Teriyaki Tofu with Broccoli (Print Version)

A vibrant mix of tofu, broccoli, and snap peas cooked in a savory teriyaki glaze for a quick dinner.

# Components:

→ 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
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
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 firm 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.

# Expert Advice:

01 -
  • The tofu gets genuinely crispy and golden—not mushy or bland like so many plant-based dishes.
  • Everything cooks in one pan start to finish, which means less cleanup and more time to actually enjoy your meal.
  • The homemade teriyaki sauce tastes restaurant-quality but comes together while your vegetables cook.
  • It's naturally vegan and gluten-free friendly, so you can serve it to anyone without apologies.
02 -
  • Pressing your tofu isn't just a nice-to-have step; it's the difference between a dish that disappoints and one that impresses everyone at your table, so give it the full 10 minutes or more.
  • Don't crowd the pan when you're crisping the tofu—let each piece have its own space so the heat can do its work instead of steaming them in their own moisture.
  • Add your cornstarch slurry at the very end and only cook it for a minute or two; over-thicken and you'll end up with gloopy sauce instead of something silky and elegant.
03 -
  • If you have time, marinate your pressed tofu cubes in 2 tablespoons of soy sauce for 10 to 15 minutes before coating with cornstarch—it deepens the flavor without making them soggy.
  • A well-seasoned wok or nonstick skillet is your best friend here; if your pan isn't heating evenly, your tofu won't crisp up properly no matter how hard you try.
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