Teriyaki Tofu Stir-Fry Broccoli

My wok sat gathering dust until a friend mentioned she'd gone vegetarian, and suddenly I was scrambling to prove that plant-based cooking could be just as satisfying as anything else. That night, I threw together crispy tofu and bright vegetables with a glossy teriyaki sauce, and watching her eyes light up as she took that first bite made me realize this wasn't a compromise dinner—it was genuinely delicious. Now it's the first thing I make when someone says they want something quick but still feels special.

I made this for my roommate on a random Tuesday after she'd had a rough day at work, and she ate the whole pan in about ten minutes, then asked for the recipe before she'd even finished chewing. That's when I knew this stir-fry had crossed from weeknight dinner into something people actually crave.

Ingredients

• Firm tofu, 400 g: The key is pressing it well—I learned this the messy way by wrapping it in a clean kitchen towel and letting it sit under a heavy cast iron skillet for about 15 minutes.
• Cornstarch, 4 tbsp total: Two tablespoons coat the tofu for that golden, crispy exterior, and another tablespoon mixed with water thickens the sauce into something glossy and clinging.
• Vegetable oil, 2 tbsp: High heat oil is essential here—I use avocado oil because it handles the temperature without smoking up my kitchen.
• Broccoli florets, 300 g: Cut them roughly the same size so they finish cooking at the same time, which keeps them crisp instead of mushy.
• Snap peas, 150 g: These stay tender-crisp with barely any cooking, so add them toward the end if you want that satisfying crunch.
• Red bell pepper, 1 sliced: The sweetness balances the savory sauce, and the bright color makes the whole dish look more appetizing.
• Spring onions, 2 sliced: I always save half of these for garnish after cooking—it keeps that fresh, sharp onion flavor alive.
• Soy sauce, 60 ml: Use tamari if you need gluten-free; the flavor is nearly identical and nobody will notice the swap.
• Maple syrup or honey, 2 tbsp: This adds the sweetness that makes teriyaki sauce unmistakable, and maple feels more intentional than granulated sugar.
• Rice vinegar, 1 tbsp: It's milder than regular vinegar and won't overshadow the other flavors—this matters more than you'd think.
• Sesame oil, 1 tbsp: A small amount goes a long way; too much and it tastes medicinal, too little and you lose that toasted nutty note.
• Fresh ginger, 1 tbsp grated: Grate it fresh right before making the sauce—bottled ginger just doesn't have the same brightness.
• Garlic, 2 cloves minced: Fresh garlic is non-negotiable here; garlic powder turns the sauce flat and one-dimensional.
• Sesame seeds and cilantro for garnish: These finish the dish with texture and freshness, making it feel restaurant-quality on a weeknight budget.

Instructions

Make crepes, pancakes, tortillas, and omelets evenly with quick heating and precise temperature control.

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Press and cube your tofu:

Wrap the drained tofu in a clean kitchen towel and weight it down for about 15 minutes to remove excess moisture. Once it's pressed, cut it into roughly 2 cm cubes so they cook evenly and develop that satisfying crispy exterior.

Coat and crisp the tofu:

Toss the tofu cubes with cornstarch until they're completely coated, then heat your oil until it shimmers over medium-high heat. Fry the tofu for 8 to 10 minutes, turning every couple of minutes so all sides get golden and crispy before transferring to a plate.

Start the vegetables:

In the same hot skillet, add your broccoli, snap peas, and bell pepper, stirring constantly for about 3 to 4 minutes until they're just barely tender but still have that satisfying crunch. Don't overcook them here—they'll continue cooking slightly when you add the sauce.

Make your sauce:

While the vegetables cook, whisk together the soy sauce, maple syrup, rice vinegar, sesame oil, ginger, and garlic in a small bowl. Stir it really well so the maple syrup dissolves evenly and the flavors marry together.

Bring it all together:

Return the crispy tofu to the pan with the vegetables, pour in your sauce, and let it come to a gentle simmer. The whole pan should smell incredible at this point—that's when you know you're on the right track.

Thicken and finish:

Give the cornstarch slurry a quick stir to make sure it's mixed, then add it to the pan and cook for just 1 to 2 minutes, stirring gently until the sauce coats everything in a glossy, thick layer. You'll see the color deepen and the sauce cling to the tofu and vegetables.

Garnish and serve:

Remove from heat, scatter over those sesame seeds and fresh herbs you saved, and serve immediately over jasmine rice or noodles. This dish doesn't hold its crispness for long, so timing matters.

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My partner asked me to make this three times in one week after trying it, and that's when I realized it wasn't just convenient—it was the kind of food that makes you feel nourished and satisfied without any heaviness afterward. There's something about that combination of crispy, tender, and glossy all in one bite that just works.

Why This Works as a Weeknight Dinner

The beauty of a stir-fry is that everything comes together in about the time it takes rice to cook, which means you're eating within 30 minutes of deciding what's for dinner. Once you get comfortable with the steps, you can make this on autopilot—the knife work becomes meditative and the cooking practically runs itself.

Playing With Vegetables and Substitutions

I've made this with whatever vegetables I had on hand—bok choy, mushrooms, carrots, even leftover roasted cauliflower—and it works every single time because the sauce carries the flavor. The only vegetables I avoid are the super watery ones like zucchini, which release moisture and dilute the sauce if you're not careful.

Making It Your Own

Once you master the basic technique, this becomes a canvas for experimentation instead of just a recipe to follow. I've added sriracha for heat, swapped the maple syrup for brown sugar, even thrown in cashews for texture—and every version has been genuinely good.

• If you want extra depth, marinate the tofu cubes in 2 tablespoons of soy sauce for 10 minutes before you coat them with cornstarch.
• For gluten-free, use tamari instead of regular soy sauce and double-check all your other ingredients for hidden wheat.
• Serve this over jasmine rice, soba noodles, or even cauliflower rice if you're keeping it lighter, and it'll taste equally delicious.

Stir sauces, sauté vegetables, and serve meals gently while adding a charming touch to everyday cooking.

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This is the kind of meal that proves plant-based cooking doesn't require sacrificing anything—not flavor, not texture, not satisfaction. Make it once and you'll understand why it's become my go-to dinner for almost every occasion.

Recipe FAQs

→ How do I make the tofu crispy?

Coat the tofu cubes evenly with cornstarch before frying in hot vegetable oil. Fry until golden on all sides for a crispy texture.

→ Can I substitute the vegetables used?

Yes, you can replace broccoli and snap peas with other seasonal vegetables like asparagus, bell peppers, or green beans.

→ What sauce ingredients give the dish its flavor?

The savory teriyaki sauce blends soy sauce, maple syrup, rice vinegar, sesame oil, fresh ginger, and garlic for a balanced sweet and umami taste.

→ Is this dish suitable for gluten-free diets?

Using tamari instead of regular soy sauce ensures the dish remains gluten-free.

→ What can I serve this dish with?

It pairs wonderfully with steamed jasmine rice, soba noodles, or your favorite grain to complete the meal.

→ How long does preparation and cooking take?

Preparation takes about 15 minutes, with an additional 15 minutes for cooking, totaling roughly 30 minutes.