Vegan Teriyaki Tofu Stir-Fry


This vegan teriyaki tofu stir-fry is a quick and easy weeknight meal. It’s packed with flavor, and can be made in just 30 minutes!

Ingredients

  • 1 block (14 ounces/400 grams) extra-firm tofu, drained
  • 3 tablespoons vegetable oil
  • 1/2 cup (120 ml) soy sauce
  • 1/4 cup (60 ml) rice vinegar
  • 1/4 cup (60 ml) honey
  • 1 teaspoon ground ginger
  • 3 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 1 head broccoli, cut into florets
  • 1 red pepper, julienned
  • 1/4 cup (60 ml) water
  • 3 tablespoons cornstarch
  • 1/4 cup (60 ml) sesame seeds
  • Green onions, for garnish

Method

1. Press the tofu: Wrap the tofu in a clean kitchen towel and place it on a plate. Place a heavy object on top of the tofu, and let it sit for 15 minutes. This will help to remove excess moisture from the tofu.

2. Make the sauce: In a small bowl, whisk together the soy sauce, rice vinegar, honey, ginger, garlic, and red pepper flakes. Set aside.

3. Heat the oil: Heat the oil in a large skillet over medium-high heat. Add the tofu and cook for about 5 minutes, until it’s golden brown on all sides.

4. Add the vegetables: Add the broccoli, red pepper, and water to the pan. Cook for 3-5 minutes, until the vegetables are tender.

5. Make the stir-fry: Add the sauce to the pan and cook for 2 minutes, until it’s bubbling. Add the cornstarch and cook for 1 minute, until the sauce has thickened. Add the sesame seeds and green onions and cook for 1 minute.

6. Serve: Serve the stir-fry over rice or quinoa. Enjoy!

Potential changes & improvements

Feel free to add other vegetables to this stir-fry, such as mushrooms, snow peas, or bok choy. You could also use chicken or shrimp in place of the tofu.

What other food it works well with

This stir-fry goes well with rice or quinoa. It would also be good with a side of steamed vegetables.

Common Mistakes

Be sure to press the tofu before cooking it, as this will help to remove excess moisture and prevent it from sticking to the pan. Also, be sure not to overcook the vegetables – they should be tender, but still crisp.

Nutritional Information

Serving size: 1/2 recipe

Calories: 510

Fat: 32 g

Saturated fat: 4.5 g

Unsaturated fat: 27 g

Carbohydrates: 40 g

Sugar: 25 g

Fiber: 5 g

Protein: 20 g

Allergens

This recipe contains soy, wheat, and sesame.


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