Teriyaki Tofu with Broccoli (Printable)

A vibrant mix of crispy tofu, broccoli, and snap peas in a savory teriyaki glaze for a quick, nutritious 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, approximately 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 and 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 fresh herbs if desired. Serve hot with steamed rice or noodles.

# Expert Suggestions:

01 -
  • Crispy golden tofu that actually tastes like something, not a forgotten sponge on your plate.
  • The whole thing comes together in 30 minutes, which means weeknight dinners stop feeling like a chore.
  • Your kitchen will smell incredible while it cooks, the kind of aroma that makes people ask what you're making before they even walk in the door.
02 -
  • Pressing your tofu is non-negotiable if you want crispy edges—I learned this the hard way by skipping it and getting tofu that was tender but not crispy, which is a completely different dish.
  • Don't add your vegetables until your tofu is already crisped, because if you stir-fry everything together, the tofu steams instead of crisping and the whole thing falls flat.
  • The cornstarch slurry is what transforms a good sauce into one that actually clings to the food instead of running off—skip it and you'll have delicious liquid at the bottom of your bowl instead of a proper glaze.
03 -
  • Marinate your cubed tofu in soy sauce for 10 minutes before coating it with cornstarch if you want deeper flavor, though honestly the crispiness from proper cooking matters more than the marinating step.
  • This dish tastes even better the next day because the flavors meld together overnight, so feel free to make extra with zero guilt about leftovers.
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