Teriyaki Tofu Stir Fry (Printable Version)

Crispy tofu and fresh veggies tossed in a flavorful teriyaki sauce, perfect for quick healthy meals.

# 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 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-crisp.
04 - Whisk together soy sauce, maple syrup, rice vinegar, sesame oil, ginger, and garlic in a bowl.
05 - Return tofu to 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 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 Tips:

01 -
  • It's faster than ordering takeout, and the crispy tofu actually tastes better than most restaurant versions.
  • The homemade teriyaki sauce hits that perfect sweet-salty-tangy balance that makes you want to scrape the pan.
  • You get an entire meal—protein, vegetables, sauce—in one skillet without the usual cleanup nightmare.
02 -
  • Pressing your tofu properly is non-negotiable—wrap it in a clean kitchen towel and weight it with something heavy for at least 15 minutes, or buy pre-pressed tofu to save time without sacrificing crispiness.
  • Don't crowd the pan when crisping tofu; if pieces are touching, they steam instead of fry, and you'll end up disappointed with the texture.
  • The sauce thickens as it cools, so don't panic if it looks slightly looser than you expected when it's still hot—it'll set perfectly by the time you serve it.
03 -
  • If you have a few extra minutes, marinate your cornstarch-coated tofu in a tablespoon of soy sauce before cooking—it adds a subtle depth that makes people ask what your secret is.
  • Make a double batch of sauce and keep it in the fridge for a week; it becomes your emergency weeknight meal solution and tastes even better the next day.
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