Sticky Tofu Teriyaki with Garlic and Sesame Oil

Name: Sticky Tofu Teriyaki with Garlic and Sesame Oil
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 portions
Cuisine: Japanese inspired
Ingredients: 400 g firm tofu, pressed and cubed; 60 ml soy sauce; 30 ml rice vinegar; 35 g brown sugar; 1 tbsp neutral vegetable oil; 1 tsp sesame oil; 2 whole garlic cloves, minced; 1 tbsp sesame seeds; 2 whole scallions, sliced; 2 tbsp water

Firm tofu browns at the edges before a soy, rice-vinegar and garlic glaze coats each cube.

By Hez ArslanUpdated October 2, 2026

Total 35 minMakes 4 portions

Jump to Recipe

Firm tofu browns at the edges before a soy, rice-vinegar and garlic glaze coats each cube. Press the tofu first so it sears rather than steaming in the pan. Simmer the sauce until it looks glossy and clings to a spoon, then fold the tofu through it. Sesame seeds and scallions finish this simple vegan main. Wrap tofu in a clean towel, weight lightly for 15 minutes and cut into 2 cm cubes. Heat neutral oil in a nonstick skillet over medium-high heat and cook tofu 7 to 9 minutes, turning until golden on several sides. Whisk soy sauce, vinegar, sugar, water and garlic; pour into pan and simmer 3 to 5 minutes until reduced and glossy.

Sticky Tofu Teriyaki with Garlic and Sesame Oil

How to tell when it is ready

Top with sesame seeds and sliced scallions and serve over rice if desired.

Tips

Wrap tofu in a clean towel, weight lightly for 15 minutes and cut into 2 cm cubes.
Heat neutral oil in a nonstick skillet over medium-high heat and cook tofu 7 to 9 minutes, turning until golden on several sides.
Whisk soy sauce, vinegar, sugar, water and garlic.
Turn off heat, stir in sesame oil and toss tofu gently to coat.

Troubleshooting

If tofu steams, press it longer and crowd the pan less.
If glaze seems salty, add a spoonful of water.

Substitutions

Use tamari for soy sauce if suitable.
Use a similar firm tofu; soft silken tofu will break.

Variations

Stir grated ginger into sauce.
Add steamed broccoli to the glazed tofu.

Serving suggestions

Spoon over steamed rice.
Serve with cucumber slices.
Add sautéed greens.
Top with scallions and sesame.

Make ahead

Prepare the measured ingredients in advance. Refrigerate covered up to 3 days; reheat thoroughly in a skillet.

Storage

Refrigerate covered up to 3 days; reheat thoroughly in a skillet.

Food safety

Use tofu from an intact chilled pack, and keep leftovers refrigerated.

Frequently asked questions

How do I know sticky tofu teriyaki is ready?

Top with sesame seeds and sliced scallions and serve over rice if desired.

How should I store sticky tofu teriyaki?

Refrigerate covered up to 3 days; reheat thoroughly in a skillet.

Spoon over steamed rice. Refrigerate covered up to 3 days; reheat thoroughly in a skillet.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

Sticky Tofu Teriyaki with Garlic and Sesame Oil