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- 14 oz firm tofu, pressed and diced - 1 red bell pepper, sliced - 1 cup broccoli florets - 1 carrot, julienned - 3 green onions, chopped - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 2 tablespoons vegetable oil - 2 tablespoons cornstarch - ¼ cup homemade teriyaki sauce - Sesame seeds for garnish - Cooked rice or quinoa for serving - For tofu, you can use tempeh or seitan. Both give a nice texture. - Swap veggies to your liking. Try snap peas or zucchini for a change. - Use gluten-free soy sauce to make the teriyaki sauce gluten-free. This keeps the flavor but makes it safe for gluten-sensitive folks. {{ingredient_image_1}} Start by making your teriyaki sauce. In a bowl, combine the following: - ¼ cup soy sauce - 2 tablespoons brown sugar - 1 tablespoon rice vinegar - 1 teaspoon sesame oil - 1 teaspoon cornstarch Whisk these ingredients together until smooth. This sauce will add great flavor. Set it aside for later. Next, we need to prepare the tofu. Press the tofu for about 15 minutes. This removes extra moisture. Once pressed, cut the tofu into bite-sized cubes. Now, coat the diced tofu with 2 tablespoons of cornstarch in a bowl. Toss gently until each piece is covered. This step helps the tofu get crispy when cooked. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the coated tofu cubes. Cook for about 5-7 minutes. Turn the tofu occasionally until it looks golden and crispy. When done, remove the tofu and set it aside. In the same skillet, add another tablespoon of oil. Now, toss in the sliced red bell pepper, broccoli florets, and julienned carrot. Sauté these vegetables for about 4-5 minutes. You want them tender but still bright and crunchy. Next, add the minced garlic and grated ginger. Cook for an additional minute until you smell that delicious aroma. Return the crispy tofu to the skillet. Pour the teriyaki sauce over the mixture. Toss everything together to coat well. Cook for another 2-3 minutes until the sauce thickens slightly. Finally, stir in the chopped green onions. Give it one last toss before you take it off the heat. Serve your stir fry hot over cooked rice or quinoa. Don’t forget to sprinkle sesame seeds on top for a nice finish! Tofu can be soft and soggy if you don’t press it. Pressing is key. It removes extra water. This helps the tofu get crispy when cooked. Press the tofu for about 15 minutes. Use a clean towel and a heavy object. Once pressed, cut it into bite-sized cubes. For even cooking, coat the tofu in cornstarch. Toss the cubes well until they are covered. This coating makes a crunchy crust. Cook the tofu in a hot pan. Use medium-high heat and don’t overcrowd the pan. Cook until golden brown, about 5-7 minutes. To boost the flavor, you can add extra seasonings. Try a splash of soy sauce or a hint of chili flakes. These can add depth and heat to your dish. Timing is also crucial. Add garlic and ginger after the veggies are soft. This way, they release their flavor without burning. Cook them for just one minute. This brings out the best taste without losing the fresh notes. For a beautiful plate, use deep bowls. Arrange the colorful veggies and crispy tofu nicely. Garnish with green onions and sesame seeds. This adds a nice pop of color and crunch. Serve your stir fry over rice or quinoa. Both options soak up the sauce well. Quinoa adds a nutty flavor, while rice is classic. Enjoy your meal hot for the best taste and texture! Pro Tips Press your tofu well: Ensure you press the tofu for at least 15 minutes to remove excess moisture. This step helps achieve a firmer texture and better crispiness when cooked. Coat evenly with cornstarch: Toss the diced tofu in cornstarch until evenly coated. This creates a crispy outer layer that enhances the overall texture of the dish. Don’t overcrowd the pan: When frying the tofu, make sure not to overcrowd the skillet. Cook in batches if necessary to allow for even cooking and crispiness. Customize your veggies: Feel free to substitute or add any seasonal vegetables you have on hand. Snap peas, bok choy, or zucchini would work wonderfully in this stir fry. {{image_2}} You can switch the tofu for tempeh or seitan. Both have unique flavors and textures. Tempeh is made from fermented soybeans. It adds a nutty taste and is packed with protein. Seitan is made from wheat gluten. It has a chewy texture that many find similar to meat. If you prefer meat, chicken or shrimp work well too. Chicken adds a mild flavor that absorbs the sauce. Shrimp cooks quickly, bringing a sweet taste to your stir fry. Both protein options can make your meal more filling. Feel free to swap in seasonal vegetables. For spring, use snap peas or asparagus. In summer, add zucchini or bell peppers. Fall brings great options like Brussels sprouts. Winter vegetables, like carrots and kale, also shine in this dish. You can also use frozen vegetables. They are quick and easy. Just make sure to thaw them before cooking. They may lose some crunch, but they still taste great. Want more heat? Try adding chili paste or sriracha for spicy teriyaki sauce. You can adjust the spice level to suit your taste. This gives your dish an exciting kick. If you’re short on time, store-bought teriyaki sauce is an option. Just be sure to check the label for added sugars. Some brands have lower sodium options, too. You can still enjoy a tasty meal without all the fuss. To store your Teriyaki Tofu Stir Fry, let it cool first. Place it in an airtight container. This helps keep the flavors fresh. Your leftovers will stay good in the fridge for 3 to 4 days. If you want to keep it longer, consider freezing. When reheating, I recommend using a skillet. Heat it over medium heat. Add a splash of water or oil to help with steam. This keeps the tofu crispy. Avoid using a microwave because it can make the tofu soggy. Stir frequently until heated through. You can freeze this stir fry for up to 3 months. Place it in a freezer-safe container. When you are ready to eat, thaw it overnight in the fridge. For quick thawing, use the microwave on defrost mode. After thawing, reheat in a skillet for the best texture. Enjoy your tasty meal again! Yes, Teriyaki Tofu Stir Fry is vegan. The main ingredients are plant-based. - Tofu: This is a great source of protein. - Vegetables: Red bell pepper, broccoli, carrot, and green onions add color and nutrients. - Teriyaki sauce: Made with soy sauce, brown sugar, rice vinegar, sesame oil, and cornstarch. This dish is healthy and full of flavor! Yes, you can make this dish gluten-free. The key is to use gluten-free soy sauce. - Look for tamari: This is a popular gluten-free soy sauce. - Check labels: Some brands offer gluten-free options. By swapping the soy sauce, you can enjoy this dish without gluten. Making homemade teriyaki sauce is simple and quick. Here’s how: 1. Combine ¼ cup soy sauce (or tamari) in a bowl. 2. Add 2 tablespoons brown sugar. 3. Mix in 1 tablespoon rice vinegar. 4. Stir in 1 teaspoon sesame oil. 5. Finally, add 1 teaspoon cornstarch. Whisk until smooth. This sauce adds a tasty sweet and salty flavor to your stir fry! In this post, we covered how to make a delicious teriyaki tofu stir fry. You learned about the main ingredients, optional additions, and easy substitutions. I guided you through step-by-step instructions for preparing the sauce, tofu, and vegetables. I shared tips for the best results and discussed variations to suit your taste. Finally, we talked about storing and reheating your dish. This stir fry is not only tasty but also adaptable. Enjoy experimenting with flavors and ingredients in your cooking journey!

Teriyaki Tofu Stir Fry

A delicious stir fry featuring crispy tofu and vibrant vegetables in a homemade teriyaki sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 300 kcal

Ingredients
  

  • 14 oz firm tofu, pressed and diced
  • 2 tablespoons cornstarch
  • 2 tablespoons vegetable oil
  • 1 unit red bell pepper, sliced
  • 1 cup broccoli florets
  • 1 unit carrot, julienned
  • 3 unit green onions, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • ¼ cup homemade teriyaki sauce
  • to taste unit sesame seeds for garnish
  • to serve unit cooked rice or quinoa

Instructions
 

  • Start by preparing your homemade teriyaki sauce by combining ¼ cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and 1 teaspoon cornstarch in a bowl. Whisk until smooth and set aside.
  • Press the tofu for about 15 minutes to remove excess moisture. Once done, cut it into bite-sized cubes.
  • In a bowl, toss the diced tofu with cornstarch until evenly coated. This will help achieve a crispy texture once cooked.
  • Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the tofu cubes and cook until golden and crispy, about 5-7 minutes, turning occasionally. Remove the tofu from the skillet and set aside.
  • In the same skillet, add the remaining tablespoon of oil. Add the sliced red bell pepper, broccoli florets, and carrot. Sauté for about 4-5 minutes until the vegetables are tender but still vibrant.
  • Add the minced garlic and grated ginger to the skillet and cook for an additional minute until fragrant.
  • Return the crispy tofu to the skillet and pour the teriyaki sauce over everything. Toss the mixture to coat evenly and cook for another 2-3 minutes until the sauce thickens slightly.
  • Stir in the chopped green onions and give it one final toss before removing from heat.
  • Serve hot over a bed of cooked rice or quinoa, and sprinkle with sesame seeds for garnish.

Notes

Serve the stir fry in deep plates or bowls, garnished with additional green onions and sesame seeds.
Keyword stir fry, teriyaki, tofu, vegetarian