Vegan Teriyaki Tofu Stir-Fry (Print Version)

Crisp tofu, broccoli, and peppers glazed with teriyaki sauce for a flavorful, easy plant-based meal.

# What You’ll Need:

→ Tofu and Vegetables

01 - 14 oz extra-firm tofu, pressed and cubed
02 - 1 head broccoli, cut into florets (approximately 10.5 oz)
03 - 1 red bell pepper, sliced
04 - 1 yellow bell pepper, sliced
05 - 1 medium red onion, sliced
06 - 2 tablespoons vegetable oil
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

→ Teriyaki Sauce

09 - 1/4 cup low-sodium soy sauce or tamari
10 - 2 tablespoons maple syrup
11 - 1 tablespoon rice vinegar
12 - 1 tablespoon sesame oil
13 - 2 cloves garlic, minced
14 - 1 tablespoon fresh ginger, grated
15 - 1 tablespoon cornstarch
16 - 1/4 cup water

→ Garnishes

17 - 2 tablespoons sesame seeds
18 - 2 green onions, sliced
19 - Steamed jasmine rice or brown rice for serving

# Step-by-Step:

01 - Preheat oven to 425°F and line a large sheet pan with parchment paper.
02 - Arrange cubed tofu, broccoli florets, bell peppers, and red onion on the prepared sheet pan. Drizzle with vegetable oil, sprinkle with salt and black pepper, and toss to coat evenly.
03 - Bake for 20 minutes, tossing halfway through, until vegetables are tender and tofu achieves a golden exterior.
04 - In a small saucepan, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, garlic, ginger, cornstarch, and water. Bring to a simmer over medium heat, whisking continuously until thickened, approximately 2-3 minutes. Remove from heat.
05 - Pour teriyaki sauce over tofu and vegetables on the pan. Toss gently to coat evenly. Return to oven for an additional 5 minutes.
06 - Remove from oven, sprinkle with sesame seeds and green onions. Serve immediately over steamed rice if desired.

# Expert Tips:

01 -
  • Everything cooks on one pan, which means your kitchen stays relatively sane and cleanup feels more like a suggestion than a punishment.
  • The teriyaki sauce actually tastes homemade because it is, with real ginger and garlic doing the heavy lifting instead of a bottled version.
  • Crispy tofu and caramelized vegetables happen simultaneously without any fussy timing or babysitting.
02 -
  • Pressing your tofu isn't a suggestion—without it, you'll end up with soft tofu that steams rather than crisps, and the sauce won't stick the way you want it to.
  • Don't skip the halfway toss during the initial roasting; uneven browning is the difference between crispy and mediocre.
  • The cornstarch in the sauce matters tremendously; it's what keeps the teriyaki coating the food instead of sliding to the bottom of the pan.
03 -
  • Don't crowd your sheet pan; if vegetables overlap, they'll steam instead of roast, and you'll lose that caramelization magic that makes this dish work.
  • Taste your teriyaki sauce before pouring it over the pan—if it needs salt or sweetness, adjust it then rather than hoping it'll balance once it hits everything else.
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