Spread the love

Teriyaki Tofu Stir Fry – Plant-Based Recipes for Dinner

Alright, let me confess right off the bat—this Teriyaki Tofu Stir Fry is one of those recipes I get *way* too excited about. The moment that sticky, glossy teriyaki sauce hits the crispy golden tofu? Oh, it’s like a flavor party in your mouth! Plus, it’s quick enough for weeknights and colorful enough to brighten up even the gloomiest day. If you’ve ever felt intimidated by tofu, stick with me here—I’ll show you how to get that perfect crispy texture every time. Trust me, this is plant-based comfort food that even meat-eaters will ask for seconds. Ready to dive into this saucy, sweet, and savory stir fry adventure?

Quick Facts

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

For the Main Dish:

14 oz extra-firm tofu, pressed and cubed
2 tbsp vegetable oil (or avocado oil)
1 medium red bell pepper, sliced
1 cup snap peas
1 cup broccoli florets
2 cloves garlic, minced
1 tsp fresh ginger, grated
2 green onions, chopped (for garnish)
Optional: sesame seeds for garnish

For the Sauce:

¼ cup soy sauce (or tamari for gluten-free)
2 tbsp maple syrup or agave nectar
1 tbsp rice vinegar
1 tbsp water
1 tsp cornstarch
1 tsp toasted sesame oil

How I Make It

Step 1:

Start by pressing your tofu really well—this is key for that firm, crispy texture. Once pressed, cut it into 1-inch cubes. Heat 1 tablespoon of vegetable oil over medium-high heat in a large skillet or wok, then add the tofu cubes. Let them cook undisturbed for about 4-5 minutes until the bottoms turn golden brown and crispy, then flip and repeat. Patience here is your friend!

Step 2:

While the tofu browns, mix up your teriyaki sauce: whisk soy sauce, maple syrup, rice vinegar, water, cornstarch, and sesame oil together in a small bowl. The cornstarch will thicken the sauce perfectly once heated.

Step 3:

Remove the tofu from the skillet and set aside. Add the remaining tablespoon of oil, then toss in minced garlic and grated ginger. Sauté for about 30 seconds until fragrant—your kitchen will smell amazing!

Step 4:

Add your broccoli, snap peas, and bell pepper. Stir-fry for 4-5 minutes until the vegetables are crisp-tender and still vibrant. Don’t overcook—you want that satisfying crunch.

Step 5:

Return the tofu to the pan and pour the sauce over everything. Stir gently and cook for 2-3 minutes until the sauce thickens and coats every bit beautifully.

Step 6:

Finish with chopped green onions and a sprinkle of sesame seeds if you like. Serve immediately over steamed rice or noodles and enjoy that perfect sweet-savory contrast with every bite!

Variations & Tips

Swap tofu for tempeh or seitan if you want a different texture.
Add sliced mushrooms or baby corn for extra veggies.
Use coconut aminos for a soy-free version.
To press tofu quickly, wrap it in paper towels and stack a heavy pan on top for at least 15 minutes.
For an extra kick, sprinkle some crushed red pepper flakes or drizzle sriracha.

How I Like to Serve It

This stir fry shines when paired with a steaming bowl of jasmine rice or chewy soba noodles. On chilly evenings, I love wrapping it up in warm lettuce leaves for a fresh take. It’s also great for quick lunches—just pack the tofu and veggies with some rice in your favorite container for a flavorful midday boost.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove or microwave, adding a splash of water to keep things saucy.

Closing: This Teriyaki Tofu Stir Fry always hits the spot with its glossy sauce and crispy tofu, making it my go-to for a quick, satisfying plant-based dinner.