Vegan Teriyaki Tofu Stir-Fry

There's something almost magical about watching tofu transform in the oven—golden, slightly crispy at the edges, ready to soak up every bit of flavor you throw at it. I discovered this sheet pan method on a Tuesday night when I was too tired to babysit a stove, hovering over a wok with a spatula. Instead, I tossed everything on a pan, set the oven, and walked away. Twenty minutes later, the kitchen smelled like a bustling Asian restaurant, and dinner was ready without the usual chaos. This vegan teriyaki has become my go-to when I want something that tastes effortlessly impressive but doesn't demand much of me.

I made this for my sister during a particularly hectic spring when she'd just gone plant-based, and honestly, I was nervous about impressing her without falling back on old habits. When she asked for seconds and wanted the recipe texted to her immediately, I realized something had clicked. That's when I knew this wasn't just dinner—it was proof that vegan cooking could be genuinely exciting, no apologies needed.

Ingredients

• Extra-firm tofu (400 g): The foundation of everything here; pressing it well makes all the difference between soggy and sublime, so don't skip that step.
• Broccoli florets (1 head, about 300 g): They get slightly charred in the oven, which is exactly where their real flavor lives.
• Red and yellow bell peppers: The color matters as much as the sweetness they bring; they soften beautifully while keeping a little snap.
• Red onion (1 medium, sliced): It mellows out during baking and adds a subtle sweetness that balances the savory sauce.
• Vegetable oil (2 tbsp): Use avocado or canola for a higher smoke point; this helps everything get properly golden.
• Low-sodium soy sauce or tamari (60 ml): Tamari is the way if you're dodging gluten, and honestly, it's become my default choice regardless.
• Maple syrup (2 tbsp): It dissolves smoothly into the sauce and adds a gentle sweetness without the crystallized texture of regular sugar.
• Rice vinegar (1 tbsp): This brings brightness that keeps the sauce from feeling one-dimensional.
• Sesame oil (1 tbsp): A little goes a long way; it's the whisper of sophistication in this whole dish.
• Fresh garlic and ginger: Minced fresh is non-negotiable here; the aroma when they hit the heat is part of the magic.
• Cornstarch (1 tbsp in sauce, plus optional extra): It thickens the glaze to a glossy coat without any grittiness.

Instructions

Heat your oven and prepare the pan:

Preheat to 220°C (425°F) and line your sheet pan with parchment paper—this saves cleanup and prevents sticking. A hot oven means everything cooks evenly and the tofu gets those crispy edges we're after.

Arrange and season everything:

Spread your pressed tofu cubes, broccoli florets, peppers, and onion across the pan in a single layer. Drizzle with oil, sprinkle salt and black pepper over everything, then toss gently until coated—you want each piece to have a light kiss of oil.

First bake until vegetables soften:

Bake for 20 minutes, tossing halfway through:

Halfway through, give the pan a gentle shake or toss with a spatula to ensure even cooking. You're looking for the broccoli to turn slightly golden, the peppers to soften, and the tofu edges to develop that desirable caramelization.

Make the teriyaki sauce while things bake:

In a small saucepan, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, minced garlic, and grated ginger. Add the cornstarch and water, then place over medium heat, whisking constantly as it simmers and thickens into a glossy, amber-colored glaze (about 2–3 minutes).

Coat everything in that glossy goodness:

Pour the warm teriyaki sauce over the tofu and vegetables, tossing gently to coat every piece. The sauce should cling to the vegetables and fill the pan with an incredible aroma.

Final bake to set the glaze:

Return to the oven for 5 more minutes, allowing the sauce to caramelize slightly and the flavors to settle. When you pull it out, the kitchen will smell like you've been cooking all day.

Finish with sesame seeds and fresh green onions:

Sprinkle sesame seeds and sliced green onions over the hot pan just before serving. This adds a fresh crunch and visual pop that makes the whole dish feel restaurant-quality.

Save

My neighbor smelled this cooking through the walls one evening and showed up at my door asking what I was making. We ended up eating together, talking through the evening, and she admitted she'd been intimidated by cooking vegan meals. Watching her face light up when she realized how simple and genuinely delicious plant-based cooking could be reminded me why I make this dish again and again.

Making Tofu That Actually Tastes Good

The difference between tofu that tastes like cardboard and tofu that's genuinely delicious comes down to moisture and heat. Pressing removes excess water that would otherwise steam the tofu in the oven, preventing browning. When your oven is hot and your tofu is dry, the exterior develops these beautiful golden-brown edges that are crispy and savory—that's where all the flavor lives. This method has converted more tofu skeptics than I can count.

Customizing with Vegetables You Love

While this combination is beloved in my kitchen, the beauty of a sheet pan dinner is its flexibility. Snap peas, carrots, mushrooms, zucchini, or even cauliflower all work beautifully here. I once threw in some baby bok choy on a whim, and it became instantly tender and absorbed the glaze like it was made for this dish. The only rule is to cut everything roughly the same size so it cooks evenly on the pan.

The Teriyaki Sauce Secret

A good teriyaki sauce strikes a balance between salty, sweet, and tangy, with enough body to cling to your vegetables without being gluey. The cornstarch is what transforms a thin liquid into something luxurious and glossy. I learned the hard way that whisking continuously as it simmers prevents lumps and ensures a silky texture. This sauce also keeps well in the fridge for up to a week, which means you can quickly sauce up a simple stir-fry on nights when you need dinner fast.

• Taste the sauce before pouring it over everything: You want to catch any seasoning adjustments while it's still in the pan.
• If your sauce breaks or separates, strain it through a fine mesh: It'll still work beautifully even if it's not perfectly smooth.
• This sauce works on literally any vegetable or protein: I've used it on chickpeas, tempeh, and simple steamed vegetables with equal success.

Save

This dish has become my answer whenever someone says they don't know how to cook vegan food or that it's too complicated. What started as a tired Tuesday night invention has become proof that the simplest approach often yields the best results. Every time I make it, I'm reminded that good food doesn't need to be fussy—it just needs heat, quality ingredients, and a little time to become something special.

Recipe FAQs

→ How do I achieve crispy tofu in this dish?

Pressing the tofu to remove excess moisture and optionally tossing the cubes in cornstarch before baking helps create a crispy texture on the outside while keeping the inside tender.

→ Can I substitute the vegetables in this stir-fry?

Yes, feel free to swap broccoli and peppers with snap peas, carrots, mushrooms, or other seasonal vegetables to suit your taste and availability.

→ Is this dish gluten-free?

Using tamari instead of soy sauce makes this dish gluten-free. Always check the label of your soy or tamari sauce to ensure it meets your dietary needs.

→ What type of oil is best for this recipe?

Vegetable oils with a high smoke point like avocado or canola oil work best for coating the tofu and vegetables prior to baking.

→ How can I make the teriyaki glaze thicker?

The glaze thickens by whisking cornstarch with water into the simmering sauce. Continue whisking over medium heat until the sauce reaches a glossy, thick consistency.

→ What are good serving suggestions for this dish?

This stir-fry pairs well with steamed jasmine or brown rice and can be garnished with sesame seeds and sliced green onions for added texture and flavor.