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- 14 oz firm tofu, drained and pressed - 2 tablespoons cornstarch - 2 tablespoons vegetable oil - 1 red bell pepper, sliced into thin strips - 1 cup broccoli florets, cut into bite-sized pieces - 1 cup snap peas, trimmed - 1 carrot, julienned - 3 green onions, chopped - 3 cloves garlic, minced - 1 tablespoon ginger, freshly grated - 1/4 cup low-sodium soy sauce - 2 tablespoons maple syrup - 1 tablespoon rice vinegar - 1 teaspoon sesame oil - Sesame seeds for garnish You will need firm tofu for this dish. It holds its shape well and gives the stir fry a nice bite. Make sure you drain and press it to remove extra moisture. This step helps the tofu get crispy later. You will also need cornstarch. It coats the tofu, giving it a crunchy texture when cooked. Vegetable oil is vital for frying. It has a high smoke point, perfect for stir-frying. Gather fresh vegetables for color and nutrition. I love using red bell pepper, broccoli, snap peas, and carrots. They stay crunchy and bright when cooked. For flavor, garlic and ginger add a lovely kick. Soy sauce brings saltiness, while maple syrup adds sweetness. Rice vinegar gives the dish a slight tang. Finally, sesame oil adds rich depth. Don’t forget sesame seeds for garnish; they make the dish look fancy! {{ingredient_image_2}} - First, cut the pressed tofu into cubes. Aim for small, even pieces. This helps them cook well. - Next, place the tofu cubes in a bowl. Sprinkle in the cornstarch and toss gently. Make sure all sides are coated. This step makes the tofu crispy when cooked. - Now, heat the vegetable oil in a large skillet over medium-high heat. Wait until the oil gets hot but not smoking. - Carefully add the tofu cubes to the skillet. Let them cook for about 5-7 minutes. Turn them occasionally until they are golden and crispy. Once done, move the tofu to a plate and set aside. - In the same skillet, add the sliced red bell pepper, broccoli florets, snap peas, and julienned carrot. Stir-fry these veggies for about 4-5 minutes. They should stay bright and crisp. - Now, add the minced garlic and freshly grated ginger to the mix. Stir them in and cook for 1-2 more minutes. This will make your kitchen smell amazing! - In a small bowl, whisk together the low-sodium soy sauce, maple syrup, rice vinegar, and sesame oil. Mix well to combine. - Pour this sauce over the veggies in the skillet. Then, return the crispy tofu to the skillet. Gently toss everything together. Make sure each piece gets coated in the sauce. Let it cook for another 2 minutes until everything is heated through. - Finally, stir in the chopped green onions for a fresh crunch and bright color. Tofu can be soft and bland if not cooked right. Cut your tofu into even cubes. This helps each piece cook the same way. Uniform cuts ensure a crispy texture. After cutting, coat the tofu with cornstarch. This layer makes the tofu crunchy. Heat oil in your skillet. Wait until it’s hot, but not smoking. Add the tofu gently. Let it sit for a few minutes. This helps it brown evenly. Turn the cubes only when they form a nice crust. Want more flavor? Think about adding spices. Garlic powder or chili flakes can spice things up. You can also use different sauces. Try hoisin or sriracha for a twist. Sweetness and tanginess matter too. If you like it sweeter, add more maple syrup. To make it tangy, use extra rice vinegar. Taste your sauce as you go. Adjust it until it’s just right for you. How you serve your stir fry matters. Serve it over fluffy jasmine rice or quinoa. This makes a great base for your dish. It also adds nutrition. For a beautiful finish, sprinkle sesame seeds on top. This adds a nice crunch and looks great. You can also add fresh herbs, like cilantro, for color. Enjoy your colorful plate! Pro Tips Press Tofu Properly: Make sure to press the tofu well to remove excess moisture. This helps achieve a better texture and allows it to absorb the flavors more effectively. Use High Heat: Stir-frying requires high heat to quickly cook the ingredients while retaining their crispness. Make sure your skillet or wok is hot before adding the tofu and vegetables. Customize Your Veggies: Feel free to mix and match your favorite vegetables in this stir fry, such as bell peppers, zucchini, or bok choy, to suit your taste. Garnish for Extra Flavor: Don’t skip the sesame seeds and green onions at the end. They add a delightful crunch and fresh flavor that elevates the dish. {{image_4}} You can switch out tofu for tempeh or seitan. Tempeh has a nutty taste and firm texture. It absorbs flavors well, just like tofu. Seitan is chewy and has a meat-like texture, great for extra protein. Both options work well in this stir fry. Feel free to mix in other veggies. Try bell peppers, carrots, or zucchini. You can also use mushrooms for an earthy flavor. Spinach or kale adds color and nutrition. Use what you have on hand! You can create your own sauce for fun. Add peanut butter for creaminess. Hoisin sauce gives a sweet twist. For heat, include chili paste or sriracha. Try adding lime juice for a zesty kick. Each change brings a new taste! Store leftover stir fry in an airtight container. It stays fresh for up to three days. Make sure to cool it down first before sealing. This helps prevent moisture build-up, which can make the tofu soggy. Reheat the stir fry on the stove for the best texture. Use a skillet over medium heat. Stir it gently until warm, about 5 minutes. You can add a splash of water or soy sauce to keep it moist. Avoid microwaving if you want to keep that crispiness. Yes, you can freeze Teriyaki Tofu Stir Fry. Place it in a freezer-safe container. It lasts up to three months. When ready to eat, thaw it in the fridge overnight. Reheat it on the stove to restore its texture. Yes, Teriyaki Tofu Stir Fry is vegan. The main ingredients are plant-based. Tofu is made from soybeans. All other components, like vegetables and sauces, are also vegan-friendly. To make this dish gluten-free, use gluten-free soy sauce. Look for tamari as a great option. Ensure the cornstarch and other ingredients are labeled gluten-free. This way, you can enjoy the stir fry without worry. Absolutely! You can add many vegetables. Try bell peppers, zucchini, or mushrooms. Just cut them into bite-sized pieces. This will keep the cooking time similar. More veggies will add different flavors and colors. Serve this stir fry over steamed rice or quinoa. Both options are great for soaking up the sauce. You can also pair it with noodles for a different twist. Garnish with sesame seeds for extra flavor and crunch! This blog post explored making a delicious Teriyaki Tofu Stir Fry. You learned about the key ingredients, from firm tofu to fresh veggies. I shared step-by-step instructions to achieve crispiness and rich flavors. You also received tips for variations, storage, and reheating. In closing, this dish is simple and adaptable. Enjoy experimenting with flavors and make it your own!

Teriyaki Tofu Stir Fry

A delicious and healthy stir fry featuring crispy tofu and vibrant vegetables in a savory teriyaki sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 300 kcal

Ingredients
  

  • 14 oz firm tofu, drained and pressed
  • 2 tablespoons cornstarch
  • 2 tablespoons vegetable oil
  • 1 unit red bell pepper, sliced into thin strips
  • 1 cup broccoli florets, cut into bite-sized pieces
  • 1 cup snap peas, trimmed
  • 1 unit carrot, julienned
  • 3 cloves garlic, minced finely
  • 1 tablespoon ginger, freshly grated
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons maple syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • to taste unit sesame seeds for garnish

Instructions
 

  • Start by cutting the pressed tofu into bite-sized cubes, ensuring they are roughly uniform for even cooking.
  • In a mixing bowl, gently toss the tofu cubes with cornstarch until they are evenly coated.
  • Heat the vegetable oil in a large skillet or wok over medium-high heat.
  • Carefully add the tofu cubes to the skillet and allow them to cook undisturbed for about 5-7 minutes, turning occasionally until golden brown and crispy on all sides. Once cooked, transfer the tofu to a plate and set aside.
  • In the same skillet, add the sliced red bell pepper, broccoli florets, snap peas, and julienned carrot. Stir-fry the vegetables for about 4-5 minutes, or until they are bright and still crisp.
  • Next, add the minced garlic and freshly grated ginger, stirring them into the vegetables. Cook for an additional 1-2 minutes until fragrant.
  • In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, and sesame oil until well combined. Pour this sauce over the sautéed vegetables in the skillet.
  • Return the crispy tofu to the skillet and gently toss all ingredients together to ensure each piece is well coated in the sauce. Allow everything to cook together for another 2 minutes until heated through.
  • Finally, remove from heat and stir in the chopped green onions.

Notes

Serve over steamed jasmine rice or quinoa and garnish with sesame seeds for added flavor.
Keyword stir-fry, teriyaki, tofu, vegetarian