Teriyaki Tofu Stir-Fry (Print out)

Crispy tofu, broccoli, and snap peas in a savory teriyaki glaze, perfect for a quick and flavorful 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 (about 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 or 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

# How to Make It:

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 Advice:

01 -
  • Crispy tofu that actually tastes good: The cornstarch coating trick transforms tofu into something with real texture, not that sad rubbery thing some people remember.
  • Homemade sauce beats takeout: This teriyaki tastes fresher and less cloying than the bottled versions, and you control the sweetness.
  • Ready in 30 minutes: Genuinely quick enough for a Tuesday night without feeling like you're rushing or compromising on flavor.
02 -
  • Pressing tofu is not optional: I learned this the hard way when my first batch steamed instead of crisped—wrapping it in a clean kitchen towel and letting it sit under a heavy plate for even 10 minutes makes a massive difference.
  • Don't add sauce too early: The vegetables need their own moment to develop flavor and texture; adding sauce while they're still cooking makes them soggy instead of crisp-tender.
  • The cornstarch slurry must be cold water: Warm water gets lumpy; cold water mixed in just before adding keeps it smooth and silky.
03 -
  • Temperature control matters: Medium-high heat is hot enough to crisp tofu without burning the outside before the inside warms, and hot enough for the vegetables to develop color.
  • Taste as you go: The sauce can vary depending on your soy sauce brand and sweetener choice, so taste before plating and adjust ginger, vinegar, or maple syrup to your preference.
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