I just made Crispy Teriyaki Tofu glazed sticky and crunchy, sitting on short-grain rice with shredded cabbage and a smack of togarashi, and you will want this on repeat.
I’m obsessed with Tofu Katsu, the crunch, the sweet-savory glaze, the ridiculous contrast with rice and cabbage. I love that Vegan Teriyaki glaze, sticky and shiny, dribbling down the sides.
It’s messy. I eat it with my hands when no one’s looking.
I adore the way a thickened sauce clings to panko, how every bite snaps then gives way to soft tofu inside. Shredded cabbage and steamed short grain rice are the only sensible sidekicks.
But mostly it’s about that contrast: crispy exterior, silky middle, and a sauce that refuses to stay polite. I want it right now please.
Ingredients
- Tofu: meaty, protein-packed base that soaks up that teriyaki glaze nicely.
- Salt: brings out flavor, simple but makes everything taste better.
- Pepper: little heat and brightness, keeps it from tasting flat.
- Flour: gives a dry base so the coating sticks and gets crisp.
- Cornstarch: adds extra crunch, and also thickens the sauce later.
- Eggs: bind the crumbs so the katsu stays together while frying.
- Aquafaba: vegan binder that mimics eggy stickiness without animal stuff.
- Panko: intense crunch and airy texture, makes each bite satisfying.
- Vegetable oil: shallow fry medium heat for golden, crisp coating.
- Soy sauce: salty, umami backbone for the teriyaki sweetness.
- Mirin: sweet, tangy rice wine that softens the sauce’s saltiness.
- Sake: adds subtle depth, or more mirin if you skip alcohol.
- Sugar: balances soy with a glossy, sweet finish.
- Garlic: sharp, savory punch that wakes up the sauce.
- Ginger: fresh spice, zesty lift in every saucy bite.
- Cornstarch slurry: thickens the teriyaki to a clingy, shiny glaze.
- Steamed rice: neutral, comforting base that soaks up extra sauce.
- Shredded cabbage: crisp, refreshing contrast to the fried tofu.
- Togarashi: spicy, citrusy kick if you want heat and pop.
- Sesame seeds: little nutty crunch and visual polish on top.
Ingredient Quantities
- 14 oz (400 g) extra-firm tofu, pressed and cut into 1/2 inch slabs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup (60 g) all-purpose flour
- 1/2 cup (60 g) cornstarch or potato starch, divided (for dredge and thickening)
- 2 large eggs, beaten (or 1/2 cup aquafaba for vegan)
- 1 1/2 cups (150 g) panko breadcrumbs
- Vegetable oil for shallow frying, about 1/2 to 3/4 inch in pan
- 1 cup (200 ml) low-sodium soy sauce
- 1/2 cup (120 ml) mirin
- 1/4 cup (60 ml) sake or extra mirin if you prefer not to use alcohol
- 3 tablespoons granulated sugar or light brown sugar
- 1 clove garlic, minced or grated
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch mixed with 2 tablespoons water to make a slurry
- Steamed short grain rice, about 2 cups cooked (for serving)
- Shredded cabbage, 2 cups (for serving)
- Togarashi or shichimi togarashi, to taste
- Sesame seeds, optional garnish
How to Make this
1. Press the 14 oz extra-firm tofu at least 20 to 30 minutes to remove excess water, then slice into 1/2 inch slabs; pat dry with paper towels so they don’t fall apart while frying.
2. Lightly season both sides of the tofu slabs with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
3. Set up a dredging station: one shallow bowl with 1/2 cup all-purpose flour mixed with 1/4 cup of the cornstarch/potato starch, a second bowl with 2 beaten eggs (or 1/2 cup aquafaba for vegan), and a third plate with 1 1/2 cups panko breadcrumbs mixed with the remaining 1/4 cup cornstarch. Coat each tofu slab in flour, then egg/aquafaba, then press into panko so they get a good, even crust.
4. Heat about 1/2 to 3/4 inch of vegetable oil in a wide skillet over medium heat until shimmering and a small piece of panko sizzles gently (roughly 350 to 375 F). Don’t crowd the pan.
5. Shallow fry the tofu in batches until golden brown and crisp, about 2 to 3 minutes per side; transfer to a wire rack or paper towel lined plate to drain and stay crisp. Keep the oil temperature steady so they crisp rather than soak up oil.
6. While tofu fries, make the teriyaki sauce: combine 1 cup low-sodium soy sauce, 1/2 cup mirin, 1/4 cup sake (or extra mirin), 3 tablespoons granulated or light brown sugar, 1 clove minced garlic and 1 teaspoon grated fresh ginger in a small saucepan.
7. Bring the sauce to a gentle simmer, stir so the sugar dissolves, then simmer 3 to 5 minutes to meld flavors. Stir the cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) again and slowly whisk it into the simmering sauce until it thickens into a glossy glaze. Remove from heat.
8. Toss or brush the crispy tofu slabs with some of the teriyaki glaze just before serving so they keep some crunch. Reserve extra glaze for drizzling.
9. Plate over steamed short grain rice (about 2 cups cooked) with a mound of shredded cabbage on the side, drizzle more teriyaki over everything, then sprinkle with togarashi or shichimi togarashi to taste and optional sesame seeds.
10. Serve immediately so the tofu stays crisp. Leftover glaze keeps in the fridge for several days and is great reheated and reduced a bit if it gets thin.
Equipment Needed
1. Cutting board and a sharp chef knife (for slicing the tofu into 1/2 inch slabs)
2. Tofu press or heavy plate plus paper towels for pressing and patting dry
3. Three shallow bowls or plates for the dredging station (flour, egg/aquafaba, panko)
4. Whisk or fork for beating eggs and mixing the cornstarch slurry
5. Wide, heavy skillet or frying pan for shallow frying and a pair of tongs or a slotted spatula to flip the tofu
6. Instant read thermometer or candy thermometer to check oil temp (around 350 to 375 F)
7. Small saucepan for making the teriyaki glaze and a small whisk to finish it glossy
8. Wire rack set over a baking sheet or paper towel lined plate for draining and keeping tofu crisp
9. Measuring cups and spoons for the sauces, starches and seasoning
FAQ
Tofu Katsu With Teriyaki Sauce Recipe Substitutions and Variations
- Extra-firm tofu (14 oz) – swap with tempeh (same weight) for nuttier texture or thinly sliced seitan for a chewier, meatier bite. Tempeh will soak up sauces better, seitan holds up great when frying.
- All-purpose flour (1/2 cup) – use rice flour or chickpea flour instead if you want gluten free or a slightly nuttier flavor. Rice flour gives a crispier crust, chickpea adds extra protein but browns faster so watch it.
- Panko breadcrumbs (1 1/2 cups) – crushed cornflakes or torn-up tortillas work in a pinch for crunch, or use gluten-free panko to keep it allergy friendly. Cornflakes give big crunch, tortillas give a toasty taste.
- Eggs (2) – replace with 1/2 cup aquafaba for vegan frying or use a flax “egg” (1 tbsp ground flax + 3 tbsp water per egg) if you want a pantry-friendly swap. Aquafaba gives the light coating, flax is thicker so press it on well.
Pro Tips
1) Press the tofu longer than you think, like 30 to 60 minutes, especially if it feels soft. drier tofu = less splatter and way crispier crust, and it won’t fall apart when you flip it.
2) Double-starch trick: mix a little extra cornstarch into the panko and also dust the tofu with a light layer of starch before flour. that thin, even starch layer dries fast in the oil and gives a snappier crunch.
3) Keep oil temp steady and test with a tiny breadcrumb every batch. if it browns too fast lower the heat; if breading soaks oil up it’s too cool. don’t crowd the pan, and drain on a wire rack not paper towels so steam can escape and the crust stays crisp.
4) Add the glaze at the last minute. brush or toss just before serving so you keep crunch, and if your sauce gets too thin chill then simmer to reduce it slightly or whisk in a bit more slurry. using aquafaba? whip it slightly so it clings better to the panko and gives a fluffier coating.
Tofu Katsu With Teriyaki Sauce Recipe
I just made Crispy Teriyaki Tofu glazed sticky and crunchy, sitting on short-grain rice with shredded cabbage and a smack of togarashi, and you will want this on repeat.
4
servings
757
kcal
Equipment: 1. Cutting board and a sharp chef knife (for slicing the tofu into 1/2 inch slabs)
2. Tofu press or heavy plate plus paper towels for pressing and patting dry
3. Three shallow bowls or plates for the dredging station (flour, egg/aquafaba, panko)
4. Whisk or fork for beating eggs and mixing the cornstarch slurry
5. Wide, heavy skillet or frying pan for shallow frying and a pair of tongs or a slotted spatula to flip the tofu
6. Instant read thermometer or candy thermometer to check oil temp (around 350 to 375 F)
7. Small saucepan for making the teriyaki glaze and a small whisk to finish it glossy
8. Wire rack set over a baking sheet or paper towel lined plate for draining and keeping tofu crisp
9. Measuring cups and spoons for the sauces, starches and seasoning
Ingredients
14 oz (400 g) extra-firm tofu, pressed and cut into 1/2 inch slabs
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup (60 g) all-purpose flour
1/2 cup (60 g) cornstarch or potato starch, divided (for dredge and thickening)
2 large eggs, beaten (or 1/2 cup aquafaba for vegan)
1 1/2 cups (150 g) panko breadcrumbs
Vegetable oil for shallow frying, about 1/2 to 3/4 inch in pan
1 cup (200 ml) low-sodium soy sauce
1/2 cup (120 ml) mirin
1/4 cup (60 ml) sake or extra mirin if you prefer not to use alcohol
3 tablespoons granulated sugar or light brown sugar
1 clove garlic, minced or grated
1 teaspoon fresh ginger, grated
1 tablespoon cornstarch mixed with 2 tablespoons water to make a slurry
Steamed short grain rice, about 2 cups cooked (for serving)
Shredded cabbage, 2 cups (for serving)
Togarashi or shichimi togarashi, to taste
Sesame seeds, optional garnish
Directions
- Press the 14 oz extra-firm tofu at least 20 to 30 minutes to remove excess water, then slice into 1/2 inch slabs; pat dry with paper towels so they don’t fall apart while frying.
- Lightly season both sides of the tofu slabs with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
- Set up a dredging station: one shallow bowl with 1/2 cup all-purpose flour mixed with 1/4 cup of the cornstarch/potato starch, a second bowl with 2 beaten eggs (or 1/2 cup aquafaba for vegan), and a third plate with 1 1/2 cups panko breadcrumbs mixed with the remaining 1/4 cup cornstarch. Coat each tofu slab in flour, then egg/aquafaba, then press into panko so they get a good, even crust.
- Heat about 1/2 to 3/4 inch of vegetable oil in a wide skillet over medium heat until shimmering and a small piece of panko sizzles gently (roughly 350 to 375 F). Don’t crowd the pan.
- Shallow fry the tofu in batches until golden brown and crisp, about 2 to 3 minutes per side; transfer to a wire rack or paper towel lined plate to drain and stay crisp. Keep the oil temperature steady so they crisp rather than soak up oil.
- While tofu fries, make the teriyaki sauce: combine 1 cup low-sodium soy sauce, 1/2 cup mirin, 1/4 cup sake (or extra mirin), 3 tablespoons granulated or light brown sugar, 1 clove minced garlic and 1 teaspoon grated fresh ginger in a small saucepan.
- Bring the sauce to a gentle simmer, stir so the sugar dissolves, then simmer 3 to 5 minutes to meld flavors. Stir the cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) again and slowly whisk it into the simmering sauce until it thickens into a glossy glaze. Remove from heat.
- Toss or brush the crispy tofu slabs with some of the teriyaki glaze just before serving so they keep some crunch. Reserve extra glaze for drizzling.
- Plate over steamed short grain rice (about 2 cups cooked) with a mound of shredded cabbage on the side, drizzle more teriyaki over everything, then sprinkle with togarashi or shichimi togarashi to taste and optional sesame seeds.
- Serve immediately so the tofu stays crisp. Leftover glaze keeps in the fridge for several days and is great reheated and reduced a bit if it gets thin.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 362g
- Total number of serves: 4
- Calories: 757kcal
- Fat: 20g
- Saturated Fat: 3g
- Trans Fat: 0g
- Polyunsaturated: 3.8g
- Monounsaturated: 10g
- Cholesterol: 93mg
- Sodium: 1750mg
- Potassium: 384mg
- Carbohydrates: 94g
- Fiber: 4g
- Sugar: 17g
- Protein: 23.5g
- Vitamin A: 300IU
- Vitamin C: 10mg
- Calcium: 125mg
- Iron: 2.1mg
