
- Flip the tofu: Turn the tofu halfway through baking so both sides crisp evenly.
- Garnish: Finish with cilantro, green onions, or toasted sesame seeds for extra flavor and visual appeal.
Nutrition
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