How to Make Teriyaki Tofu Donburi
Ingredients & Substitutions
- Tofu: Lots of choices of tofu to choose from! My go-to is traditional or medium firm tofu using the double freeze-thaw method to get a chicken-like texture but you could also use firm or extra firm tofu. Freezing and thawing firm or extra firm tofu will achieve a slightly different (more sponge-meat-like) texture rather than shreds but still delicious. You can even skip the freeze-thaw method and slice the tofu into cubes instead.
- Potato starch: To get the outside crispy and crunchy.
- Teriyaki sauce: I ALWAYS have homemade teriyaki sauce on hand. That way, I don't need to measure each ingredient every time. However, if you don't have some already made I've listed the ingredients in the recipe card below.
- Rice: Japanese short grain white rice is my top choice but feel free to swap it with brown rice, quinoa, cauliflower rice or any grain of your choice.
In addition, you can also add garnishes and toppings like scallions, nori seaweed, sesame seeds and my favourite... Japanese mayonnaise!!
The Directions
- Prepare the tofu: Remove tofu from the package. Press to remove water and then place it back into the container. Freeze overnight. Thaw in the refrigerator, press it again and freeze.
- Thaw the tofu and then pat it dry. Tear chunks of the tofu into a bowl. Dust with 2 tablespoon of corn starch and toss the bowl. Dust the remaining 2 tablespoon of potato starch and toss once more.
- Heat a pan over medium high heat. Add 2 tablespoon of oil and 1 tablespoon of sesame oil. Add the tofu and cook until golden brown. Pour in the teriyaki sauce and flip the pieces of tofu. Shake the pan to evenly coat all the pieces. Turn off the heat and remove from stove.
- Add 1 portion of rice to each bowl. Add half the amount of teriyaki 'chicken' to each bowl. Drizzle with mayonnaise, top with sesame seeds and scallions. Serve and enjoy!
Make it a complete meal
Depending on what vegetables I have left in the fridge, I'll often add it to the donburi or have it on the side. Here are some suggestions for adding vegetables to the bowl:
- Shredded cabbage: Thinly shredded cabbage layered between the rice and tofu, the residual heat lightly cooks it and you get that nice crunchy (but not raw) texture. Plus, the cabbage gets coated with the sauce and it's so delicious!!
- Shredded Lettuce: Similar to the cabbage but a little fresher.
- Steamed vegetables: broccoli, cauliflower, carrots, corn, peppers... etc. After steaming the vegetables, I'll use the same pan to lightly coat the them in the sauce and then toss it all together over the bowl.
If I have fresh vegetables or want something cool and light, I'll often prepare a delicious leafy salad with some shio koji dressing.
More quick weeknight meals to try:
SAVE IT FOR LATER! ↓
If you recreate this Teriyaki Tofu Donburi recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
Hungry for more? Be sure to subscribe to my newsletter and follow along on Instagram, Youtube and Pinterest for more deliciousness!
Teriyaki Tofu Rice Bowls (Donburi)
Ingredients
- 14 oz traditional or medium firm tofu (momen)*
- ¼ cup potato starch (28g)
- ¼ cup + 2 tablespoon homemade teriyaki sauce (90ml)**
- scallions
- sesame seeds
- Japanese mayonnaise
To serve
- shredded cabbage
- shredded lettuce
- steamed vegetables
- miso soup
Instructions
- Prepare the tofu. Remove tofu from the package. Press to remove water and then place it back into the container. Freeze overnight. Thaw in the refrigerator, press it again and freeze.
- Thaw the tofu and then pat it dry. Tear chunks of the tofu into a bowl. Dust with 2 tablespoon of corn starch and toss the bowl. Dust the remaining 2 tablespoon of potato starch and toss once more.
- Heat a pan over medium high heat. Add 2 tablespoon of oil and 1 tablespoon of sesame oil. Add the tofu and cook until golden brown. Pour in the teriyaki sauce and flip the pieces of tofu. Shake the pan to evenly coat all the pieces. Turn off the heat and remove from stove.
- Add 1 portion of rice to each bowl. Add half the amount of teriyaki 'chicken' to each bowl. Drizzle with mayonnaise, top with sesame seeds and scallions. Serve and enjoy!
Notes
- Helpful Equipment:
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
Okonomi Kitchen is a participant in the Amazon Services LLC Associates Program. When you purchase something through my amazon affiliate links, I earn a small commission that helps me produce consistent content at no cost to you. Thank you for supporting my plant based kitchen!
JL says
Hi,
Where is the link to the terriyaki sauce?
Thank you.
Lisa Kitahara says
It's linked in the recipe card 🙂
Marta says
Deee-licious!
Just finished a bowl and has to come back here to comment.
I knew i was gonna love it since i am obsessed with the eggplant version, but this time it was unanimous (darned eggplant haters!). Everyone at home kept asking for more.
Thank you thank you thank you. You are the best!
Keep the gems coming!!
★★★★★
Jessica says
Loved this quick and easy recipe!!! The mayo is a game changer for sure!!! Sooo delicious and satisfying... And honestly so easy to make. Will be my go-to now, no doubt about it!!! Booop!!
★★★★★
Chinky says
Tried this for dinner to cap off my birthday. I added straw mushrooms in mine and instead of topping with spring onions, I sprinkled toasted sesame seeds.
★★★★★
Kristy says
Made this for lunch! It's so easy to put together!
Love the texture of the tofu!! Double freezing is my favourite method of prepping tofu as meat replacement.
This is the first time trying potato starch (instead of my usual cornstarch) and the texture was divine!
Tip: make enough teriyaki sauce, it's worth it!
★★★★★
Sylvi says
Hi there, are you using vegan mayo?
Lisa Kitahara says
Yes 🙂
Lisa says
This was so delicious & easy to make!! I even made the teriyaki sauce from scratch too. We didn’t use rice. I ended up sautéing zucchini, bell peppers and jalapeños and then put the teriyaki tofu on top + all the fixings. The Mayo added was a game changer. I can’t wait to make this again.
★★★★★
Camilla Atterby says
Great recipe. Made this for dinner yesterday and we all loved it. The process to freeze and press the tofu is a game changer for me. I will make more homemade teriyaki sauce as it was so easy and delicious . Thank you for a new favourite dish. I will definitely try more of your recipes.
★★★★★
Samantha says
Best crunchy Tofu recipe and it was so easy! I’ve been trying to make my tofu this yummy for years and bam! Here it is!!! Thank you for this!!!
★★★★★
Faith says
Such a great, simple, and quick meal! I’ll be eating this over and over for weeks before I get bored.
So thankful you shared this because I’ve been in a dinner time rut.
★★★★★
Chali says
Freaking delicious!!! I can't believe it's tofu.
Made my own teriyaki sauce as well ❤️❤️
Super easy, and you definitely need to try this!
★★★★★
Amanda says
This is the BEST tofu I have ever made and tasted! I didn't have potato starch so I used corn starch instead and it turned out soooooo yummy!
Thank you so much for sharing this recipe!! I look forward to trying more of your amazing looking recipes 🙂
★★★★★
rogiekaka says
I made this for dinner.
It's amazing and so easy!
I enjoyed meal.
Thank you for the great recipe♡
I will try other recipes of you.
★★★★★
Jay says
Mine didn’t come out as brown, but it was soooo good! It’s definitely gonna be one of my go-to tofu dishes 😋
★★★★★
jh says
It is soooooo good! I followed the teriyaki sauce recipe as well and the whole combination of teriyaki tofu with Japanese mayo is just 🤤🤤🤤
I was too lazy to make the double thawed tofu so I used the super firm one, and it turned out great as well!
Thanks Lisa for all these great recipes, looking forward to more! 💗
★★★★★
Jin says
My 4 year old daughter ‘mmmm’ed and said yummy throughout the entire dinner while gobbling up this teriyaki tofu recipe. Enuf said. Such and easy weekday recipe, it literally only took 15 mins to complete dinner. Love this recipe which is a fan fav by the whole fam!
★★★★★
Jin says
Such and easy weekday recipe, it literally only took 15 mins to complete dinner. Love this recipe which is a fan fav by the whole fam!
★★★★★
Kris says
Oh my oh my! This teriyaki tofu don is now a part of our Ohana recipes. We brought it to”Secret Beach” at Kualoa and it powered us up for a sweet nap after SUPing. Mahalo for the good eats Lisa!🏝🙏🏽🌺
★★★★★
Didischaller says
Love the simplicity and flavour of this recipe
★★★★★
Armando Ricci says
So simple to make, even if you are not used to some of the ingredients! Tastes good and satisfying, I'll definitely keep it in my personal recipes book! 10/10
★★★★★
Kerrie says
This recipe is absolutely delicious and so easy to make!
I've made it twice already as I enjoyed it so much... this is going to be added to my regular meals...I can't wait to eat it again!
★★★★★
Yalcin says
This was great! Learnt some new techniques like the double freezing tofu and coating with starch.
★★★★★
Anrai says
Amazing! Had it twice now and a friend made it too. Both times we had it with some lightly steamed & fried basic green cabbage. So delicious! The first time without the starch and second time with starch was so good! Super easy and enjoyable textures and flavours!
Lisa has done it again 🔥
★★★★★
Anita says
New favorite go to!
★★★★★
Sam says
Super yummy! The potato starch made the tofu VERY crunchy, and the freezer method for the tofu gave it a really hearty texture inside. I added some raw shredded kale and some cauliflower. Definitely will be making again!
★★★★★
Freya says
I want to try this but I don’t know which kind of Tofu to use. I’m living in Japan and all I can find is Momen or Kinu… which to use?
Also, I’ve been waiting for someone to recreate all my favorite Japanese dishes into vegan versions!! You are my hero!! Gonna make them for my Japanese friends and convert them 😜
★★★★★
Bee says
This recipe is so good and easy to make! Been on repeat for the past few weeks.
★★★★★
Sam says
This is going to be a regular recipe in our house! The freeze/thaw method for the tofu gives it great texture and the potato starch really makes it SUPER crispy! I added some shredded kale underneath and cauliflower and it was a big hit! 👌🏻
★★★★★
Eva says
Best, fastest and simplest way to make tofu tasty, I've ever tried. Simply delicious. Nothing more to say.
★★★★★
Anny says
I found you on my fy page on Instagram 1 h ago and I had to try this recipe! Woooow soo delicious, easy and quick. Will be my go-to dinner for the next few weeks lol.
Can‘t wait to try out more recipes.
Boop!
★★★★★
Remie says
Full star for this recipe. It's so easy and affordable. The inggredient can get at the storr or market. Thank you for the deliciouse recipe. 💚
★★★★★
Elisabeth says
If I could give this recipe more than 5 stars I would. I love tofu and I've eaten it in so many different ways and this is the BEST tofu I have ever had. I have been freezing my tofu for a while but I've never tried double freezing, and it makes such a difference. If you're going to make this recipe do yourself a favor and make the teriyaki sauce yourself. It's so easy and doesn't take much time at all, and it is so worth the minimal time and effort. I had this recipe for dinner last night pair with shredded carrots, avocados, and the pickled cucumbers, and I absolutely cannot wait to have it for dinner again tonight!
★★★★★
GT says
This was so easy to make and delicious! I can imagine it working with other types of tofu or non-frozen tofu. Definitely going to be a weekly recipe to go back to when I feel like something quick but satisfying!
★★★★
Jen says
Perfect teriyaki recipe.
Made the teriyaki sauce recipe linked in the recipe card. Tasting on its own I worried it would be a little sweet, but it was perfect exactly as written once it went on to the tofu.
I did the double freeze/thaw method, then pressed and tore into chunks. I didn’t have potato starch so I subbed corn starch and it was fine.
I had a bunch of stems from beet greens so I fried those and some onions, added back in my crispy tofu, and then added the sauce per the recipe. It turned out perfect. Husband loved it with Kewpie mayo, I preferred mine without.
Served with the ponzu pickles also from this site. Will definitely be making both again!
Thank you!
★★★★★
Ashley says
For someone who doesn't usually enjoy fried foods and tofu, it was weird that my gut was telling me to make this recipe! 100% no regrets + Japanese partner approved. *Adding to my list of go-to meals.* 🥢🍚
★★★★★
Annika says
NEW. GO. TO. TO. FU. !!! My friend and I couldn’t get enough of it. Insanely easy to make, and we only froze the tofu once and it still came out very chicken-like! This one will make anyone fall in love with tofu.
★★★★★
Al May says
I've made this tofu dish twice because it's just that good! My family loves it. Even my son who's a picky eater enjoys it. Thank you for this recipe.
★★★★★
Perla says
I loved this recipe! It was super simple to make and it goes along good with rice. Or as a salad add on. Just amazing!!
★★★★★
Alana says
So so delicious and easy! Amazing recipe!
★★★★★
Miriam says
Absolutely delicious! Our current go to quick dinner and a favourite of my 6-year-old twins! Thank you for this healthy midweek dinner inspiration!
★★★★★
Juri says
Absolutely delicious! Such a simple and easy recipe too!
★★★★★
Isabel says
So quick and easy to make with tofu / tempeh or even eggplant. I love it on rice but can also be eaten in sandwich form
Vegan and non vegan approved
★★★★★
alice says
this is the best vegan recipe I've made in a few months. I used corn starch instead of potato starch, and my homemade teriyaki didn't thicken (have to figure that one out), but it came out fantastic! Served with a side of Jabara ponzu cucumbers on the side. YUM.
★★★★★
Shyna says
HIGHLY RECOMMEND!
Teriyaki chicken is a common favorite but for those of you on dietary restrictions, this is a perfect alternative to that!! Especially if you’re a tofu lover like I am!!
Make this, you won’t regret it!!
★★★★★
Ikemba says
Soo good! I’m a “baby” vegan lol I’m still transitioning to a plant based diet and this is one of the recipes I really loved. Took a while for me to perfect but *french kiss* it’s so good!!
★★★★★
Lori says
I've used this recipe three times, and each time got even better. I love the freeze-thaw method of drying out the tofu. I never would have known if I didn't come across Okonomikitchen's tik tok lol, and I am so glad that I did! This recipe is so easy to make, it takes time with the freezing-thawing method, but it's so worth it. I'm always excited to see new recipes being posted, please keep up the great work!
★★★★★
Yoori Shen says
This is must try recipe! Like Lisa’s other recipes it’s easy to follow and so delicious! I had this with quinoa and some salad and it was so satisfying. This is one of our favourite dishes among my family.
★★★★★
Jackie says
the perfect meal. who knew i needed vegan kewpie mayo on top of my tofu?! i ordered it through lisa’s amazon shop. this recipe is a perfect regular weeknight dinner 😍
★★★★★
Robin says
I absolutely adore this recipe!! It's so delicious and easy to make. Also mayo on top of tofu??? I dream come true 😍
★★★★★
Grace says
This is worth the extra time and prep!! I did increase the amount of corn starch to help make it crispier because I didn’t have potato starch. But the flavor is so good with the teriyaki!! And it really helps fulfill the craving. I found that the small little bits of tofu were especially good and so the second time I made this, I tried to make the tofu more “scraggly”.
★★★★★
J says
Top marks Lisa! This is sooooo good. The mayo elevated it for sure ! You are creating such great vegan recipes - it’s so nice to have familiar flavors which can be difficult to achieve after converting to vegetarian/vegan. Please keep creating the awesome content!
★★★★★
Aoife Ryan says
Really straightforward recipe. It was super quick to make once you had the prep work done. Its become our favorite dinner! Its really filling too which is great. I fry off broccoli and mange tout with it and sometimes add grated carrots for an extra pop of colour and some extra veg.
★★★★★
Sam says
Made this tonight and it was 10/10!!!! Will definitely be making this again. Perfect week night meal!
★★★★★
Sylvian says
Absolutely love this recipe, nailed it once again! So easy to make and the tofu texture is spot on. Never get tired of the taste and goes with anything… thank you!!! Xxx
★★★★★
Andrew Lomax says
My family now eats this 1-2 times a week and we're obsessed! The only thing I changed is air frying the tofu after pan frying it, and it's super crispy! Thank you so much for the recipe!
Robin says
I love love this recipe. I make this weekly and stock the sauce in the fridge for a quick supper. Sooo good, thank you 🥰
★★★★★
Estela says
Tried this yesterday and it was delicious! It was my first time cooking with tofu and I'm definitely doing it again.
★★★★★
Bridget says
Lisa, I just first want to say thank you for all your helpful descriptions before the recipe card. I had tried the double freeze tofu method before... but did it wrong lol. Now that I've finally done it right with your help, the texture was phenomenal. What a way to change up tofu!
Okay, the recipe itself was great. Why do other people's teriyaki sauce recipes have so many ingredients?? Yours was simple and I had everything (or a substitute, e.g., Shaoxing wine for sake) on hand. I would definitely recommend to people who like saucier dishes to make extra teriyaki sauce. As a quick mayo recipe, I blended together silken mayo, Dijon mustard, lemon juice, rice wine vinegar, and sugar. (I'll eventually make your kewpie mayo recipe, Lisa!) With steamed vegetables and rice, it was a delicious (and nutritious!) complete meal.
★★★★★
Ming says
Hi again! I made this along with your homemade teriyaki sauce and it was SO good!! The tofu was so crispy on the outside and mochi-like on the inside! Taking the time to double-freeze the tofu was totally worth it. As always, thanks so much for your delicious recipes!~
zidane says
very nice food teriyaki
★★★★★