Hasselback Teriyaki Tofu

Name: Hasselback Teriyaki Tofu with Crispy Edges
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 (14 oz) block firm tofu; 2 tbsp teriyaki sauce; 1 tbsp soy sauce; 1 tbsp maple syrup; 1 lime, zested and juiced; 1 tsp grated ginger; 2 cups cooked rice, for serving; 1/2 cucumber, sliced; 1 spring onion, sliced; 1 red chili, sliced; 1 tsp sesame seeds

Hasselback Teriyaki Tofu uses the hasselback slicing technique to allow a sweet and tangy teriyaki glaze to penetrate deep into firm tofu steaks, creating a crispy-edged, flavorful main dish that serves perfectly over rice.

🌍Japanese 🏷️Hasselback tofu 🏷️Teriyaki tofu 🏷️Tofu 🏷️Vegan Vegetarian

🏷️

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TikTok

Total

1h 10m

Servings

2

Difficulty

Medium

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1 (14 oz) block firm tofu
2 tbsp teriyaki sauce
1 tbsp soy sauce
1 tbsp maple syrup
1 lime, zested and juiced
1 tsp grated ginger
2 cups cooked rice, for serving
1/2 cucumber, sliced
1 spring onion, slicedoptional
1 red chili, slicedoptional
1 tsp sesame seedsoptional

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Instructions

1
Drain the tofu and press it to remove excess water. You can do this by wrapping it in a kitchen towel, placing it between two plates, and weighing it down with something heavy for at least 30 minutes.
2
Preheat your oven to 400°F (200°C).
3
Slice the pressed tofu block in half lengthwise to create two steaks.
4
To create the hasselback effect, place chopsticks on either side of a tofu steak. Make thin slices across the tofu, about 2-3mm apart, cutting down until your knife hits the chopsticks. This prevents you from cutting all the way through. Repeat with the second steak.
5
Place the tofu steaks in a baking dish lined with parchment paper.
6
In a small bowl, whisk together the teriyaki sauce, soy sauce, maple syrup, lime zest, lime juice, and grated ginger to create the marinade.
7
Pour most of the marinade over the tofu, reserving a small amount for serving. Use a spoon to gently spread the sauce and work it into the cuts.
8
Bake for 25-30 minutes, or until the edges are crispy and caramelized.
9
While the tofu is baking, prepare your garnishes by slicing the spring onion and red chili.
10
To serve, place cooked rice in a bowl and arrange sliced cucumber on the side. Place a baked tofu steak on top.
11
Drizzle with the reserved sauce, then garnish with sliced spring onions, red chili, and sesame seeds. Enjoy!

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Tips & Notes

Pro tips

Freeze firm tofu for 24 hours before using to remove excess moisture, which helps it crisp better and absorb the glaze more effectively.
Keep cuts shallow and even—about 1/4 inch apart and 3/4 through the block. This prevents the tofu from splitting while allowing maximum sauce penetration.
Line your baking sheet with parchment paper and lightly oil it to prevent sticking and promote browning on the bottom edges.
Brush the glaze onto the tofu halfway through baking, then again in the final 5 minutes, for layered caramelization and deeper flavor.

Substitutions

teriyaki sauce → equal parts soy sauce and mirin (traditional Japanese alternative)
lime → lemon juice (similar acidity and brightness)
maple syrup → honey or brown sugar (maintains sweetness and glaze consistency)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10–15 minutes to restore crispness.

Equipment

sharp knife (for hasselback cuts) · baking sheet · parchment paper

Common Questions

What is the hasselback technique and how do you apply it to tofu?

Hasselback involves making thin parallel cuts into the tofu block without slicing all the way through, allowing the teriyaki glaze to seep between the layers while keeping the tofu intact. Use a sharp knife and cut at even intervals about 1/4-inch apart.

Can you use silken or soft tofu instead of firm tofu?

No. Firm tofu is essential for this recipe because it holds its shape during baking and the slicing process. Silken or soft tofu will fall apart and won't achieve the crispy texture.

How do you know when the hasselback teriyaki tofu is done baking?

Bake until the edges are golden brown and slightly crispy, and the teriyaki glaze caramelizes on the surface. This typically takes 25–35 minutes at 400°F, depending on oven strength.

Can this dish be made ahead?

Yes. Prepare the hasselback cuts and store the tofu in the teriyaki marinade in the refrigerator for up to 2 days before baking. Reheat gently in the oven at 350°F for 10–15 minutes until warmed through.