Teriyaki Tofu Stir-Fry Broccoli (Printer-friendly)

Crispy tofu and fresh veggies in a savory teriyaki glaze for a quick, flavorful meal.

# What You'll Need:

→ Tofu

01 - 14 oz firm tofu, drained and pressed
02 - 2 tbsp cornstarch
03 - 2 tbsp 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 (use tamari for gluten-free)
09 - 2 tbsp maple syrup or honey
10 - 1 tbsp rice vinegar
11 - 1 tbsp sesame oil
12 - 1 tbsp fresh ginger, grated
13 - 2 garlic cloves, minced
14 - 1 tbsp cornstarch mixed with 2 tbsp cold water

→ Garnish

15 - 1 tbsp sesame seeds
16 - Fresh cilantro or green onion, chopped
17 - Lime wedges

# How To Make It:

01 - Cut tofu into 3/4-inch cubes. Toss with 2 tbsp cornstarch until evenly coated.
02 - Heat 2 tbsp 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-crisp.
04 - 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 1–2 minutes until the sauce thickens and evenly coats the tofu and vegetables.
07 - Remove from heat and garnish with sesame seeds, spring onions, and herbs if desired. Serve hot with steamed rice or noodles.

# Expert Advice:

01 -
  • The tofu gets genuinely crispy on the outside while staying tender inside, which changes everything about whether you'll actually enjoy eating it.
  • You can have dinner on the table in under 30 minutes without sacrificing depth of flavor or nutrition.
  • It's naturally vegan and gluten-free adaptable, so you're not cooking separate meals for different dietary needs.
02 -
  • Pressing the tofu isn't just helpful—it's the difference between tofu that tastes crispy and delicious versus tofu that tastes like you boiled it in sadness.
  • Don't add your sauce until the vegetables are already partially cooked, or they'll finish cooking in liquid and lose their crisp texture and color.
03 -
  • Make your cornstarch slurry just before you need it so it doesn't separate, and stir it constantly while you pour to avoid lumps in your sauce.
  • If your pan isn't large enough to fit everything without crowding, work in batches; crowded vegetables steam instead of fry and taste completely different.
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