Better Than Takeout Teriyaki Tofu Rice Casserole
Craving takeout? Make this Better Than Takeout Teriyaki Tofu Rice Casserole at home! After making this many times, I’ve perfected the crispy tofu and rich teriyaki sauce. The trick I discovered is using cornstarch to thicken the sauce. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Try this Buffalo Chicken Pasta – One Pot! and Pair with these Cozy Rhubarb Bars with Cream Cheese.
Why This Better Than Takeout Teriyaki Tofu Rice Casserole Is Pure Comfort
- Crispy tofu in a rich teriyaki sauce
- Tender rice cooked to perfection
- Easy one-pot cleanup
- Better than takeout taste at home
What You'll Need for Better Than Takeout Teriyaki Tofu Rice Casserole
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Extra firm tofu
- Jasmine rice
- Teriyaki sauce
- Soy sauce
- Cornstarch
- Green onions
- Garlic
- Ginger
- Sesame oil
- Red pepper flakes
- Optional: Sesame seeds
- Optional: Chopped cilantro
📝 Ingredient Notes
- Tofu: Press tofu before using to remove excess water.
- Teriyaki sauce: Use store-bought or homemade.
🛒 Tools & Equipment I Recommend
- Tofu Press — Removes excess water for crispy tofu → See on Amazon
- Non-stick Skillet — Even cooking and easy cleanup → See on Amazon
How to Make Better Than Takeout Teriyaki Tofu Rice Casserole
- Press tofu: Wrap tofu in a clean kitchen towel or paper towels. Place a heavy object on top and let it sit for 15-30 minutes to remove excess water.
- Cook rice: Cook jasmine rice according to package instructions.
- Prepare tofu: Cut tofu into cubes. In a bowl, mix cornstarch with 2 tbsp water. Toss tofu in cornstarch mixture.
- Cook tofu: Heat sesame oil in a large skillet over medium heat. Add tofu and cook until crispy, about 5-7 minutes. Remove tofu from skillet and set aside.
- Make teriyaki sauce: In the same skillet, add garlic, ginger, and red pepper flakes. Cook for 1 minute. Add teriyaki sauce, soy sauce, and the remaining cornstarch mixture. Stir until sauce thickens.
- Assemble casserole: In a casserole dish, combine cooked rice, cooked tofu, and teriyaki sauce. Mix well. Top with green onions.
- Bake: Preheat oven to 375°F (190°C). Bake casserole for 20-25 minutes, until heated through and bubbly.
- Serve: Serve hot, topped with optional toppings if desired.
Cook's Tips for Perfect Better Than Takeout Teriyaki Tofu Rice Casserole
- Common mistake and fix: Don't skip pressing the tofu. It's crucial for getting crispy tofu.
- : For a spicier casserole, add more red pepper flakes or serve with hot sauce.
- : To make this dish gluten-free, use gluten-free teriyaki sauce and tamari instead of soy sauce.
- : For a lighter dish, use less rice and more vegetables.
Storing & Reheating Better Than Takeout Teriyaki Tofu Rice Casserole
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: This dish can be made ahead and reheated. Assemble the casserole, but don't bake. Store in the fridge for up to 2 days. Bake as directed when ready to serve.
Freezing Better Than Takeout Teriyaki Tofu Rice Casserole
Freeze individual portions for up to 2 months. Thaw in the fridge overnight before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes, until heated through. Microwave: Reheat in the microwave for 2-3 minutes, until heated through. Stir halfway through.
Recipe Notes
- Chef tip: Pressing the tofu is key to getting crispy tofu. Don't skip this step.
- Best substitution: Use firm or extra firm tofu for this recipe. Silken tofu won't work.
- Make-ahead: This dish can be made ahead and reheated. Assemble the casserole, but don't bake. Store in the fridge for up to 2 days. Bake as directed when ready to serve.
- Scaling: This recipe serves 4. To serve more, double the ingredients and use a larger casserole dish.
- Troubleshooting: If the sauce isn't thickening, add more cornstarch mixed with water. If the tofu isn't crispy, cook it longer or try pressing it more thoroughly.
Want to level up this recipe?
Casserole Dish — Perfect for baking and serving this one-pot meal → Check price on Amazon
Better Than Takeout Teriyaki Tofu Rice Casserole
Ingredients
Main Ingredients
- Extra firm tofu
- Jasmine rice
- Teriyaki sauce
- Soy sauce
- Cornstarch
- Green onions
Seasonings
- Garlic
- Ginger
- Sesame oil
- Red pepper flakes
Optional Toppings
- Sesame seeds
- Chopped cilantro
Instructions
- Press tofu: Wrap tofu in a clean kitchen towel or paper towels. Place a heavy object on top and let it sit for 15-30 minutes to remove excess water.
- Cook rice: Cook jasmine rice according to package instructions.
- Prepare tofu: Cut tofu into cubes. In a bowl, mix cornstarch with 2 tbsp water. Toss tofu in cornstarch mixture.
- Cook tofu: Heat sesame oil in a large skillet over medium heat. Add tofu and cook until crispy, about 5-7 minutes. Remove tofu from skillet and set aside.
- Make teriyaki sauce: In the same skillet, add garlic, ginger, and red pepper flakes. Cook for 1 minute. Add teriyaki sauce, soy sauce, and the remaining cornstarch mixture. Stir until sauce thickens.
- Assemble casserole: In a casserole dish, combine cooked rice, cooked tofu, and teriyaki sauce. Mix well. Top with green onions.
- Bake: Preheat oven to 375°F (190°C). Bake casserole for 20-25 minutes, until heated through and bubbly.
- Serve: Serve hot, topped with optional toppings if desired.
Notes
- Chef tip: Pressing the tofu is key to getting crispy tofu. Don't skip this step.
- Best substitution: Use firm or extra firm tofu for this recipe. Silken tofu won't work.
- Make-ahead: This dish can be made ahead and reheated. Assemble the casserole, but don't bake. Store in the fridge for up to 2 days. Bake as directed when ready to serve.
- Scaling: This recipe serves 4. To serve more, double the ingredients and use a larger casserole dish.
- Troubleshooting: If the sauce isn't thickening, add more cornstarch mixed with water. If the tofu isn't crispy, cook it longer or try pressing it more thoroughly.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze individual portions for up to 2 months. Thaw in the fridge overnight before reheating.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes, until heated through.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, until heated through. Stir halfway through.
- Make ahead: This dish can be made ahead and reheated. Assemble the casserole, but don't bake. Store in the fridge for up to 2 days. Bake as directed when ready to serve.
Nutrition Per Serving
- Calories: 450
- Protein: 20g
- Fat: 15g
- Carbs: 55g
- Fiber: 3g
- Sugar: 10g
- Sodium: 1800mg
- Cholesterol: 0mg
- Sat. Fat: 2.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Better Than Takeout Teriyaki Tofu Rice Casserole FAQs
Yes, you can make this dish ahead. Assemble the casserole, but don't bake. Store in the fridge for up to 2 days. Bake as directed when ready to serve.
The casserole may have been overcooked or not enough liquid was used. Make sure to use enough teriyaki sauce and don't overcook the casserole.
Yes, you can freeze individual portions of this casserole for up to 2 months. Thaw in the fridge overnight before reheating.
While you can cook the tofu in the air fryer, the casserole itself is best baked in the oven to ensure even heating and bubbling of the sauce.
Yes, this homemade Teriyaki Tofu Rice Casserole is better than takeout! It's fresher, healthier, and you can customize it to your liking.
A Warm Final Note
I can’t wait for you to try Better Than Takeout Teriyaki Tofu Rice Casserole and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
