Crispy Teriyaki Tofu and Cauliflower Rice

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 Recipes with Teriyaki Sauce That You May Enjoy

• Teriyaki Tofu Tacos
• Vegan Teriyaki Reuben with Spicy Thousand Island Dressing
• Teriyaki Tofu and Pineapple Tostadas with Sriracha Hummus

Crispy Teriyaki Tofu and Cauliflower Rice

There’s no need to order takeout when you can easily make this vegan teriyaki tofu at home!

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Crispy Teriyaki Tofu and Cauliflower Rice

This Crispy Teriyaki Tofu and Cauliflower Rice has sweet and savory teriyaki sauce over crispy tofu and roasted cauliflower rice.

Course Main Course

Cuisine vegan, gluten free

Keyword crispy tofu, teriyaki tofu

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 4

Calories 158kcal

Author Willow Moon

Ingredients

Cauliflower Rice

• 1 head cauliflower broken into large pieces  (4 cups after being riced)
• drizzle of olive oil
• salt and pepper

Tofu

• 14 oz. extra firm tofu drained and pressed
• 1 tablespoon corn starch
• 1 tablespoon vegetable oil

Teriyaki Sauce

• 1/4 cup gluten free low sodium tamari
• 1/4 cup mirin
• 2 tablespoons brown sugar
• 1 clove garlic minced
• 2 teaspoons minced ginger
• 2 teaspoons corn starch
• 4 teaspoons water
• 1 green onion chopped and divided

US Customary - Metric

Instructions

• 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.

Nutrition

Calories: 158kcal | Carbohydrates: 19g | Protein: 9g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 0mg | Sodium: 996mg | Potassium: 263mg | Fiber: 0g | Sugar: 11g | Vitamin A: 30IU | Vitamin C: 13.7mg | Calcium: 45mg | Iron: 1.6mg

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*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.