Vegan Teriyaki Tofu Stir-Fry (Printer-Friendly)

Crisp tofu, broccoli, and peppers baked with a savory teriyaki glaze for an easy plant-based dinner.

# What You 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

# Directions:

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, then toss to coat evenly.
03 - Bake for 20 minutes, tossing halfway through, until vegetables are tender and tofu develops golden edges.
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 to 3 minutes. Remove from heat.
05 - Pour teriyaki sauce over the tofu and vegetables on the pan. Toss gently to coat evenly. Return to the 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 Suggestions:

01 -
  • It's a complete dinner on one pan: No juggling multiple pots, just honest, hands-off cooking.
  • The teriyaki glaze is homemade and shockingly easy: That savory-sweet balance feels like a restaurant secret you've just unlocked.
  • Tofu actually tastes good here: The crispy edges and caramelized bits convert even the skeptics.
02 -
  • Pressing your tofu properly is the secret: Wrap it in a clean kitchen towel, place it on a cutting board, weight it down with something heavy (a cast iron skillet works perfectly), and let it sit for 15–20 minutes; this dries the exterior so it can brown instead of steam.
  • Don't skip tossing halfway through the first bake: It ensures even cooking and prevents anything from getting stuck or undercooked on one side.
03 -
  • For extra crispy tofu, toss the cubes in 1 tbsp cornstarch before arranging them on the pan: This creates an even more satisfying texture that people love.
  • Use parchment paper without fail: It prevents sticking, makes cleanup effortless, and helps the tofu brown instead of steam.
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