Crispy Teriyaki Chickpea Tofu
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! :)
In less than ~30 Minutes
x2 servings
- 1 Block Chickpea Tofu (I used Franklin Farm's brand)
- 1 Tbsp Garlic Powder
- 1/2 Cup Corn Starch
- Ground Black Pepper (For taste)
- Avocado Oil (For frying)
- 1/2 Cup Coconut Aminos
- 1/4 Cup Maple Syrup (Or agave)
- 2 Tbsp Rice Vinegar
- 1 Tbsp Toasted Sesame Oil
- 3 Cloves Garlic (Minced)
- 1 Tbsp Ginger (Minced)
- 1/4 Cup Low-Sodium Vegetable Broth
- 2 Tbsp Corn Starch
- 2 Tbsp Water
- Toasted sesame seeds
- Sliced green onions
- 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. - Prep the Other Ingredients
Mince ginger.
Mince garlic.
Make cornstarch slurry (2 tbsp cornstarch + 2 tbsp water).
Chop green onions. - 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. - 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). - 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.
Thank you for printing this recipe, I know you're going to love it!
Your foodie friend,
Roma B @itsromab