Teriyaki Tofu Stir-Fry Broccoli (Printable)

Crispy tofu and fresh veggies tossed in a flavorful teriyaki glaze for a vibrant plant-based dish.

# What You Need:

→ Tofu

01 - 14 oz firm tofu, drained and pressed
02 - 2 tablespoons cornstarch
03 - 2 tablespoons vegetable oil

→ Vegetables

04 - 1 medium head broccoli, cut into florets (about 10 oz)
05 - 5 oz snap peas, trimmed
06 - 1 red bell pepper, sliced
07 - 2 spring onions, sliced

→ Teriyaki Sauce

08 - 1/4 cup soy sauce or tamari for gluten-free
09 - 2 tablespoons maple syrup or honey
10 - 1 tablespoon rice vinegar
11 - 1 tablespoon sesame oil
12 - 1 tablespoon fresh ginger, grated
13 - 2 garlic cloves, minced
14 - 1 tablespoon cornstarch mixed with 2 tablespoons cold water

→ Garnish

15 - 1 tablespoon sesame seeds
16 - Fresh cilantro or green onion, chopped
17 - Lime wedges

# Directions:

01 - Cut tofu into 3/4 inch cubes. Toss with 2 tablespoons cornstarch until evenly coated.
02 - Heat 2 tablespoons vegetable oil in a large nonstick skillet or wok over medium-high heat. Add tofu cubes and fry for 8-10 minutes, turning to brown all sides until crispy. Transfer tofu to a plate.
03 - In the same skillet, add broccoli florets, snap peas, and red bell pepper. Stir-fry for 3-4 minutes until just tender but still crisp.
04 - While vegetables cook, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, ginger, and garlic in a bowl.
05 - Return the tofu to the pan with the vegetables. Pour in the teriyaki sauce and bring to a simmer.
06 - Stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens and evenly coats the tofu and vegetables.
07 - Remove from heat, garnish with sesame seeds, spring onions, and herbs if desired. Serve hot with steamed rice or noodles.

# Expert Advice:

01 -
  • The tofu gets crispy on the outside while staying tender inside, which honestly took me three tries to figure out.
  • Everything cooks in about 30 minutes, so it's perfect for those nights when you're hungry but don't want to spend forever in the kitchen.
  • The homemade teriyaki sauce tastes nothing like the bottled stuff—it's savory, slightly sweet, and actually makes you want seconds.
02 -
  • Pressing the tofu really does make a difference—I skipped it once thinking it wouldn't matter, and ended up with soggy, oil-logged cubes that never crisped up properly.
  • The cornstarch slurry should be added at the very end because if you let it simmer too long, the sauce breaks down and separates instead of staying glossy and thick.
03 -
  • Have everything prepped and ready to go before you turn on the heat—stir-fries move fast, and you won't have time to be cutting vegetables once the pan is hot.
  • If your tofu isn't crispy enough after frying, it means either the oil wasn't hot enough to begin with or you moved the pieces around too much; resist the urge to stir constantly and let each side get golden.
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