Teriyaki Tofu Stir-Fry (Printer-friendly)

Crispy tofu and fresh veggies tossed in a savory teriyaki glaze for a vibrant, quick, and healthy dish.

# 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 (about 10 oz)
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 or tamari for gluten-free
09 - 2 tablespoons maple syrup or honey
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

# Directions:

01 - Cut tofu into 3/4 inch cubes and 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 8-10 minutes, turning to brown all sides until crispy. Transfer to a plate
03 - In the same skillet, add broccoli florets, snap peas, and red bell pepper. Stir-fry for 3-4 minutes until tender but still crisp
04 - Whisk together soy sauce, maple syrup, rice vinegar, sesame oil, ginger, and garlic in a bowl
05 - Return tofu to the pan with vegetables. Pour in teriyaki sauce and bring to a simmer
06 - Stir in the cornstarch slurry and cook for 1-2 minutes until 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 -
  • Crispy tofu outsides with that tender interior most people think is impossible to achieve at home.
  • A homemade teriyaki sauce that tastes way better than anything bottled, and you control exactly how much sweetness goes in.
  • Four servings means leftovers that actually taste better the next day when those flavors have settled in.
02 -
  • Pressing your tofu is not optional—I learned this the hard way when my first batch came out soft and underwhelming; now I wrap it in a clean kitchen towel and let something heavy sit on it for at least 15 minutes.
  • Don't move the tofu around too much while it's cooking; the quiet moments when it sits undisturbed are when it actually browns and crisps instead of steaming.
03 -
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling them on; it wakes up their flavor so they're not just decoration.
  • If your sauce breaks or looks separated, whisk in a teaspoon of cornstarch slurry and cook for another 30 seconds to bring it back together and make it silky again.
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