Teriyaki Tofu Stir-Fry Broccoli (Printable)

Crispy tofu, broccoli, and snap peas tossed in a flavorful teriyaki sauce for a vibrant 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 (approximately 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 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. 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 tofu to a plate.
03 - In the same skillet, add broccoli florets, snap peas, and red bell pepper. Stir-fry for 3-4 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 1-2 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 Tips:

01 -
  • The tofu gets genuinely crispy on the outside while staying tender inside, which honestly shocked me the first time it worked.
  • Everything cooks in one pan, so cleanup is almost non-existent and you can have dinner on the table faster than ordering takeout.
  • It's naturally vegan and gluten-free friendly, which means you're not sacrificing flavor or nutrition for dietary preferences.
02 -
  • If you don't press your tofu, it will release moisture as it cooks and steam instead of crisp, and you'll wonder why your stir-fry tastes soggy—trust me on this one.
  • The cornstarch slurry needs to be stirred right before you add it because it settles, and if you just pour the separation liquid on top, your sauce won't thicken properly.
03 -
  • If you have time, marinating your tofu cubes in a couple tablespoons of soy sauce for 10 minutes before coating with cornstarch adds an extra layer of umami that honestly elevates the whole dish.
  • Keep your pan and oil hot enough that you hear a proper sizzle when the tofu hits the pan—that sound means you're about to get golden, crispy results instead of pale, sad tofu.
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