Teriyaki Tofu with Broccoli

There's something magical about the sizzle of tofu hitting hot oil, that moment when you realize plant-based eating doesn't mean sacrificing texture or satisfaction. I discovered this stir-fry on a Tuesday night when I had exactly three vegetables in my crisper drawer and a block of tofu that seemed to be judging me from the fridge. The homemade teriyaki sauce changed everything—suddenly this wasn't just dinner, it was proof that weeknight cooking could be both quick and genuinely delicious.

My partner took one bite and asked why we ever order delivery when I can make this at home. That question stuck with me, because it's true—there's something empowering about tossing a wok with confidence, watching the vegetables go from raw to perfectly crisp while the sauce glosses everything with that signature teriyaki shine. It became our go-to meal when friends came over unexpectedly, the kind of dish that makes people think you've been cooking all day.

Ingredients

• Firm tofu (400g): Pressing it really matters—moisture is the enemy of crispiness, so don't skip wrapping it in a clean kitchen towel and letting it sit under something heavy for at least 15 minutes.
• Cornstarch (4 tbsp total): Two tablespoons coat the tofu for that satisfying crunch, and another tablespoon mixed with water thickens the sauce into silky perfection.
• Vegetable oil (2 tbsp): Use something with a high smoke point like peanut or avocado oil, and don't be shy about the heat—you want those tofu cubes to fry, not steam.
• Broccoli florets (300g): Cut them roughly the same size so they cook evenly, and keep them slightly underdone if anything—they'll soften a bit more once the sauce joins the party.
• Snap peas (150g): These stay crisp if you don't overcrowd the pan, so give them room to breathe during that initial stir-fry.
• Red bell pepper: The color adds brightness, but honestly any vegetable works here—carrots, bok choy, mushrooms, whatever calls to you.
• Soy sauce (60ml): The backbone of your sauce, but grab tamari if you're cooking for anyone avoiding gluten.
• Maple syrup or honey: This balances the salty-savory with a gentle sweetness that makes the sauce unforgettable.
• Rice vinegar (1 tbsp): A small amount cuts through richness and adds brightness without being harsh.
• Sesame oil (1 tbsp): Use it sparingly—a little goes a long way, and that nutty aroma is half the appeal.
• Fresh ginger and garlic: Mince them fine so they distribute evenly throughout the sauce rather than getting caught in chunks.
• Sesame seeds and fresh herbs: These finishing touches turn dinner into something that feels intentional and restaurant-quality.

Instructions

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Press your tofu properly:

Wrap the drained block in a clean kitchen towel and set it on a plate, then place another plate on top with something heavy like a can or skillet. Let it sit for 15 minutes minimum while you prep everything else—this step is what separates soggy tofu from crispy tofu.

Cube and coat the tofu:

Cut into roughly 2cm cubes and toss them gently with cornstarch until they're evenly dusty all over. The cornstarch creates that golden, crispy exterior that makes people do a double-take.

Get the pan screaming hot:

Heat oil in a large skillet or wok over medium-high heat until it shimmers and just barely smokes. You'll know it's ready when you hold your hand above it and feel the heat radiating up—this is crucial for getting that restaurant-quality crust on the tofu.

Fry the tofu until golden:

Working in batches if needed, add tofu cubes in a single layer and resist the urge to move them around constantly. Let each side kiss the hot pan for 2-3 minutes until it's burnished golden brown, then flip with tongs and repeat until all sides are crispy.

Stir-fry the vegetables:

In the same pan, toss broccoli, snap peas, and bell pepper with a quick stir for 3-4 minutes—you want them tender-crisp, still with a little resistance when you bite them. If the pan seems dry, add a splash of water and cover briefly to steam the broccoli through.

Build your sauce while cooking:

In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, ginger, and garlic—this only takes a minute and fills your kitchen with that incredible fragrant warmth.

Bring it all together:

Return the crispy tofu to the pan with the vegetables, pour in your sauce, and give everything a gentle toss to coat evenly. Bring the whole thing to a simmer so the flavors have a moment to get acquainted.

Thicken and finish:

Stir your cornstarch slurry one more time, pour it in, and keep stirring for just 1-2 minutes until the sauce goes from thin and watery to glossy and clingy. You'll see the exact moment it happens—the whole pan transforms into something restaurant-quality.

Garnish and serve:

Scatter sesame seeds, spring onions, and fresh cilantro over the top, squeeze lime juice if you're using it, and serve immediately over steamed rice or noodles while everything is still hot and the sauce is still clinging to every piece.

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There was this moment when my coworker who's been vegan for years tried this and said it reminded her why she loves cooking at home instead of defaulting to takeout every time. That's when I realized this recipe had become more than just dinner—it was proof that plant-based meals could be crave-worthy and satisfying in ways that stick with you.

The Secret to Crispy Tofu

The real game-changer isn't fancy equipment or a special technique—it's understanding that tofu needs to be dry before it hits the pan, and then that oil needs to be hot enough that it actually sizzles and sears rather than gently warming everything. I used to think I was doing something wrong because my tofu would come out soft and pale, but it turns out I was just being too gentle with the heat and not pressing out enough moisture. Once I committed to those two things, my whole approach to cooking tofu changed, and suddenly it became something I actually craved instead of tolerated.

Customizing Your Vegetables

The beauty of a stir-fry is that it adapts to whatever's in season or already sitting in your crisper drawer. I've made this with baby bok choy in winter, asparagus in spring, and green beans in fall, and every version has been equally satisfying. The timing stays roughly the same as long as you're working with vegetables of similar size, though heartier things like carrots or cauliflower might need an extra minute or two to soften.

Making It Your Own

This recipe is forgiving in the best way, because the sauce is so flavorful that small variations don't throw things off balance. Some nights I add a tablespoon of miso paste to deepen the umami, other times I throw in a pinch of red pepper flakes if I'm in the mood for heat. The foundation is solid enough that you can play around and trust the results will still be delicious, which is honestly the mark of a recipe worth making again and again.

• If your snap peas are really thick, slice them lengthwise so they cook through without losing their crisp texture.
• Toast the sesame seeds in a dry pan for 30 seconds right before serving to wake up their nutty flavor.
• Leftover sauce keeps in the fridge for up to a week and makes an incredible glaze for roasted vegetables or grains.

Keeps spoons and utensils off counters while cooking, catching drips and keeping your stovetop clean.

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This stir-fry became my answer to the question of how to eat well without spending hours in the kitchen, and honestly, that's made all the difference in how often I actually cook at home. Every time I make it, I feel a little more confident in the kitchen, and that confidence carries over to everything else I cook.

Frequently Asked Questions

→ How do I get the tofu crispy?

Coat firm tofu cubes in cornstarch before frying in hot vegetable oil. Cook until all sides turn golden and crisp for the best texture.

→ Can I substitute the vegetables?

Yes, you can use other seasonal vegetables such as bell peppers, carrots, or snap peas depending on availability and preference.

→ What sauce ingredients create the teriyaki flavor?

The sauce combines soy sauce, maple syrup, rice vinegar, sesame oil, fresh ginger, and garlic, balanced with a cornstarch slurry to thicken.

→ Is this dish suitable for a gluten-free diet?

Use tamari instead of regular soy sauce to keep the dish gluten-free without sacrificing flavor.

→ What can I serve alongside this dish?

Steamed jasmine rice or soba noodles complement the teriyaki tofu and vegetables, enhancing the overall meal experience.

→ How long does it take to prepare this dish?

The total time is about 30 minutes, including preparation and cooking, making it a convenient option for weeknight meals.