This Teriyaki Tofu recipe pairs golden pan-seared tofu with an umami-rich glaze and a nourishing side of seaweed vegetables. It’s a wholesome, satisfying dish perfect for vegans, vegetarians, and anyone craving that irresistible sweet-savoury bite.
Tofu often gets a bad rap—but when prepared well, it becomes a delicious plant-based canvas ready to soak up bold, beautiful flavours.
Most cooks strive to master umami, the taste that elevates a dish beyond ordinary. That deep, savoury flavour—often described as earthy, yeasty or ‘funky’—balances perfectly with bitter, sweet, sour, and salty elements. While umami is famously linked to MSG, in this dish, it’s achieved naturally through ingredients like tamari, miso, and mineral-rich seaweed.
Whether you’re new to cooking tofu or a seasoned plant-based pro, this teriyaki tofu recipe with seaweed vegetables is packed with flavour, texture, and nutrient-dense goodness. It’s simple enough for a weeknight meal and impressive enough for your next wellness retreat menu.
Teriyaki tofu with seaweed, sesame, ginger salad
- Total Time17 minutes
- YieldServes 4
- DietVegan
Ingredients
Instructions
For the tofu
- Heat oil in a heavy-based pan.
- Add tofu and fry on moderate-high heat for about 3 minutes until lightly browned.
- Carefully turn over and cook a further 3-4 minutes until cooked to your preferred doneness.
Teriyaki sauce
- Combine Teriyaki ingredients in a small saucepan.
- Bring to a low simmer for about 8-10 minutes to reduce and thicken.
For the salad
- Toss all ingredients together and add a dash of sesame oil.
- Prep Time: 10 mins
- Cook Time: 7 minutes
- Category: Tofu
- Method: Pan fry
- Cuisine: Plant Based
