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Teriyaki Glazed Tofu Stir-Fry with Sesame Vegetables

Teriyaki Glazed Tofu Stir-Fry with Sesame Vegetables

Dinner
Prep Time
25min
Cook Time
20min
Servings
4
Calories
385
Chef's Note

For the crispiest tofu, freeze it solid then thaw completely before pressing - this creates a more porous texture that absorbs flavors better and achieves a meatier consistency when cooked. If you're short on time, you can use store-bought teriyaki sauce, but the homemade version has a fresher flavor and lets you control the sodium and sugar content.

Tags
tofu
stir-fry
Asian
vegetarian
weeknight
teriyaki
sesame
vegetables
plant-based
Ingredients

  • 14 oz extra-firm tofu

  • 2 tbsp cornstarch

  • 1/3 cup low-sodium soy sauce

  • 3 tbsp mirin

  • 2 tbsp brown sugar

  • 1 tbsp rice vinegar

  • 1 tbsp fresh ginger

  • 3 cloves garlic

  • 2 tbsp sesame oil

  • 2 tbsp vegetable oil

  • 2 cups broccoli florets

  • 1 medium red bell pepper

  • 2 medium carrots

  • 1 cup snow peas

  • 4 stalks green onions

  • 2 tbsp sesame seeds

  • 2 cups cooked brown rice

Instructions
  • 1

    Press the 14 oz of tofu between paper towels with a heavy object on top for 15 minutes to remove excess moisture.

  • 2

    While the tofu is pressing, prepare the teriyaki sauce by combining 1/3 cup low-sodium soy sauce, 3 tbsp mirin, 2 tbsp brown sugar, 1 tbsp rice vinegar, 1 tbsp grated fresh ginger, and 2 minced garlic cloves in a small bowl. Whisk until sugar dissolves.

  • 3

    Cut the pressed tofu into 1-inch cubes and place in a medium bowl. Sprinkle with 1 tbsp cornstarch and toss gently to coat all sides.

  • 4

    Prepare all vegetables: slice 1 red bell pepper into thin strips, julienne 2 medium carrots, trim 1 cup snow peas, cut 2 cups broccoli into small florets, and slice 4 green onions diagonally (reserve some for garnish).

  • 5

    Heat 1 tbsp vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the tofu cubes and cook for 2-3 minutes per side until golden and crispy. Remove and set aside.

  • 6

    In the same pan, add 1 tbsp vegetable oil and 1 tbsp sesame oil. Add broccoli and carrots, stir-fry for 3 minutes.

  • 7

    Add bell pepper and snow peas, stir-fry for another 2 minutes until vegetables are crisp-tender.

  • 8

    Return tofu to the pan. Pour in the teriyaki sauce and bring to a simmer.

  • 9

    Mix 1 tbsp cornstarch with 2 tbsp cold water to create a slurry. Stir into the pan and cook for 1-2 minutes until the sauce thickens and coats everything nicely.

  • 10

    Stir in 1 tbsp sesame oil and 1 tbsp sesame seeds.

  • 11

    Serve the stir-fry over cooked brown rice, garnished with remaining green onions and sesame seeds.

Nutrition Information (per serving)
385
Calories
18g
Protein
42g
Carbs
16g
Fat
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