Vegan Teriyaki Tofu Stir-Fry (Printable)

Crisp tofu with broccoli and peppers baked in a flavorful teriyaki glaze for an easy plant-based meal.

# What You Need:

→ Tofu and Vegetables

01 - 14 oz extra-firm tofu, pressed and cubed
02 - 1 head broccoli, cut into florets
03 - 1 red bell pepper, sliced
04 - 1 yellow bell pepper, sliced
05 - 1 medium red onion, sliced
06 - 2 tablespoons vegetable oil
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

→ Teriyaki Sauce

09 - 1/4 cup low-sodium soy sauce or tamari
10 - 2 tablespoons maple syrup
11 - 1 tablespoon rice vinegar
12 - 1 tablespoon sesame oil
13 - 2 cloves garlic, minced
14 - 1 tablespoon fresh ginger, grated
15 - 1 tablespoon cornstarch
16 - 1/4 cup water

→ Optional Garnishes

17 - 2 tablespoons sesame seeds
18 - 2 green onions, sliced
19 - Steamed jasmine rice or brown rice for serving

# How-To:

01 - Preheat oven to 425°F and line a large sheet pan with parchment paper.
02 - Arrange cubed tofu, broccoli florets, sliced bell peppers, and red onion on the prepared sheet pan. Drizzle with vegetable oil, sprinkle with salt and black pepper, then toss to coat evenly.
03 - Bake for 20 minutes, stirring halfway through, until vegetables are tender and tofu develops a golden exterior.
04 - While baking, combine soy sauce, maple syrup, rice vinegar, sesame oil, minced garlic, grated ginger, cornstarch, and water in a small saucepan. Whisk over medium heat continuously until thickened, approximately 2 to 3 minutes. Remove from heat.
05 - Pour prepared teriyaki sauce over tofu and vegetables on the sheet pan. Gently toss to ensure even coating.
06 - Return sheet pan to oven for an additional 5 minutes.
07 - Remove from oven and garnish with sesame seeds and sliced green onions. Serve hot over steamed rice if desired.

# Expert Advice:

01 -
  • Everything cooks on one pan, which means less time scrubbing and more time enjoying the fact that you just made restaurant-quality dinner at home.
  • The tofu gets genuinely crispy and absorbs the teriyaki sauce like it was made for this exact moment, no rubbery sadness involved.
  • You can prep this in fifteen minutes flat, making it perfect for those nights when you're hungry, tired, and tired of takeout menus.
02 -
  • Press your tofu properly, and I mean actually press it for at least ten minutes with weight on top, or it'll absorb water instead of crisping up and everything falls apart.
  • Don't skip the halfway toss during the first bake because tofu crisps inconsistently, and you want golden on all sides, not burnt bottom and pale top.
  • The cornstarch in the sauce is essential, not optional, because without it you'll have delicious liquid that slides right off the vegetables instead of clinging to them.
03 -
  • If your teriyaki sauce is too thin after simmering, make a quick slurry of another teaspoon of cornstarch mixed with a tablespoon of water and whisk it in while the pan's still warm.
  • Tamari swaps directly for soy sauce if you're feeding gluten-sensitive people, and honestly it tastes slightly better to me, richer and less salty.
  • Don't arrange vegetables too densely on the pan or they'll steam instead of roast, so spread them out and accept that you might need a second pan if you're doubling this.
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