Teriyaki Tofu Stir-Fry Broccoli (Printable)

Crispy tofu and fresh vegetables tossed in a flavorful teriyaki sauce for a quick, healthy meal.

# What You'll 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
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
09 - 2 tablespoons maple syrup
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

# Method:

01 - Cut the 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 to 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 to 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 to 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 crispy tofu exterior shatters under your fork while the sauce clings to every vegetable in the best way.
  • It's genuinely faster than ordering takeout, and honestly tastes better than most places nearby.
  • You can swap vegetables based on what's in your fridge without throwing off the whole balance.
02 -
  • Don't skip pressing the tofu—I learned this the hard way when I tried a shortcut and ended up with steamed disappointment instead of crispy cubes.
  • The sauce thickens more as it cools, so if it looks slightly thin when you finish cooking, it'll be perfect by the time you sit down to eat.
03 -
  • Marinating the tofu cubes in a splash of soy sauce for ten minutes before coating and cooking deepens the flavor without adding much time.
  • Make the sauce while vegetables cook so everything finishes at the same moment—timing is the only real skill this recipe requires.
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