This teriyaki tofu stir-fry features crispy tofu and veggies coated in a flavorful homemade sauce. A quick midweek dinner that is simple to prepare and ready in 30 minutes.
This teriyaki tofu stir-fry checks all the boxes for a good stir-fry! It is quick to make, simple, yet incredibly satisfying and delicious. What’s not to love?!
It is especially great served on a bed of rice or noodle dishes like my yakisoba. I also love serving it with homemade congee, especially in colder months.
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💚Why you will love this recipe
- A simple and fuss-free clean-out-the-fridge meal
- Quick to make - ready in 30 minutes
- Saucy, umami, and jam-packed with flavors
- Highly customizable - feel free to swap out the veggies or even tofu for other plant-based protein like tempeh or seitan
🧄What you will need
📃Ingredients notes and substitutions
- Tofu - Use extra-firm or firm tofu that has been pressed beforehand, either using a tofu press or by weighing it down with a heavy object, for at least 30 minutes. For more detailed instructions, check out this post on how to press tofu.
- Vegetables - Feel free to use any veggies you have in your pantry. I love using bell peppers, carrots, and broccoli, but others that work include baby corn, bean sprouts, edamame, asparagus, and mushrooms.
- Mirin - A type of Japanese cooking rice wine commonly used to make teriyaki sauce. Adds a subtle sweetness and tanginess to the sauce. Feel free to replace it with an equal amount of water.
- Soy sauce - Using a low-sodium soy sauce is recommended to keep the recipe low in salt.
🔪How to make
Add tofu cubes, cornstarch, and salt in a container. Place the lid on and toss until tofu cubes are well coated.
Heat some oil in a non-stick pan, then add coated tofu cubes. Pan-fry for 2-3 minutes on each side or until most sides are golden. Remove from pan and set aside.
While cooking tofu, combine all ingredients needed to make the teriyaki sauce. Set aside.
In the same pan, add onion and saute for 3-4 minutes until translucent.
Add bell pepper and carrot. Cook for 2 minutes.
Add broccoli along with the teriyaki sauce. Cook until the sauce thickens and is glossy.
Add cooked tofu to the pan, sauteing until everything is well incorporated.
Remove from heat and serve teriyaki tofu stir-fry on a bed of rice.
✅Helpful tips
- A quicker and simpler version - To save time chopping veggies, use a stir-fry vegetable pack from the grocery. Additionally, using a store-bought teriyaki sauce helps to simplify this recipe further.
- Use a large pan to cook tofu - It is best to cook tofu in a single layer without overlapping to yield crispy tofu.
- Adjusting to taste - Right after cooking, give the stir-fry a taste, adding more soy sauce for saltiness, sugar for sweetness, etc.
- Make it spicy - Add a generous pinch of chili flakes to your stir-fry. Alternatively, you can top it with some sriracha right before serving.
- Storing leftover - Leftover teriyaki tofu stir-fry can be refrigerated in an airtight container for 3-4 days. Reheat it in the microwave, or saute leftovers in a pan, adding a splash of water if the mixture is too dry.
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🍣Serving suggestions
The best way to serve teriyaki tofu is on a bed of rice, be it brown, Jasmine, or basmati rice. Other cooked grains like quinoa and buckwheat will also work.
For side dishes, this stir-fry pairs well with sushi (like my avocado maki or cucumber maki), wakame salad, Japanese tofu salad, or yasai itame.
🍽️More tofu recipes
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📖 Recipe
Teriyaki Tofu Stir-fry
Ingredients
For tofu
- 1 block extra firm tofu or firm tofu, drained and pressed (about 450g/16oz)
- 1 tablespoon cornstarch
- ½ teaspoon salt
For teriyaki sauce
- 3 cloves garlic minced
- 2 teaspoons minced ginger
- ¼ cup mirin can be substituted with water
- ¼ cup water
- ¼ cup low sodium soy sauce
- 3 tablespoons sugar
- 2 teaspoons cornstarch
For stir-fry
- ½ medium yellow onion sliced
- 1 red bell pepper deseeded and julienned
- 1 medium carrot julienned
- 2 cups broccoli florets
Instructions
- Cut tofu into bite-sized cubes.
- Add tofu cubes, cornstarch, and salt in a container. Place the lid on and toss until tofu cubes are well coated.
- Heat some oil in a non-stick pan, then add coated tofu cubes. Arrange them in a single layer without overlapping.
- Pan-fry untouched for 2-3 minutes before flipping them over to the other side. Repeat until most sides of the tofu are golden.
- While tofu is cooking, combine all ingredients needed to make the teriyaki sauce. Set aside.
- In the same pan, add onion and saute for 3-4 minutes until translucent.
- Add bell pepper and carrot. Cook for 2 minutes.
- Add broccoli along with the teriyaki sauce. Cook until the sauce thickens and is glossy.
- Add cooked tofu to the pan and toss until everything is well incorporated. Give it a taste, adding more seasonings if needed.
- Remove from heat and serve teriyaki tofu stir-fry on a bed of rice.
Notes
- A quicker and simpler version - To save time chopping veggies, use a stir-fry vegetable pack from the grocery store. Additionally, using store-bought teriyaki sauce helps to simplify this recipe further.
- Use a large pan to cook tofu - It is best to cook tofu in a single layer without overlapping to yield crispy tofu.
- Adjusting to taste - Right after cooking, give the stir-fry a taste, adding more soy sauce for saltiness, sugar for sweetness, etc.
- Make it spicy - Add a generous pinch of chili flakes to your stir-fry. Alternatively, you can top it with some sriracha right before serving.
- Storing leftover - Leftover teriyaki tofu stir-fry can be refrigerated in an airtight container for 3-4 days. Reheat it in the microwave, or saute leftovers in a pan, adding a splash of water if the mixture is too dry.
Save this recipe!
Email yourself a link to this page and come back later.
Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
Jim Mee Sha says
A delicious weeknight dinner that is on my weekly meal rotation!