Name: Crispy Tofu Teriyaki Stir-Fry
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Cuisine: Asian-inspired
Ingredients: 1 block (14 oz) extra-firm tofu, pressed and cubed; 2 tbsp cornstarch; 3 tbsp neutral cooking oil, divided; 2 cups broccoli florets; 1 red bell pepper, sliced; 1 cup snap peas; 1 large carrot, julienned; 3 green onions, sliced (reserve greens for garnish); 2 tbsp sesame seeds (optional); 1/4 cup soy sauce (or tamari for gluten-free); 2 tbsp maple syrup or brown sugar; 1 tbsp rice vinegar; 1 clove garlic, minced; 1 tsp fresh ginger, grated; 1 tsp sesame oil; 1 tsp cornstarch mixed with 2 tbsp water (slurry)

This Crispy Tofu Teriyaki Stir-Fry is a plant-based delight, combining golden-crispy tofu with a vibrant medley of sautéed vegetables tossed in a savory-sweet teriyaki sauce. Packed with nutrients and full of bold flavors, this dish is perfect for a quick, healthy dinner that satisfies both your taste buds and your nutrition goals.

Recipe Tips and Tricks:

Press the tofu well to remove excess moisture; this helps it crisp up beautifully when cooked.
Use a non-stick or well-seasoned skillet to prevent sticking.
Customize the veggies based on what’s in season for extra freshness.
Double the sauce recipe and save for future meals—it works well with noodles or as a marinade.
Garnish with sesame seeds and green onions for added crunch and visual appeal.

Why You’ll Love This Recipe:

This recipe is not just a meal; it’s an experience. The combination of crispy tofu and tender-crisp veggies creates a perfect balance of textures. The homemade teriyaki sauce is a game-changer—free of preservatives and customizable to suit your palate. Whether you’re new to plant-based eating or a seasoned pro, this dish is a delightful way to incorporate more wholesome ingredients into your diet. It’s quick to prepare, making it ideal for busy weeknights while still being special enough for a weekend treat.

Yield: 4 servings

Crispy Tofu Teriyaki Stir-Fry

A healthy, plant-based crispy tofu stir-fry with homemade teriyaki sauce and vibrant veggies, perfect for weeknight dinners.

Prep Time 15 minutes

Cook Time 20 minutes

Additional Time 10 minutes

Total Time 45 minutes

Ingredients

1 block (14 oz) extra-firm tofu, pressed and cubed
2 tbsp cornstarch
3 tbsp neutral cooking oil, divided
2 cups broccoli florets
1 red bell pepper, sliced
1 cup snap peas
1 large carrot, julienned
3 green onions, sliced (reserve greens for garnish)
2 tbsp sesame seeds (optional)

For the Teriyaki Sauce:

1/4 cup soy sauce (or tamari for gluten-free)
2 tbsp maple syrup or brown sugar
1 tbsp rice vinegar
1 clove garlic, minced
1 tsp fresh ginger, grated
1 tsp sesame oil
1 tsp cornstarch mixed with 2 tbsp water (slurry)

Instructions

Prepare the Tofu: Press the tofu for 10 minutes using a tofu press or by placing it between two plates with a weight on top. Cube it evenly. Toss tofu cubes with cornstarch to coat lightly. This ensures a crispy texture.
Cook the Tofu: Heat 2 tablespoons of oil in a skillet over medium-high heat. Add the tofu cubes and cook, flipping occasionally, until all sides are golden brown and crispy. Remove from skillet and set aside.
Sauté the Vegetables: In the same skillet, add the remaining oil. Stir-fry broccoli, bell peppers, snap peas, and carrots for 5-7 minutes until tender-crisp.
Make the Sauce: In a small bowl, whisk together all sauce ingredients except the cornstarch slurry. Once combined, stir in the slurry.
Combine Everything: Add the cooked tofu back to the skillet with the vegetables. Pour the teriyaki sauce over the top and stir to coat evenly. Let it cook for 2-3 minutes until the sauce thickens and everything is heated through.
Garnish and Serve: Sprinkle with sesame seeds and green onion greens. Serve hot over steamed rice or noodles.

Notes

Ensure the pan is hot before adding tofu to avoid sticking.
Adjust sweetness and saltiness of the sauce based on taste preferences.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 337Total Fat 20gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 17gCholesterol 0mgSodium 925mgCarbohydrates 27gFiber 7gSugar 12gProtein 17g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes:

Tofu: Use extra-firm tofu for the best results. Pressing it is essential to achieve that signature crispiness.
Vegetables: A mix of broccoli, bell peppers, snap peas, and carrots adds color, texture, and nutrition. Feel free to swap or add veggies based on preference.
Teriyaki Sauce: A homemade blend of soy sauce, ginger, garlic, maple syrup, and a touch of cornstarch for thickening.
Oil: Use neutral oils like avocado or vegetable oil for cooking tofu and vegetables.
Sesame Seeds: Optional, but they enhance the nutty flavor and add a nice crunch.

Variations and Substitutions:

Gluten-Free Option: Substitute tamari or coconut aminos for soy sauce.
Protein Alternatives: Replace tofu with tempeh or even chickpeas for a unique twist.
Vegetable Swaps: Try zucchini, mushrooms, or asparagus for seasonal variations.
Spice Level: Add chili flakes or sriracha to the sauce for some heat.
Low-Sodium: Use reduced-sodium soy sauce or balance with more lime juice and less salt.

Storage Options:

Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet for the best texture.
Freezing: The tofu can be frozen before or after cooking. Thaw and reheat for a quick meal. The vegetables may lose some texture, so freezing the complete stir-fry is not recommended.
Meal Prep: Cook tofu and chop vegetables ahead of time. Assemble and cook within minutes when ready to serve.