Vegan Tofu Fish with Teriyaki Glaze

This Vegan Tofu Fish is super flavourful and comes together in less than 20 minutes. Covered in an easy homemade teriyaki sauce, this tofu fish turns out flaky, tender, and delicious everytime! I served it over rice and sliced cucumbers, making it a simple and healthy weeknight dinner.

this recipe

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This recipe is my take on teriyaki salmon that I grew up eating and ordering at Japanese restaurants. Veganizing seafood dishes can be tricky, but cutting thin slices 3/4 of the way on your tofu can achieve that flaky fish-like texture. And you’ll love this easy homemade teriyaki sauce; it’s way tastier than any store-bought teriyaki sauce you might find. 😉

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Why You’ll Love This Recipe

• Simple & Quick. Easy weeknight dinner that only takes 20 minutes. No long marinating time is needed, so you get to eat sooner.

• One Pan Recipe. I love when meals can be made in one pan, with fewer dishes to clean, yes, please! 

• Mouthwatering. Homemade teriyaki sauce that will leave you wanting more, it’s sweet, savoury, and flavour packed. 

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Ingredient Notes

• Tofu – Use extra firm tofu, this type of tofu already has most of its water already pressed out. Extra firm tofu also holds its shape better when cooking.

• Cornstarch – This helps give the tofu a crispy texture.

• Salt & Pepper – This is important and you must not skip it, since tofu is quite bland on its own. Seasoning with salt and pepper helps bring out the flavours even more.

• Cooking Oil – Use your favourite neutral flavoured oil like olive oil, canola oil, or avocado oil.

• Teriyaki Sauce – It’s made with a handful of pantry staples consisting of sugar, mirin, soy sauce, apple cider vinegar, cornstarch, and fresh minced ginger.

• Garnish – Chopped cilantro and sesame seeds are perfect for this.

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Step By Step Instructions

Now that you’ve gathered all your ingredients, here’s an overview of how to make this recipe:

1. Mix teriyaki sauce ingredients together in a small bowl and set aside.

2. Cut the tofu into 1/2 inch thick slices, you’ll need approx 4 slices. Pat dry with a paper towel to absorb any excess water.

3. Using a sharp knife, make thin vertical slices on top of your tofu, careful not to cut too far down. I like to lay chopsticks on either side to prevent your knife from cutting too far. (for a recipe video on this step, scroll down to the recipe card)

4. Using your hands, gently toss the tofu in cornstarch.

5. Heat the olive oil in a large pan over medium-high heat. Add your tofu cut side down and season both sides with salt and pepper. Pan fry for 3 mins per side or until lightly golden brown. 

6. Turn down the heat to medium-low and add the teriyaki sauce.

7. Using a spoon, coat the sauce all over the tofu. Cook until the sauce becomes bubbly and forms a thick glaze.

8. Serve with rice and cucumber slices, garnish with sesame seeds and chopped cilantro.

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How To Store

If you have any leftovers, this tofu will keep in the fridge for about 2-3 days in an air-tight container. However, I highly recommend eating it right when you make it since it won’t be as crispy once refrigerated. 

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Frequently Asked Questions

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MORE 20-MINUTE RECIPES

• Vegan Mapo Tofu with Beyond Meat
• Stir-Fried Garlic Chili Udon Noodles
• Vegan Japanese Egg Salad Sandwich