Vegan Teriyaki Tofu Stir-Fry (Printable version)

Crisp tofu and colorful veggies baked with a savory teriyaki glaze for an easy, flavorful plant-based dish.

# What You'll 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

→ Optional 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, sliced 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 achieves a golden exterior.
04 - In a small saucepan, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, minced garlic, grated ginger, cornstarch, and water. Bring to a simmer over medium heat, whisking continuously until thickened, approximately 2-3 minutes. Remove from heat.
05 - Pour the prepared teriyaki sauce over the tofu and vegetables on the sheet pan. Toss gently to coat all components evenly. Return to the oven for an additional 5 minutes.
06 - Remove from oven and garnish with sesame seeds and sliced green onions. Serve immediately over steamed jasmine or brown rice if desired.

# Expert Tips:

01 -
  • Everything cooks on one pan, which means minimal cleanup and maximum flavor development from the caramelized vegetables.
  • The teriyaki glaze is homemade and come together while the vegetables roast, so there's actual time to breathe in the kitchen.
  • Tofu transforms into something genuinely delicious here—crispy on the outside, tender within, and completely craveable.
  • It's flexible enough to swap vegetables based on what's in your crisper, but structured enough that it never feels chaotic.
02 -
  • Press your tofu thoroughly before cubing—I learned this the hard way when a rushed batch turned mushy instead of crispy, and now I press it between paper towels with a weight on top for at least 15 minutes.
  • Don't skip the halfway toss during the first roast; those vegetables that flip early get the chance to develop better browning and flavor.
  • The cornstarch in the sauce is essential not just for thickening but for creating that restaurant-quality glaze that clings instead of running off; without it, you're just having flavored water drip away.
03 -
  • If you want extra-crispy tofu, toss your cubes in cornstarch before coating with oil—this creates a textural difference that elevates the entire dish.
  • Make your teriyaki glaze while the vegetables roast so you're never standing around waiting, and the timing feels effortless rather than choreographed.
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