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Teriyaki Crispy Tofu with Rice and Steamed Broccoli

Prep time: ~20 min | Cook time: ~25 min

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**This will update grocery list and recipe quantities**

Ingredients

  • 2 14 oz block extra firm tofu
  • 1/2 cup teriyaki sauce
  • 3 tbsp cornstarch
  • 1 tbsp olive oil
  • 1 tbsp sesame seed
  • 1 1/2 cup white rice (Side: Rice)
  • 3 cup water (Side: Rice)
  • 2 small head broccoli (Side: Steamed Broccoli)

Tips & Substitutions

  • Press tofu at least 10 minutes before cooking to remove excess moisture for maximum crispiness.
  • Toss tofu in teriyaki sauce after air frying to keep the coating crisp.

Instructions

  1. Press 2 14 oz block extra firm tofu between towels for 10 minutes to remove excess moisture, then cut into 1-inch cubes.
  2. Rinse 1 1/2 cups white rice under cold water until water runs clear.
  3. Side: Rice – Combine 1 1/2 cups white rice and 3 cups water in a saucepan. Bring to a boil, reduce to low, cover, and simmer 15 minutes until tender. Fluff with a fork and season with salt.
  4. Toss tofu cubes with 1 tbsp olive oil, then sprinkle with 3 tbsp cornstarch and toss until evenly coated.
  5. Preheat air fryer to 400°F. Arrange tofu in a single layer and cook 12–15 minutes, shaking halfway, until golden and crispy.
  6. Side: Steamed Broccoli – Cut 2 small head broccoli into florets (about 4 cups). Place in a steamer basket over 1 inch simmering water, cover, and steam 5–6 minutes until bright green and crisp-tender. Season with salt and pepper.
  7. Warm 1/2 cup teriyaki sauce in a small saucepan over low heat for 2–3 minutes.
  8. Toss crispy tofu with warm teriyaki sauce until evenly coated.
  9. Sprinkle 1 tbsp sesame seed over tofu.
  10. Serve teriyaki tofu with rice and steamed broccoli.