Save to Pinterest There's something about the sizzle of tofu hitting hot oil that makes me feel like I'm cooking in a proper wok station, even though I'm just in my small kitchen with a regular skillet. One weeknight, I was craving something that tasted restaurant-quality but didn't require a grocery run to three different stores, so I grabbed what I had and built this teriyaki stir-fry around crispy tofu and whatever vegetables looked good. The result was so good that it became my go-to weeknight meal when I needed something fast, nourishing, and actually exciting to eat.
I made this for my roommate who'd been vegetarian for about three months and kept eating the same five meals on rotation. When she came home to the smell of ginger and sesame oil, something shifted—she actually asked for the recipe and has been making it ever since. That's when I realized this wasn't just a convenient dinner; it was the kind of dish that sticks with people because it proves that plant-based food doesn't have to be boring.
Ingredients
- Firm tofu, 400 g (14 oz), drained and pressed: Pressing matters more than you'd think—it removes moisture so the tofu actually gets crispy instead of steaming inside the cornstarch coating.
- Cornstarch, 2 tbsp (for tofu) plus 1 tbsp mixed with 2 tbsp cold water: The double use here is key: it coats the tofu for crispiness and thickens the sauce into something silky that clings to every piece.
- Vegetable oil, 2 tbsp: Medium-high heat oil is crucial; peanut oil also works beautifully and adds a subtle nuttiness.
- Broccoli, 1 medium head (about 300 g / 10 oz): Cut florets into similar sizes so they cook evenly, and don't be scared of letting them get a tiny bit charred at the edges.
- Snap peas, 150 g (5 oz), trimmed: These stay crisp if you don't overcook them, which is the whole point—they should have a little snap when you bite.
- Red bell pepper, 1, sliced: Sweet peppers balance the savory sauce and add a pop of color that makes the dish feel intentional, not rushed.
- Spring onions, 2, sliced: Save some for garnish; the fresh bite at the end brings everything together.
- Soy sauce, 60 ml (1/4 cup): Use tamari if you need gluten-free, and consider lower-sodium if you're watching salt intake.
- Maple syrup or honey, 2 tbsp: Maple syrup adds depth; honey works too but tastes slightly different—both are valid.
- Rice vinegar, 1 tbsp: This brightness keeps the sauce from becoming one-dimensional sweet.
- Sesame oil, 1 tbsp: The real deal here—it's pricey but a little goes far, and quality matters.
- Fresh ginger, 1 tbsp, grated: Fresh always beats powdered; grate it just before mixing so you get maximum punch.
- Garlic cloves, 2, minced: Mince them fine so they distribute evenly and don't end up in big harsh chunks.
- Sesame seeds and cilantro for garnish: These are optional but recommended—they add texture and herbaceous freshness that feels like the finishing touch at a real restaurant.
Instructions
- Prep your tofu the right way:
- Cut the drained tofu into roughly 2 cm (3/4 inch) cubes—uniform pieces cook evenly and look intentional on the plate. Toss them gently with the cornstarch until every surface is lightly coated, which happens faster if you do it in a bowl with a few good shakes rather than trying to coat pieces individually.
- Get the tofu golden and crispy:
- Heat oil in your skillet over medium-high heat until it shimmers, then add tofu cubes without crowding the pan—they should sizzle immediately when they hit the oil. Resist the urge to fuss with them; let each side develop a golden-brown crust for 2–3 minutes before turning, which takes about 8–10 minutes total for all sides.
- Build your vegetable base:
- Once tofu is golden, transfer it to a clean plate and add broccoli florets, snap peas, and bell pepper slices to the same skillet without rinsing it—all those browned bits add flavor. Stir-fry for just 3–4 minutes; the goal is tender-crisp vegetables where broccoli has a tiny bit of char but snap peas still have their crunch.
- Mix the teriyaki sauce:
- While vegetables are cooking, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, ginger, and garlic in a small bowl—the flavors meld slightly even in a few minutes, which is better than using raw garlic straight from the pan. Keep the cornstarch slurry separate in another small cup so it stays dissolved and ready.
- Bring it all together:
- Return the tofu to the pan with the vegetables, pour in the teriyaki sauce, and let everything come to a gentle simmer together. Stir the cornstarch slurry one more time to make sure it's smooth, then pour it in while stirring constantly—it thickens the sauce in about 1–2 minutes and coats everything in a glossy glaze.
- Finish with style:
- Remove from heat, taste for salt, and adjust if needed since soy sauce levels vary by brand. Sprinkle with sesame seeds, fresh spring onions, and cilantro if using, then serve immediately over steamed rice or noodles.
Save to Pinterest My partner came home one night to find me standing at the stove tasting the sauce with a wooden spoon, adjusting it bit by bit—ginger here, a splash of vinegar there—like I was conducting something. When they tasted it, they just nodded and said, "This is the one," and that's exactly what this recipe became: the one we make when we want something delicious and don't want to think too hard about it.
Why This Works as a Weeknight Staple
The beauty of this stir-fry is that nothing requires special technique or timing obsession. Tofu gets coated and fried while you chop vegetables, vegetables hit the pan for a quick toss, sauce comes together in a bowl, and everything converges into one cohesive dish in under 30 minutes total. There's a momentum to it that feels satisfying—the kind of cooking where you're present and engaged but not stressed, and the result tastes like you tried without it feeling like you struggled.
Flexibility That Actually Matters
I've made this with broccoli, with bok choy, with cauliflower, with green beans, with whatever was fresh or on sale that week. The sauce is forgiving enough to carry whatever vegetables you choose, and the crispy tofu is substantial enough that you don't need a lot of extras to feel satisfied. The real trick is cutting everything roughly the same size so it cooks evenly, and respecting the quick cooking time so vegetables stay interesting instead of turning into mush.
Serving and Storage Wisdom
This tastes best served immediately while the sauce is glossy and the tofu is still warm, over jasmine rice or soba noodles depending on what you're craving. Leftovers keep in an airtight container for up to 3 days, though the tofu softens slightly—still tasty but different from the original crispiness, which is why I often meal-prep the components separately and combine them fresh.
- Pro move: Cook extra tofu on Sunday and store it separately so you can reheat and crisp it up when you're making this mid-week.
- Sauce saves time: Mix the teriyaki sauce in advance and store it in the fridge; it actually tastes better after a day when the flavors marry.
- Rice hack: Cook rice earlier in the day so all you need to do is reheat it while the stir-fry comes together.
Save to Pinterest This teriyaki tofu stir-fry became my answer to the weeknight question: something delicious that doesn't demand much except showing up and paying attention for half an hour. It's the kind of meal that feels generous and intentional without requiring you to be a skilled cook, which might be the best kind of recipe to have in regular rotation.
Questions & Answers
- → How can I make the tofu crispy?
Press the tofu to remove excess moisture, toss with cornstarch, then fry in hot oil until all sides are golden and crisp.
- → Can I substitute the vegetables used?
Yes, feel free to replace broccoli and snap peas with seasonal vegetables like asparagus, green beans, or bell peppers.
- → What is the best way to thicken the sauce?
Mix cornstarch with cold water to create a slurry, then add it to the simmering sauce to achieve a glossy, thickened coating.
- → Is this dish suitable for a gluten-free diet?
Use tamari instead of regular soy sauce to keep the dish gluten-free without compromising flavor.
- → What are good side options to serve with this dish?
Steamed jasmine rice or soba noodles complement the flavors and textures perfectly, rounding out the meal.
- → Can I marinate the tofu ahead of time?
Marinating tofu in soy sauce for about 10 minutes before cooking enhances its flavor and tenderness.