Teriyaki Tofu Don

In Japan, tofu is traditionally enjoyed in its silken form with just a touch of soy sauce. But after becoming vegan, I discovered the magic of firm tofu—its satisfying, chicken-like texture and high protein content make it a fantastic meat alternative. When coated in crispy potato starch and smothered in rich teriyaki sauce, it becomes an irresistible dish that’s both hearty and flavorful.

This teriyaki tofu don (short for donburi, meaning “rice bowl”) is a quick and easy meal that delivers restaurant-quality flavor in just 25 minutes. It’s perfect for busy weeknights, offering a satisfying combination of crispy tofu, sweet and savory teriyaki sauce, and warm, fluffy rice. Add a drizzle of Japanese mayo and a sprinkle of sesame seeds for an extra layer of umami goodness.

Why You’ll Love Teriyaki Tofu Don

• Crispy & Flavorful – Tofu is coated in potato starch and fried to golden perfection before being glazed in a rich teriyaki sauce.
• Quick & Easy – Ready in just 25 minutes, making it a great weeknight meal.
• High in Protein – Firm tofu packs a protein punch, keeping you full and satisfied.
• Perfect Balance – The sweet and savory teriyaki sauce pairs beautifully with the crispy tofu and warm rice.
• Customizable – Top with Japanese mayo, sesame seeds, or scallions for extra flavor.

What You Need To Make Teriyaki Tofu Don

To make this delicious rice bowl, you’ll need a few simple ingredients. The exact measurements can be found in the recipe card below.

• Firm tofu – Pressed and cubed for the best texture.
• Potato starch or cornstarch – Creates a crispy coating on the tofu.
• Canola oil – Used for sautéing and frying.
• Onion – Adds a subtle sweetness to the dish.
• Sesame oil – Enhances the depth of flavor.
• Teriyaki sauce – A sweet and savory glaze that brings everything together.
• Cooked Japanese rice – The perfect base for this donburi-style dish.
• Japanese mayonnaise (optional) – Adds creaminess and umami.
• Sesame seeds & microgreens – For garnish and extra texture.

How To Make Teriyaki Tofu Don

1. Sauté the onions – Heat 2 tablespoons of canola oil in a skillet over medium heat. Add the chopped onions and cook until they become translucent, about 5 minutes. Remove from the pan and set aside.
2. Coat the tofu – In a bowl, toss the cubed tofu with potato starch until evenly coated.
3. Crisp the tofu – Heat the remaining canola oil in the same skillet and fry the tofu until golden brown and crispy, about 5 minutes.
4. Glaze with teriyaki sauce – Drizzle the tofu with sesame oil, add the sautéed onions back to the pan, and pour in the teriyaki sauce. Stir well to coat everything evenly.
5. Assemble the donburi – Divide the cooked rice between two bowls, top with the teriyaki tofu mixture, and drizzle with Japanese mayo (if using). Finish with sesame seeds and microgreens before serving.

Commonly Asked Questions

Can I use a different type of tofu?

Firm tofu works best for this recipe because it holds its shape and crisps up nicely. If you only have silken tofu, you can still use it, but the texture will be much softer.

What can I use instead of potato starch?

Cornstarch is a great alternative that will still give you a crispy coating on the tofu. You can also use all-purpose flour, though it won’t be as light and crunchy.

Can I make this gluten-free?

Yes! Just make sure to use a gluten-free teriyaki sauce or substitute with tamari and a touch of sweetener.

How do I store leftovers?

Store any leftover teriyaki tofu and rice separately in airtight containers in the fridge for up to 3 days. Reheat in a skillet to maintain crispiness.

What other toppings can I add?

You can customize your donburi with sliced avocado, pickled ginger, shredded nori, or steamed vegetables for extra flavor and texture.

Teriyaki Tofu Don

This easy Teriyaki Tofu Don is a crispy, flavorful rice bowl topped with golden tofu and sweet teriyaki sauce. A quick 25-minute meal perfect for weeknights, it's high in protein and packed with umami goodness!

Print Recipe Pin Recipe

Cook ModePrevent your screen from going dark

Ingredients

  

• ▢ ¼ cup canola oil
• ▢ 1 small onion chopped
• ▢ 16 ounces firm tofu cubed
• ▢ ¼ cup potato starch or cornstarch
• ▢ ½ teaspoon toasted sesame oil
• ▢ ⅓ cup teriyaki sauce
• ▢ 1½ cups cooked Japanese rice
• ▢ Japanese Mayonnaise see below, optional
• ▢ 2 teaspoons white sesame seeds
• ▢ Pinch of daikon microgreens or 1 small chopped scallion

Instructions

 

• Add 2 tablespoons of the canola oil and the chopped onion to a skillet and sauté over medium heat until the onion is translucent, about 5 minutes, then transfer it to a small bowl and set aside.
• Combine the tofu and potato starch in a bowl. Stir well to coat the tofu pieces completely.
• Sauté the tofu in the remaining canola oil in the empty skillet until the tofu turns crispy and golden brown, about 5 minutes. Drizzle with the sesame oil and add the onion, then reduce the heat to low and add the teriyaki sauce. Mix well.
• Divide the rice between two bowls and top with the tofu mixture. Drizzle with the mayonnaise, if using, and sprinkle with the sesame seeds and microgreens before serving.

Tried this recipe?Mention @keeponcookinpod or tag #keeponcookinpod!

Copyright Byline

Recipe from Vegan Japan: 70 Comforting Plant-Based Recipes by Julia Boucachard © Éditions Solar, 2023. Translation © The Experiment, LLC, 2024. Reprinted by permission of the publisher, The Experiment. Available everywhere books are sold. theexperimentpublishing.com