Teriyaki Tofu With Nori Seaweed
These Teriyaki Tofu Sticks are my most popular tofu recipe by far - and once you try them, it’s easy to see why.
Crispy on the outside, tender inside, and coated in a glossy teriyaki glaze, they’re packed with umami and seriously addictive.
If you think you don’t like tofu, this might be the recipe that changes your mind.
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About this recipe
Teriyaki Tofu, But Better
The magic here is the combination of nori seaweed and teriyaki sauce.
Nori brings a deep savoury, almost oceanic umami that pairs perfectly with the sweet-salty glaze.
Wrapped around tofu, it adds flavour and texture - giving the tofu a more complex, satisfying bite.
A Tofu Recipe to Convert Tofu Haters
Firm tofu can sometimes feel bland or spongy, but wrapping it in nori and coating it in cornflour transforms it completely.
The cornflour crisps up beautifully in the pan, while the nori softens slightly and clings to the tofu, locking in flavour.
The most time-consuming part is wrapping each tofu stick, but it’s absolutely worth it.
No mirin? No problem.
If you don’t have mirin to hand, a simple mix of soy sauce, maple syrup, and grated garlic works beautifully as a substitute.
It still gives you that glossy, savoury-sweet finish and keeps the recipe approachable with everyday ingredients.
Is This Basically Vegan Fish?
Some people have said the seaweed gives these tofu sticks a subtle fish-like flavour - and honestly, they’re not wrong.
The nori mimics the briny notes you’d expect from seafood, making this a great plant-based alternative for anyone craving something savoury and satisfying.
Fun Fact
Nori is naturally rich in glutamates - the same compounds responsible for umami in fish and aged cheeses.
That’s why it adds so much depth to simple ingredients like tofu.
Ingredients
- 300g firm tofu, cut into equal-sized sticks
- 1–2 sheets nori seaweed, cut into strips to wrap the tofu
- 2-3 tbsp cornflour (cornstarch)
- Oil, for frying
- Spring onions and sesame seeds for garnish
Teriyaki sauce:
- 1 tbsp mirin
- 1 tbsp brown sugar or honey
- 3 tbsp light soy sauce
- 2-3 tbsp water
Optional Mirin Substitute (Easy Pantry Swap):
- 3 tbsp light soy sauce
- 1½ tbsp maple syrup
- 1 small clove garlic, finely grated
- 2-3 tbsp water
Pair it with
Instructions
1. Make the teriyaki sauce
In a small bowl, mix mirin, brown sugar, soy sauce, and water until combined. Set aside.
If using the mirin-free glaze, mix soy sauce, maple syrup, grated garlic, and water instead.
2. Wrap the tofu
Lightly dip the nori strips in water to soften them. Wrap each strip snugly around a tofu stick, pressing gently so it sticks.
3. Coat in cornflour
Toss the wrapped tofu sticks in cornflour, making sure all sides are evenly coated.
This is the key for getting the ultimate crispiness in texture with your tofu.
4. Pan-fry until golden
Heat a shallow layer of oil in a frying pan over medium heat.
Fry the tofu sticks, turning gently, until golden brown and crisp on all sides.
5. Glaze the tofu
Lower the heat and pour the teriyaki sauce into the pan.
Let it bubble and thicken, spooning it over the tofu until glossy and evenly coated.
6. Serve and enjoy
Finish with sesame seeds and serve immediately with rice, or enjoy on their own as a snack or appetiser.
FAQs
What type of tofu should I use?
Firm tofu works best. Extra-firm can be used, but firm gives a slightly softer centre that contrasts nicely with the crispy coating.
Can I air-fry these instead?
Yes. Air-fry at 190°C for 12–15 minutes, turning halfway, then toss with the warmed teriyaki sauce in a pan.
Do I have to use nori?
The nori is what makes this recipe special. Without it, you’ll still get crispy tofu — but you’ll lose the signature umami depth.
Can I make these gluten-free?
Use gluten-free soy sauce (tamari) and check your mirin label.
How should I store leftovers?
They’re best eaten fresh, but leftovers can be kept in the fridge for up to 2 days and reheated in a pan or air fryer.
Video demonstration
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