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To make a Teriyaki Tofu Stir Fry, gather these ingredients: - 14 oz firm tofu, pressed and cubed - 2 tablespoons cornstarch - 2 tablespoons vegetable oil - 1 bell pepper (red or yellow), sliced - 1 cup broccoli florets - 1 cup snap peas - 3 green onions, sliced - 2 garlic cloves, minced - 1 tablespoon fresh ginger, grated - 1/4 cup low-sodium soy sauce - 2 tablespoons pure maple syrup - 1 tablespoon rice vinegar - 1 teaspoon sesame oil - 1 tablespoon sesame seeds (for garnish) - Cooked rice or noodles (for serving) You can swap some ingredients for different flavors or dietary needs: - Use extra-firm tofu for a firmer texture. - Replace vegetable oil with olive oil or coconut oil. - Try different veggies like carrots, mushrooms, or zucchini. - Use tamari instead of soy sauce for a gluten-free option. - Maple syrup can be switched with agave syrup or honey. Having the right tools makes cooking easier: - A sharp knife for slicing veggies. - A cutting board for safe chopping. - A large skillet or wok for stir-frying. - A spatula for flipping tofu and mixing veggies. - Measuring spoons for precise ingredient amounts. - A small bowl for mixing the sauce. {{ingredient_image_1}} Start by pressing the tofu. This step is key to making it crispy. Wrap the tofu in a clean kitchen towel. Then place a weight on top. Let it sit for about 15-20 minutes. This process removes extra moisture. After pressing, cut the tofu into small cubes. Toss these cubes in cornstarch. This coating helps achieve a golden color when cooked. Heat vegetable oil in a large skillet or wok. Set the heat to medium-high. Once the oil is hot, add the tofu cubes. Cook them until they turn crispy and golden, about 5-7 minutes. Remember to flip them often for even browning. Once done, take the tofu out and set it aside. This step gives your dish texture and flavor. In the same skillet, add your sliced bell pepper, broccoli florets, and snap peas. Toss in sliced green onions, minced garlic, and grated ginger. Stir-fry these vegetables for about 3-4 minutes. You want them to look vibrant and be just tender. This quick cooking keeps their crunch and nutrients intact. In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, and sesame oil. Pour this sauce over the cooked vegetables. Mix well to coat everything. Then, add the crispy tofu back into the skillet. Toss everything together, ensuring it’s coated in sauce. Let it cook for 2-3 more minutes. Once heated through, remove from heat and sprinkle with sesame seeds. Your stir-fry is now ready to serve! Pressing tofu helps remove water. Water can make it soggy. Wrap the tofu in a clean towel. Place a heavy object on top. A cast iron skillet works well. Let it sit for 15-20 minutes. This makes the tofu firmer and better for cooking. Tofu needs a light coating to get crispy. Toss the pressed cubes in cornstarch. This helps form a nice crust. Make sure each piece is coated evenly. Cook the tofu in hot oil. A large skillet or wok is best. Keep the heat at medium-high. Flip the tofu for even browning. Cook until golden, about 5-7 minutes. Use fresh, vibrant vegetables for a great stir fry. Bell peppers add sweetness and color. Broccoli gives a nice crunch. Snap peas bring a fresh taste. Green onions add a mild onion flavor. Garlic and ginger enhance the dish's aroma. These veggies cook quickly and look great on the plate. Pro Tips Press Tofu Thoroughly: Ensure you press the tofu long enough to remove excess moisture, which helps it absorb flavors and achieve a crispy texture when cooked. Use High Heat: Cooking the tofu and vegetables over medium-high heat allows for better caramelization and enhances the overall flavor of the stir fry. Customize Your Veggies: Feel free to add or substitute any vegetables you have on hand, such as carrots, zucchini, or bok choy, for a personalized touch. Serve with Fresh Herbs: Garnish the stir fry with fresh cilantro or basil for an extra layer of flavor and freshness to the dish. {{image_2}} You can change up the protein in this stir fry. Instead of tofu, you can use tempeh or seitan. Both options add great texture and flavor. If you eat meat, try chicken or shrimp. Cook them the same way as tofu for a tasty meal. To make this dish gluten-free, swap low-sodium soy sauce for tamari. Tamari is a gluten-free soy sauce that tastes awesome. Check the labels of other ingredients too, like rice vinegar, to ensure they are gluten-free. This way, everyone can enjoy the stir fry! Want to boost the flavor? Add a splash of sriracha for heat. You can also mix in different spices like five-spice powder for a unique taste. Fresh herbs like cilantro or basil can brighten the dish. Experiment with what you love for a personal touch! After enjoying your teriyaki tofu stir fry, you may have some leftovers. Store them in an airtight container. Make sure to let the stir fry cool down first. This helps keep the flavors fresh and prevents sogginess. Place the container in the fridge. Your leftovers will stay good for 3 to 4 days. When you're ready to eat your leftovers, you can reheat them easily. Use a microwave-safe dish if you prefer the microwave. Heat for about 1-2 minutes, stirring halfway. You can also reheat in a skillet on medium heat. Add a splash of water or soy sauce to keep it moist. Heat until everything is warm and steamy. If you want to save your stir fry for later, freezing is a great option. First, let the stir fry cool completely. Then, transfer it to a freezer-safe bag or container. Squeeze out any air before sealing. Your teriyaki tofu stir fry will last in the freezer for up to 3 months. When you’re ready to enjoy it, thaw in the fridge overnight before reheating. To make teriyaki sauce, mix these ingredients in a bowl: - 1/4 cup low-sodium soy sauce - 2 tablespoons pure maple syrup - 1 tablespoon rice vinegar - 1 teaspoon sesame oil Whisk them well. This sauce adds great flavor to your stir fry. You can adjust sweetness or saltiness by changing the maple syrup or soy sauce. Yes, you can use different types of tofu. Firm tofu works best in this recipe. Silken tofu may not hold up well when stir-fried. You can try extra-firm tofu for more texture. Just remember to press it to remove moisture. You can serve this stir fry over cooked rice or noodles. Both options pair well with the flavors. Add some extra green onions or sesame seeds on top for a nice touch. You can also add a side salad for freshness. The stir fry lasts for about 3-4 days in the fridge. Store it in an airtight container. To reheat, use a skillet or microwave. This way, you can enjoy the tasty meal again! In this post, we covered essential ingredients, step-by-step instructions, and useful tips for making teriyaki tofu stir fry. I shared ways to press tofu, achieve crispiness, and select the best veggies. You can also explore variations like gluten-free options and protein add-ins. Don't forget about storage info for your leftovers. Now you have a simple guide to create a delicious meal. Enjoy cooking and experimenting with flavors!

Teriyaki Tofu Stir Fry

A delicious and healthy stir fry featuring crispy tofu and vibrant vegetables in a savory teriyaki sauce.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 300 kcal

Ingredients
  

  • 14 oz firm tofu, pressed and cubed
  • 2 tablespoons cornstarch
  • 2 tablespoons vegetable oil
  • 1 bell pepper sliced (red or yellow)
  • 1 cup broccoli florets
  • 1 cup snap peas
  • 3 green onions sliced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 4 cup low-sodium soy sauce
  • 2 tablespoons pure maple syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 tablespoon sesame seeds (for garnish)
  • 1 serving cooked rice or noodles (for serving)

Instructions
 

  • Begin by pressing the tofu to remove excess moisture. Wrap it in a clean kitchen towel and set a weight on top. Let it sit for about 15-20 minutes.
  • After pressing, cut the tofu into bite-sized cubes and toss them in cornstarch until lightly coated.
  • Heat vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook until crispy and golden, about 5-7 minutes. Flip occasionally for even browning. Once done, remove the tofu from the skillet and set aside.
  • In the same skillet, add the bell pepper, broccoli, snap peas, green onions, garlic, and ginger. Stir-fry the vegetables for about 3-4 minutes, until they're vibrant and just tender.
  • In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, and sesame oil. Pour this sauce over the vegetables in the skillet and mix well.
  • Add the crispy tofu back into the skillet and toss everything together, ensuring the tofu and vegetables are well coated in the sauce. Let cook for an additional 2-3 minutes.
  • Once everything is heated through, remove from heat and sprinkle with sesame seeds.

Notes

Serve over a bed of cooked rice or noodles, garnished with extra green onions and sesame seeds for a pop of color.
Keyword stir fry, teriyaki, tofu, vegetarian