Teriyaki Tofu with Broccoli (Printable Version)

Crispy tofu and fresh veggies tossed in a savory teriyaki glaze for a quick, healthy 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

# Directions:

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 to 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 to 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 to 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.

# Additional Tips::

01 -
  • The tofu gets genuinely crispy on the outside while staying tender inside, which honestly took me three tries to nail but now feels effortless.
  • Everything comes together in under thirty minutes, perfect for those nights when you're hungry but don't want to spend hours in the kitchen.
  • The homemade teriyaki sauce tastes so much better than bottled that you'll wonder why you ever bought the jarred version.
02 -
  • The cornstarch slurry is not optional if you want that glossy, restaurant-style sauce, and adding it too early before everything is simmering means it won't thicken properly.
  • Tofu texture depends entirely on how much you press it beforehand, and I learned this the hard way when I skipped this step and ended up with soggy, steamed tofu instead of crispy cubes.
03 -
  • Make your sauce while the vegetables are cooking so you're not fumbling with whisks when everything needs your attention, and this simple timing trick saves you from panic.
  • Toast your sesame seeds in a dry pan for just two minutes before garnishing, because this tiny extra step makes them taste exponentially more interesting.
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