Teriyaki Tofu with Broccoli (Print Version)

A quick dish combining crispy tofu, broccoli, snap peas, and sweet teriyaki sauce for a healthy meal.

# What You'll Need:

→ 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 (use 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

# How to Make It:

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

# Additional Tips::

01 -
  • The tofu gets crispy and golden on the outside while staying tender inside, which honestly shocked me the first time I nailed it.
  • You control the sauce, so it tastes way better than takeout and costs half as much.
  • The whole thing comes together in 30 minutes, making it perfect for those nights when you're hungry now, not in an hour.
02 -
  • Pressing the tofu isn't optional—I learned this the hard way when my first batch came out waterlogged and sad, but now I never skip it and the results are night and day.
  • Don't walk away while the sauce is thickening; just 30 seconds too long and it goes from silky to gelatinous, so stay close and stir constantly.
03 -
  • Marinate your pressed tofu in a couple tablespoons of soy sauce for 10 minutes before coating it—this adds another layer of savory depth that elevates the whole dish.
  • The cornstarch slurry should go in at the very end; if you add it too early, the sauce can break or become too thick before everything's properly coated.
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