This Crispy Teriyaki Tofu and Cauliflower Rice has sweet and savory teriyaki sauce over crispy tofu and roasted cauliflower rice.
This Crispy Teriyaki Tofu and Cauliflower Rice is one of my favorite ways to eat tofu. The tofu is really crispy, and the sauce is sweet and savory - just what you would expect from a teriyaki sauce.
I love to eat it with cauliflower rice, so that I am eating more veggies and less carbs than I would with regular rice.
If you have ever had tofu at an Asian restaurant, you may have fallen in love with their crispy tofu. I assume that they deep fry it because it is crispy on the outside and soft on the inside.
Since I don't don't eat a lot of deep fried foods, it is a special treat to order it.
Since I don't do a lot of deep frying, I thought I would recreate restaurant style crispy tofu without deep frying it. I used corn starch to achieve the texture that I wanted, which works quite well.
Other Asian Inspired Recipes
- Ginger Hoisin Tofu
- Vegan Cauliflower Fried Rice
- Vegan Pineapple Fried Rice
- Vegan Teriyaki Reuben with Spicy Thousand Island Dressing
How To Make This Recipe
- Cauliflower Rice: Put cauliflower into a food processor. Pulse until you get a rice consistency.
- Spread cauliflower rice on a baking sheet. Cook about 10 minutes, toss and cook another 5-10 minutes.
- Tofu: Drain and press tofu. Dredge tofu in corn starch.
- Heat vegetable oil in a skillet. Place coated tofu in pan and cook on both sides until crispy.
- Teriyaki Sauce: In a saucepan combine all ingredients except corn starch and water. Cook until the brown sugar dissolves.
- In a small bowl combine corn starch and water. Whisk out clumps.
- Add to the sauce. Cook until the sauce thickens.
- Serve over tofu and cauliflower rice.
Can I Cook The Cauliflower Rice on The Stove?
Yes! You can definitely cook the cauliflower rice on the stove instead. I love the taste of roasted cauliflower, which is why I cooked it that way.
To see how to cook cauliflower rice on the stove, see my recipe for Baked Tofu Temaki Sushi with Cauliflower Rice. To adjust the cauliflower rice for this recipe, you'll double the amount of cauliflower and omit the brown rice vinegar, sugar, and tamari.
How Long Does It Last?
This recipe will last about 5 days in an airtight container in the fridge.
Variations / Additions
- red pepper
- snow peas
- bok choy
- brown or white rice
- rice noodles
There's no need to order takeout when you can easily make this vegan teriyaki tofu at home!
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You May Need:
Crispy Teriyaki Tofu and Cauliflower Rice
- 1 head cauliflower broken into large pieces (4 cups after being riced)
- drizzle of olive oil
- salt and pepper
- Preheat oven to 450°.
- Cauliflower Rice: Put cauliflower in food processor. Pulse until you get a rice consistency. Spread on a baking sheet. Drizzle olive oil, salt, and pepper on top. Cook at 450° for 10 minutes. Stir and cook another 5-10 minutes or until tender.
- Tofu: Slice drained and pressed tofu into cubes or triangles. Dredge in corn starch - twice if you want a really crispy exterior. Heat enough vegetable oil in a pan to cover pan. Add tofu. Cook on both sides until crispy and browned.
- Teriyaki Sauce: In a saucepan combine tamari, mirin, brown sugar, garlic, white and light green parts of green onion. Cook over medium high heat until sugar dissolves. In a bowl, dissolve corn starch in water. Add to pan with teriyaki sauce ingredients. Simmer until thickened.
- Serve over crispy tofu and cauliflower rice. Top with dark green parts of green onion.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.