Teriyaki tofu stir-fry broccoli (Print)

Crispy tofu and fresh broccoli combined with snap peas in a flavorful teriyaki glaze.

# Components:

→ Tofu

01 - 14 oz firm tofu, drained and pressed
02 - 2 tablespoons cornstarch
03 - 2 tablespoons vegetable oil

→ Vegetables

04 - 1 medium head broccoli, cut into florets, approximately 10 oz
05 - 5 oz snap peas, trimmed
06 - 1 red bell pepper, sliced
07 - 2 spring onions, sliced

→ Teriyaki Sauce

08 - 1/4 cup soy sauce or tamari for gluten-free
09 - 2 tablespoons maple syrup or honey
10 - 1 tablespoon rice vinegar
11 - 1 tablespoon sesame oil
12 - 1 tablespoon fresh ginger, grated
13 - 2 garlic cloves, minced
14 - 1 tablespoon cornstarch mixed with 2 tablespoons cold water

→ Garnish

15 - 1 tablespoon sesame seeds
16 - Fresh cilantro or green onion, chopped
17 - Lime wedges

# Directions:

01 - Cut tofu into 3/4 inch cubes and toss evenly with 2 tablespoons cornstarch until fully coated.
02 - Heat 2 tablespoons vegetable oil in a large nonstick skillet or wok over medium-high heat. Add tofu cubes and fry for 8 to 10 minutes, turning frequently to brown all sides until golden and crispy. Transfer to a plate.
03 - In the same skillet, add broccoli florets, snap peas, and red bell pepper. Stir-fry for 3 to 4 minutes until vegetables are tender-crisp.
04 - Whisk together soy sauce, maple syrup, rice vinegar, sesame oil, ginger, and garlic in a bowl until well combined.
05 - Return the crispy tofu to the pan with the vegetables and pour in the teriyaki sauce. Bring to a gentle simmer.
06 - Stir in the cornstarch slurry and cook for 1 to 2 minutes until the sauce thickens and coats the tofu and vegetables evenly.
07 - Remove from heat and garnish with sesame seeds, spring onions, and fresh herbs if desired. Serve immediately with steamed rice or noodles.

# Expert Advice:

01 -
  • The tofu gets legitimately crispy and golden, not mushy or sad—that cornstarch trick changed everything for me.
  • Homemade teriyaki sauce tastes so much better than bottled, and it comes together in the time it takes to cook the vegetables.
  • It's genuinely quick enough for a weeknight but impressive enough to serve to people who think they don't like tofu.
02 -
  • Pressing your tofu is genuinely the difference between crispy and disappointingly soft—don't skip this step even though it feels like extra work.
  • If your sauce looks too thin after you add the cornstarch slurry, you probably didn't stir it enough or the heat wasn't high enough—just keep stirring for another 30 seconds.
03 -
  • Marinate your pressed tofu cubes in a couple tablespoons of soy sauce for 10 minutes before coating with cornstarch—it adds depth and you'll taste the difference.
  • Make extra sauce because it's so good you'll want more than you think, and it keeps in the fridge for a week if you need a quick stir-fry sauce for other dishes.
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