For a vibrant plant-based meal that comes together in 20 minutes, try this Teriyaki Tofu Stir-Fry. Crispy tofu cubes seared to golden perfection pair with crisp-tender broccoli and sweet bell peppers, all coated in a homemade teriyaki glaze. This recipe has become my go-to for weeknights—healthy, filling, and endlessly adaptable.

Ingredients

• 14 oz extra-firm tofu, pressed and cubed

• 2 tablespoons cornstarch

• Salt and pepper

• 2 tablespoons vegetable oil, divided

• 2 cups broccoli florets

• 1 red bell pepper, sliced

• 1 small carrot, julienned

• 2 green onions, sliced

Teriyaki Sauce

• ¼ cup low-sodium soy sauce

• 2 tablespoons maple syrup or honey

• 1 tablespoon rice vinegar

• 1 teaspoon sesame oil

• 1 teaspoon cornstarch mixed with 1 tbsp water

Preparation Steps

1. Prepare the tofu.

   • Toss cubes with cornstarch, salt, and pepper.

   • Heat 1 tbsp oil in a nonstick skillet over medium-high.

   • Cook tofu in batches until golden and crisp (3–4 minutes per side). Remove and set aside.

2. Stir-fry the veggies.

   • Add remaining oil; sauté broccoli, bell pepper, and carrot for 4–5 minutes until bright and tender-crisp.

3. Make the sauce.

   • Whisk soy sauce, syrup, vinegar, and sesame oil. Pour into pan; bring to a simmer.

   • Stir in cornstarch slurry; cook until thickened (1 minute).

4. Combine & finish.

   • Return tofu to skillet; toss to coat. Stir in green onions.

5. Serve.

   • Plate over steamed rice or noodles. Sprinkle with sesame seeds if desired.

Pro Tips

• Extra crunch: Add water chestnuts or snap peas.

• Spice it up: Stir in Sriracha to the sauce.

• Meal-prep: Store tofu and veggies separately to keep crisp; reheat and toss in sauce before serving.

This stir-fry delivers sweet-savory depth and satisfying textures—proof that vegan dinners can be both comforting and exciting.