Teriyaki Tofu Stir-Fry

Name: Teriyaki Tofu Stir-Fry
Prep time: 15 min
Cook time: 20 min
Yield: 4
Ingredients: 400 g Firm tofu; 2 cups Broccoli florets; 1 Bell pepper, sliced; 1 cup Snap peas; 4 tbsp Soy sauce; 2 tbsp Maple syrup; 1 tbsp Rice vinegar; 1 tbsp Cornstarch; 2 tsp each Garlic and ginger, minced; 2 tbsp Vegetable oil

Made with: tofu, mixed vegetables, teriyaki sauce

Crispy golden tofu and crunchy vegetables tossed in a glossy homemade teriyaki sauce. A fast, satisfying plant-based dinner packed with flavour.

This stir-fry turns tofu into something even sceptics enjoy: golden, lightly crisp cubes tossed in a glossy homemade teriyaki sauce with crunchy vegetables. The secret is treating the tofu properly so it firms up and takes on colour instead of turning mushy.

It comes together quickly once everything is prepped, making it perfect for a fast, satisfying plant-based dinner over rice or noodles.

Prep15 min

Cook20 min

Serves4

LevelMedium

Contains SoyVeganVegetarian

Ingredients

Firm tofu400 g
Broccoli florets2 cups
Bell pepper, sliced1
Snap peas1 cup
Soy sauce4 tbsp
Maple syrup2 tbsp
Rice vinegar1 tbsp
Cornstarch1 tbsp
Garlic and ginger, minced2 tsp each
Vegetable oil2 tbsp

Substitutions

tofu → tempeh or chicken
maple syrup → honey (not vegan) or brown sugar
soy sauce → tamari for gluten-free

Instructions

1Press the tofu for 15 minutes to remove excess water, then cut into cubes.
2Whisk the soy sauce, maple syrup, rice vinegar, and cornstarch with 3 tablespoons of water to make the teriyaki sauce.
3Heat 1 tablespoon of oil in a large non-stick pan or wok over high heat. Fry the tofu, turning occasionally, until golden and crisp on all sides, about 8 minutes. Remove and set aside.
4Add the remaining oil to the pan along with the garlic and ginger for 30 seconds.
5Add the broccoli, bell pepper, and snap peas and stir-fry over high heat for 4-5 minutes until tender-crisp.
6Return the tofu to the pan, pour over the teriyaki sauce, and toss for 1-2 minutes until the sauce thickens and coats everything.
7Serve immediately over rice or noodles, sprinkled with sesame seeds.

Cook's tips

Press the tofu for at least 15 minutes to remove water — drier tofu crisps far better.
Toss the tofu cubes in a little cornflour before frying for an extra-crisp exterior.
Get your pan properly hot and do not overcrowd it, so the tofu sears rather than steams.
Add the sauce at the end and let it bubble and thicken so it coats everything in a glossy glaze.
Prep all your vegetables before you start — stir-frying moves fast once the heat is on.

Frequently asked questions

Which tofu should I use?

Firm or extra-firm tofu holds its shape best for stir-frying. Avoid silken tofu, which is too delicate and will fall apart.

How do I make it gluten-free?

Use tamari or a certified gluten-free soy sauce in place of regular soy sauce, and check your other sauce ingredients are gluten-free.

Can I use different vegetables?

Yes — broccoli, peppers, mangetout, carrots, and baby corn all work well. Use whatever is fresh and add firmer vegetables first.

Want recipes like this from your own ingredients? Try Pantamo