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- Firm Tofu and Its Texture For this dish, I use 14 oz of firm tofu. Firm tofu holds its shape well during cooking. This gives a nice bite to each piece. Press the tofu to remove excess water. This step helps the tofu become crispy when you fry it. - Fresh Vegetables for Stir-Fry I love to use colorful veggies in this stir-fry. You need: - 1 red bell pepper, sliced - 1 green bell pepper, sliced - 1 cup broccoli florets - 1 cup sugar snap peas - 3 green onions, chopped (plus extra for garnish) Fresh vegetables add flavor and crunch. They also make the dish look great on the plate. - Essential Seasonings and Sauces The right seasonings make all the difference! You will need: - 2 tablespoons cornstarch (for crispy tofu) - 2 tablespoons vegetable oil (for frying) - 2 garlic cloves, minced - 1-inch piece fresh ginger, grated - ½ cup teriyaki sauce - Sesame seeds for garnish These ingredients add depth to the dish. The teriyaki sauce is sweet and salty. It ties all the flavors together. {{ingredient_image_2}} Start by draining and pressing the tofu. This removes excess water. Next, cut the tofu into bite-sized cubes. Place them in a large bowl. Sprinkle cornstarch over the tofu cubes. Toss gently until all pieces are coated. This coating helps the tofu become crispy when cooked. Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok. Use medium-high heat for the best results. Once the oil is hot, add the coated tofu. Don’t overcrowd the pan; this helps with even cooking. Fry the tofu for 8 to 10 minutes. Turn occasionally until all sides are golden brown and crispy. When done, transfer the tofu to a plate lined with paper towels. This will absorb any extra oil. Without cleaning the skillet, add the remaining tablespoon of oil. Introduce sliced red and green bell peppers, broccoli florets, and sugar snap peas. Stir-fry these veggies for 5 to 7 minutes. Toss them often to keep them tender-crisp and bright. Once the veggies are ready, add minced garlic and grated ginger. Stir-fry for 1 to 2 minutes. You will notice a wonderful aroma as the garlic and ginger cook. Lower the heat to medium. Carefully add the crispy tofu back into the skillet. Pour the teriyaki sauce over the tofu and veggies. Gently toss everything to coat well. This step ensures every bite is full of flavor. Cook for an additional 2 to 3 minutes. This allows the sauce to heat and thicken slightly. Once done, turn off the heat. You are now ready to enjoy a delicious teriyaki tofu stir-fry! Pressing Tofu: Why It Matters Pressing tofu is key for the best stir-fry. It removes excess water. This helps the tofu absorb flavor and become crispy. Use a tofu press or wrap it in a clean towel. Place something heavy on top for about 30 minutes. Achieving the Best Texture For a great texture, cut the pressed tofu into 1-inch cubes. This size helps it cook evenly. Coat the tofu in cornstarch before frying. This creates a crispy outer layer. Make sure each piece is covered well. Keeping Vegetables Vibrant and Crisp To keep your veggies bright, cut them into uniform pieces. This ensures they cook at the same rate. Stir-fry on high heat for quick cooking. Avoid overcooking; you want them tender-crisp. Managing Heat: Tips for Even Cooking Use a large skillet or wok for even cooking. Heat your oil until it shimmers. This means it's hot enough for a good sear. Don't overcrowd the pan; this can lower the heat. Cook in batches if needed. Quick Comparison of Options Store-bought teriyaki sauce is quick and easy. Look for one with no added sugars or preservatives. Homemade sauce gives you control over flavors. It's often fresher and can be tailored to your taste. How to Make Homemade Teriyaki Sauce To make teriyaki sauce at home, mix ½ cup soy sauce, ¼ cup mirin, and 2 tablespoons sugar in a pot. Heat until sugar dissolves, then add minced garlic and ginger. Simmer for a few minutes to blend flavors. This sauce is perfect for your stir-fry. Pro Tips Press Tofu Thoroughly: Ensure the tofu is well-pressed to remove excess moisture, which helps achieve that desired crispy texture when frying. Use High Heat: Cooking on medium-high heat allows for quicker cooking, which helps maintain the vegetables' vibrant colors and crunch. Add Sauce at the Right Time: Pour the teriyaki sauce towards the end of cooking to prevent burning and to allow it to coat the tofu and vegetables evenly. Customize Your Veggies: Feel free to swap or add your favorite vegetables like carrots or snap peas to make this stir-fry your own! {{image_4}} For those who want something different, you have options. If you eat meat, consider chicken or beef. They pair well with teriyaki sauce. Cut them into bite-sized pieces, just like the tofu. For plant-based choices, tempeh and seitan are great. Tempeh has a nutty flavor and works well. Seitan is chewy and absorbs flavors nicely. These swaps give you a tasty twist. You can change the veggies based on what's fresh. Seasonal vegetables keep your stir-fry exciting. Try carrots, zucchini, or snap peas. Each adds a unique crunch and taste. Fresh herbs can also enhance your dish. Basil or cilantro can add brightness. Just sprinkle them on before serving for a fresh touch. If you need gluten-free choices, there are easy swaps. Use tamari instead of soy sauce. Tamari is a gluten-free soy sauce that tastes great. Look for a gluten-free teriyaki sauce too. Many brands offer this option. Check the label to make sure it’s safe for your diet. These swaps keep the dish delicious and suitable for everyone. - Best Storage Practices: Let the stir-fry cool before storing. This helps keep the tofu firm. Place it in the fridge within two hours of cooking. - Container Recommendations: Use an airtight container. Glass or BPA-free plastic works best. This keeps the stir-fry fresh and tasty. - Methods for Keeping the Tofu Crispy: Use an oven or air fryer. Reheat at 350°F (175°C) for about 10 minutes. This makes the tofu crispy again. - Safe Reheating Options to Retain Flavor: Avoid the microwave if possible. It can make the tofu soggy. If you use it, heat on low power for a short time. Add a splash of water to keep it moist. To make teriyaki sauce, mix soy sauce, sake, and sugar in a bowl. Add minced garlic and ginger for flavor. Simmer the mix on low heat until it thickens. This easy sauce adds sweet and salty notes to your stir-fry. Yes, you can use frozen vegetables. They are convenient and save time. Just make sure to cook them a bit longer than fresh ones. This helps remove excess moisture and keeps the dish flavorful. - Rice - Quinoa - Noodles - Steamed veggies - Salad Serving these sides makes your meal balanced and tasty. Rice or quinoa soaks up the sauce well, adding more flavor. Leftover teriyaki tofu lasts about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. Reheat it gently to maintain its texture and flavor. In this blog post, I shared how to make a delicious teriyaki tofu stir-fry. We covered key ingredients like firm tofu, fresh veggies, and essential sauces. I detailed step-by-step instructions to prep, cook, and combine these elements for tasty results. I also included helpful tips for perfecting your dish and variations to suit your taste. Now you're ready to create a delightful meal. Embrace your inner cook and enjoy every bite!

Teriyaki Tofu Stir-Fry

A delicious and vibrant stir-fry featuring crispy tofu and fresh vegetables coated in teriyaki sauce.
Print Recipe Pin Recipe
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 unit green bell pepper, sliced into thin strips
  • 1 cup broccoli florets
  • 1 cup sugar snap peas
  • 3 unit green onions, chopped (plus extra for garnish)
  • 2 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 0.5 cup teriyaki sauce
  • 1 unit sesame seeds for garnish

Instructions
 

  • Begin by cutting the pressed tofu into bite-sized cubes. Place the cubes in a large bowl and sprinkle the cornstarch over them. Gently toss the tofu to ensure that each piece is evenly coated with cornstarch; this coating will create a crispy texture when cooked.
  • In a large non-stick skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat until shimmering. Carefully add the coated tofu cubes to the skillet, making sure not to overcrowd the pan. Fry the tofu for approximately 8-10 minutes, turning occasionally, until golden brown and crispy on all sides. Once cooked, remove the tofu from the skillet and transfer it to a plate lined with paper towels to absorb any excess oil.
  • Without wiping the skillet, add the remaining tablespoon of vegetable oil. Introduce the sliced red and green bell peppers, broccoli florets, and sugar snap peas to the skillet. Stir-fry the vegetables for about 5-7 minutes, tossing frequently, until they are tender-crisp and vibrant in color.
  • Add the minced garlic and grated ginger to the skillet with the vegetables. Continue to stir-fry for an additional 1-2 minutes, allowing the fragrant aroma to rise as the garlic and ginger infuse into the mixture.
  • Lower the heat to medium, then carefully return the crispy tofu to the pan. Pour the teriyaki sauce over the tofu and vegetables, gently tossing everything together to ensure an even coating. Cook for another 2-3 minutes, allowing the sauce to heat through and thicken slightly.
  • Once the sauce has reached your desired consistency, remove the skillet from the heat. Sprinkle the stir-fry with chopped green onions and sesame seeds for an added crunch and flavor.

Notes

Serve over steamed jasmine rice or quinoa, garnished with green onions and sesame seeds.
Keyword stir fry, teriyaki, tofu, vegetarian