Turn humble block tofu into an irresistible, restaurant-quality meal with Roasted Teriyaki Tofu and Baby Bok Choy. Golden, crispy tofu cubes and juicy halves of tender baby bok choy are roasted on a single sheet pan and tossed in a rich, homemade sweet-and-savory teriyaki glaze.
The secret to extra-crispy roasted tofu without deep-frying is Pressing the Tofu Thoroughly and Tossing it with Cornstarch and Oil Before Roasting at High Heat (425°F / 220°C). Coating the pressed tofu cubes in cornstarch creates a delicate outer crust that absorbs the glossy teriyaki sauce while keeping the inside silky and tender.
Why You’ll Love This Plant-Based Meal
- Incredible Crisp-Tender Texture: Cornstarch-crusted tofu pairs beautifully with juicy, slightly charred baby bok choy.
- Effortless One-Pan Cleanup: The protein and green vegetable roast together on a single baking sheet.
- Rich Homemade Teriyaki Glaze: Made from scratch in 5 minutes with simple pantry staples—no artificial thickeners or excess refined sugars.
- Naturally Vegan & Gluten-Free Friendly: Easily made gluten-free by swapping traditional soy sauce for tamari or coconut aminos.
Key Ingredients Overview
- Extra-Firm Tofu: 1 block (14 oz) extra-firm tofu, pressed for 15–20 minutes and cut into 1-inch cubes.
- Baby Bok Choy: 1 lb fresh baby bok choy, washed, dried, and sliced lengthwise in half.
- Tofu Coating: 1½ tablespoons cornstarch, 1½ tablespoons neutral cooking oil (or toasted sesame oil), and ¼ teaspoon salt.
- Homemade Teriyaki Sauce: Low-sodium soy sauce (or tamari), maple syrup or brown sugar, rice vinegar, minced garlic, fresh grated ginger, sesame oil, and a cornstarch slurry.
- Garnishes: Toasted sesame seeds, sliced green onions, and chili flakes for heat.
Step-by-Step Instructions
1.Press & Slice the Tofu:15 min.
Wrap a 14 oz block of extra-firm tofu in paper towels or a clean kitchen towel. Place a heavy skillet or cutting board on top for 15 minutes to squeeze out excess moisture. Cut the pressed tofu into uniform 1-inch cubes.
2.Coat Tofu & Prep Bok Choy:3 min.
Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper. In a bowl, gently toss the tofu cubes with 1½ tablespoons oil, 1½ tablespoons cornstarch, and ¼ teaspoon salt until evenly coated. Slice 1 lb baby bok choy in half lengthwise and rinse thoroughly to remove grit. Pat dry.
3.Start Roasting Tofu First:15 min.
Spread the tofu cubes in a single layer on one half of the sheet pan (ensure they don’t touch). Roast at 425°F (220°C) for 15 minutes.
4.Whisk & Simmer the Teriyaki Glaze:5 min.
While the tofu roasts, whisk ⅓ cup low-sodium soy sauce, 3 tablespoons maple syrup, 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, 2 minced garlic cloves, and 1 teaspoon grated ginger in a small saucepan. Bring to a simmer over medium heat. Stir in a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon water. Simmer for 1 to 2 minutes until glossy and thick enough to coat the back of a spoon.
5.Add Bok Choy & Finish Roasting:12 min.
Remove the sheet pan from the oven. Flip the tofu cubes. Arrange the halved baby bok choy cut-side down on the empty half of the pan, lightly brushing the bok choy with 1 teaspoon sesame oil. Return to the oven for 10 to 12 minutes until the tofu is crispy and golden, and the bok choy stalks are tender with charred edges.
6.Glaze, Garnish & Serve Hot:2 min.
Transfer the hot crispy tofu to a bowl and toss with ¾ of the warm teriyaki glaze. Arrange on a platter alongside the roasted bok choy, drizzle with remaining sauce, and garnish with toasted sesame seeds and sliced green onions!
Expert Tips for Success
- Always Use Extra-Firm or Super-Firm Tofu: Soft or silken tofu holds too much water and will crumble. Super-firm tofu (vacuum-sealed without water) requires zero pressing time!
- Dry Bok Choy Thoroughly: After washing the bok choy halves, pat them dry with a towel. Moisture on the leaves creates steam in the oven, keeping the edges from getting those delicious caramelized, charred bits.
- Keep Tofu Spaced Out: Give each tofu cube breathing room on the pan. If crowded, they will steam each other instead of developing a crispy outer crust.
The Recipe Card
- Prep Time: 20 mins
- Cook Time: 27 mins
- Total Time: 47 mins
- Yield: 4 Servings
Ingredients:
- The Tofu: 1 block (14 oz) Extra-Firm Tofu (pressed & cubed), 1½ tbsp Cornstarch, 1½ tbsp Neutral Oil, ¼ tsp Salt.
- The Veggie: 1 lb Baby Bok Choy (halved lengthwise), 1 tsp Sesame Oil.
- Teriyaki Glaze: ⅓ cup Low-Sodium Soy Sauce (or Tamari), 3 tbsp Maple Syrup or Brown Sugar, 1 tbsp Rice Vinegar, 1 tsp Sesame Oil, 2 Garlic Cloves (minced), 1 tsp Fresh Ginger (grated), 1 tsp Cornstarch + 1 tbsp Water.
- Garnish: 1 tbsp Toasted Sesame Seeds, 2 Green Onions (sliced).
Instructions:
Preheat oven to 425°F (220°C) and line a sheet pan. Toss pressed tofu cubes with oil, cornstarch, and salt. Roast tofu on one half of the pan for 15 minutes. Simmer soy sauce, maple syrup, rice vinegar, sesame oil, garlic, ginger, and cornstarch slurry in a saucepan for 2 minutes until thickened. Flip tofu, add halved bok choy cut-side down to the other half of the pan, and roast 10–12 minutes more. Toss crispy tofu in teriyaki glaze, serve alongside bok choy, and sprinkle with sesame seeds and green onions!
