Teriyaki Tofu Stir-fry
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.
Servings: 3 servings
Calories: 265kcal
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
Helpful tips
- 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.
Nutrition
Calories: 265kcal | Carbohydrates: 39g | Protein: 16g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 1.347mg | Potassium: 460mg | Fiber: 5g | Sugar: 22g | Vitamin A: 5.017IU | Vitamin C: 108mg | Calcium: 220mg | Iron: 3mg
