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- 1 block firm tofu - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 cup broccoli florets - 1 cup snap peas Tofu is the star here. It holds flavor well and gives you protein. I prefer firm tofu for a nice texture. You can easily find it in the store. Next, we have bell peppers. They add color and sweetness. Broccoli and snap peas bring crunch and nutrients. Together, these ingredients create a balanced meal. - 1/4 cup soy sauce (or tamari for gluten-free) - 2 tablespoons maple syrup - 1 tablespoon rice vinegar - 1 teaspoon sesame oil The sauce is key for flavor. Soy sauce gives it that umami taste. Maple syrup adds a hint of sweetness. Rice vinegar adds tang, while sesame oil gives a warm finish. This mix really brings the dish together. - Sesame seeds - Chopped green onions - Cooked rice or quinoa Garnishes make the dish shine. Sesame seeds add texture and nutty flavor. Chopped green onions add a fresh kick. Serve your stir fry over rice or quinoa for a filling meal. These extras take your dish to the next level. {{ingredient_image_1}} First, we need to remove moisture from the tofu. Wrap the tofu in a clean kitchen towel. Place a heavy pan on top for about 15 minutes. This step is key for a nice texture. After pressing, cut the tofu into 1-inch cubes. Next, toss these cubes in a bowl with cornstarch. Make sure the tofu is evenly coated. This will help it become crispy when cooked. In a large skillet or wok, heat the vegetable oil over medium-high heat. Wait until the oil is hot. Then, add the cubed tofu to the pan. Cook the tofu for about 5-7 minutes. Turn the cubes occasionally. You want to achieve a golden, crispy texture. Once done, remove the tofu from the pan and set it aside. Now, let’s add some color and crunch. In the same skillet, add the sliced red and yellow bell peppers, broccoli florets, and snap peas. Stir-fry these veggies for 4-5 minutes. You want them to be bright and tender-crisp. Next, add the minced garlic and freshly grated ginger. Stir for about 30 seconds until it smells great. 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. Let it simmer for 1-2 minutes. Finally, return the crispy tofu to the skillet. Gently toss everything together until the tofu is coated with sauce and heated through. Enjoy your flavorful teriyaki tofu stir fry! To get crispy tofu, pressing is key. Pressing removes extra moisture. This step helps the tofu absorb flavors. Wrap the tofu in a towel and place a heavy pan on it for 15 minutes. After pressing, cut the tofu into 1-inch cubes. Toss the cubes in cornstarch. This coating gives the tofu a nice crunch when cooked. Heat vegetable oil in a skillet. Cook the tofu until golden and crispy, about 5-7 minutes. Prepping your ingredients can save time. Chop the bell peppers, broccoli, and snap peas early. Store these in the fridge until you’re ready to cook. You can also prep the sauce in advance. Mix soy sauce, maple syrup, rice vinegar, and sesame oil, then store it. For cooked stir-fry, let it cool before storing. Use airtight containers for best results. Want to add more flavor? Try adding spices like red pepper flakes or garlic powder. You can also add a splash of lime juice for brightness. If you’re out of soy sauce, tamari works well. For a sweeter kick, swap maple syrup for honey. You can replace vegetables based on what you have. Carrots or zucchini can be great substitutes. Pro Tips Press Tofu Well: Ensure you press the tofu thoroughly to remove as much moisture as possible. This helps achieve a crispy texture when cooked. Customize Vegetables: Feel free to swap in your favorite vegetables or whatever you have on hand. Carrots, mushrooms, or zucchini work well in this stir-fry. Adjust Sauce to Taste: The sauce can be adjusted based on your preference. Add more maple syrup for sweetness or extra soy sauce for saltiness. Serve with Fresh Herbs: Garnish your dish with fresh herbs like cilantro or basil for an added layer of flavor and freshness. {{image_2}} You can switch tofu for tempeh or seitan for a different taste. Tempeh has a nutty flavor that adds depth. Seitan gives a chewy texture, making it meat-like. You can also toss in some edamame for extra protein. Edamame is easy to add and gives a nice crunch. Feel free to use other colorful veggies. Carrots, bell peppers, or zucchini work great in stir-fries. You can even use seasonal vegetables. In spring, try snap peas or asparagus. In fall, consider adding squash or kale. Each vegetable brings its unique taste. If you need a gluten-free option, use tamari instead of soy sauce. This simple swap keeps the flavor while meeting dietary needs. You might also want to adjust the sweetness. If you like it sweeter, add more maple syrup. For spice lovers, a pinch of red pepper flakes can add heat. To keep your teriyaki tofu stir fry fresh, store it properly. Use airtight containers to prevent air from getting in. Glass or plastic containers work well. Make sure to cool the stir fry before sealing it. This avoids steam build-up, which can make your food soggy. Reheat your stir fry gently to preserve the texture. The stovetop is the best option. Heat it in a pan over medium heat. Stir it often until hot. If you use a microwave, place it in a microwave-safe bowl. Heat in short bursts, stirring in between. This helps heat it evenly. Yes, you can freeze teriyaki tofu stir fry. It’s best to freeze it before adding the sauce. To freeze, let the stir fry cool completely. Then, pack it in freezer bags. Remove as much air as possible. When ready to eat, thaw it in the fridge overnight. Then, reheat it in a pan and add the sauce. Yes, you can use many different vegetables in this stir fry. Some great substitutes include: - Carrots, thinly sliced - Zucchini, cut into half-moons - Cauliflower florets - Snow peas Feel free to mix and match! Just remember to cut your veggies into similar sizes for even cooking. This keeps all the colors bright and the texture nice. Absolutely! This dish is perfect for meal prep. Here are some tips: - Cook and store the stir fry in airtight containers. - Keep rice or quinoa separate until you serve. - Store in the fridge for up to four days. Reheat it in the microwave or on a stovetop for quick meals during your busy week. Great news! This recipe is already vegan-friendly. To ensure it stays that way: - Use soy sauce or tamari for gluten-free options. - Check that the maple syrup is pure and not mixed with honey. With these ingredients, you can enjoy a delicious, plant-based meal packed with flavor. In this blog post, you learned to create a delicious teriyaki tofu stir-fry. We covered the key ingredients, including firm tofu, fresh veggies, and a tasty sauce. You now know how to prepare and cook tofu to get that crispy texture. We also shared tips for meal prep and ingredient variations for added flavor. In summary, this dish offers both nutrition and flavor. It's a great way to enjoy healthy meals and explore new tastes. Enjoy making your own stir-fry!

Teriyaki Tofu Stir Fry

A delicious and healthy stir fry featuring crispy tofu and colorful vegetables in a savory teriyaki sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 block firm tofu, pressed and cubed
  • 2 tablespoons cornstarch
  • 2 tablespoons vegetable oil
  • 1 unit red bell pepper, sliced
  • 1 unit yellow bell pepper, sliced
  • 1 cup broccoli florets
  • 1 cup snap peas
  • 3 unit green onions, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, freshly grated
  • 1 quarter cup soy sauce (or tamari for gluten-free)
  • 2 tablespoons maple syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 unit sesame seeds for garnish
  • 1 unit cooked rice or quinoa for serving

Instructions
 

  • Begin by pressing the tofu to remove excess moisture. Wrap it in a clean kitchen towel and place a heavy pan on top for about 15 minutes. Cut the pressed tofu into 1-inch cubes.
  • In a bowl, toss the cubed tofu with cornstarch until evenly coated. This will give the tofu a nice crispy texture once cooked.
  • In a large skillet or wok, heat vegetable oil over medium-high heat. Once hot, add the tofu cubes and cook for about 5-7 minutes, turning occasionally, until golden and crispy. Remove the tofu from the pan and set it aside.
  • In the same skillet, add the sliced red and yellow bell peppers, broccoli florets, and snap peas. Stir-fry the vegetables for 4-5 minutes, until they are bright and tender-crisp.
  • Add the minced garlic and grated ginger to the pan, stirring for about 30 seconds until fragrant.
  • 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 let it simmer for 1-2 minutes.
  • Return the crispy tofu to the skillet, gently tossing everything until the tofu is coated with the sauce and heated through.
  • Serve the stir-fry over cooked rice or quinoa and garnish with chopped green onions and sesame seeds.

Notes

Serve with cooked rice or quinoa and garnish with sesame seeds.
Keyword stir-fry, teriyaki, tofu, vegetarian