Vegan recipe

Sticky Teriyaki Tofu

Prep 10 mins
Cook 15 mins
Serves 3

Freshen up your dinnertime routine with this vegan Sticky Teriyaki Tofu dish – crisp, golden cubes of tofu paired with a sweet and savoury sauce. Quick and easy to prepare and packed full of authentic Japanese flavours.

Authentic Tofu Block Find out more


1 Cauldron Original Tofu Block, drained
3 tbsp cornflour
2 carrots, peeled & finely sliced
1/2 courgette, finely sliced
100g green beans, cut into 3cm pieces
1 tbsp rapeseed oil

For the sauce:

3 tbsp tamari soy sauce
2 tbsp maple syrup
1 tbsp sesame seeds
2cm fresh ginger, finely diced
2 cloves garlic, crushed
¼ tsp chilli flakes
3 tbsp water
1 tbsp cornflour


  1. Prepare your rice according to packaging instructions.
  2. Drain the tofu and gently press it in between your hands to remove any excess moisture. Cut it into bite-size chunks and heat the rapeseed oil in a non-stick frying pan.
  3. Place 3 tbsp of cornflour into a small bowl and coat all tofu chunks in a thin layer of cornflour. Place them into the hot oil and fry them until golden on all sides. Use a pair of chopsticks to carefully flip them during the process.
  4. In the meantime, combine all ingredients for the sauce into a small jug and whisk to combine.
  5. Once the tofu cubes are golden, remove them from the pan and add in your veggies (no need to clean in between!). Gently pan-fry the vegetables for about 5-10 minutes until soft, then add the tofu back into the pan and pour the sauce over the top. Stir with a spatula and remove from the heat whilst stirring until the sauce thickens.
  6. Serve the tofu teriyaki over the rice & enjoy!