Crispy Teriyaki Chickpea Tofu

Servings: 2 Total Time: 25 mins
Jump To Recipe Print Recipe

Craving takeout but short on time? This Crispy Teriyaki Chickpea Tofu is your answer! Coated in cornstarch and pan-fried until perfectly golden, then tossed in a homemade sweet-savory teriyaki glaze, this vegan dish is fire. Serve it over rice for a quick, satisfying meal that’s packed with plant-based protein and flavor. Perfect for busy weeknights when you need something delicious and fast.

I love making this dish in bigger batches for meal-preps or potlucks! 🙂

Crispy Teriyaki Chickpea Tofu

Print Recipe
Prep Time 10 mins Cook Time 15 mins Total Time 25 mins
Servings: 2
Courses:

Description

In less than ~30 Minutes
x2 servings

Ingredients

Cooking Mode Disabled

Chickpea Tofu Prep

Teriyaki Sauce

Corn Starch Slurry for Teriyaki Sauce

Toppings

Instructions

  1. Prep the Tofu

    Press chickpea tofu for 5 minutes to remove excess water.
    Cut into 1-inch cubes.
    Toss tofu in garlic powder and black pepper, then coat evenly with cornstarch.

  1. Prep the Other Ingredients

    Mince ginger.
    Mince garlic.
    Make cornstarch slurry (2 tbsp cornstarch + 2 tbsp water).
    Chop green onions.

  1. Fry the Tofu

    Heat 2 tbsp avocado oil in a nonstick pan over medium heat.
    Fry tofu until golden and crispy (turn over as you cook to get each side brown).
    Set aside.

  1. Make the Teriyaki Sauce

    In the same pan, sauté garlic and ginger for 1 minute until fragrant.
    Add coconut aminos, maple syrup, rice vinegar, sesame oil, and broth.
    Bring to a simmer.
    Whisk cornstarch slurry into the sauce and cook until thickened (2-3 minutes).

  1. Combine & Serve

    Toss fried tofu in the teriyaki sauce until fully coated.
    Serve over rice or choice of grain, topped with sesame seeds and green onions.