Teriyaki Tofu Stir Fry
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
A quick, flavorful, and nutritious vegan teriyaki tofu stir fry. Featuring crispy tofu and a rainbow of fresh vegetables tossed in a homemade savory-sweet teriyaki glaze.
A fast weeknight dinner that is packed with protein and endlessly customizable. Tofu crisps in the pan, then soaks up a glossy teriyaki sauce beside whatever vegetables are in the drawer. Twenty minutes, one pan, dinner solved.
🥄 Ingredients
- 🫗 1 cup water
- 🫗 1/4 cup soy sauce (use tamari for gluten-free)
- 🫗 1/4 cup brown sugar
- 🫗 1 pinch garlic powder
- 🫗 1 tsp cornstarch (dissolve in a little cold water first to prevent lumps; add more for a thicker sauce)
- 🫗 Extra-firm tofu (pressed and cubed)
- 🫗 Vegetables: Zucchini, carrots, bell pepper, broccoli (as desired)
- 🫗 1 tbsp oil
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
**Press Tofu:** Wrap your extra-firm tofu in a clean towel and place something heavy on top for 10–15 minutes to remove excess moisture. Cube into bite-sized pieces.
**Sear Tofu:** Heat oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook until golden brown and crispy on all sides. Remove and set aside.
**Sauté Veggies:** In the same pan, add your chopped vegetables. Stir-fry for 5–7 minutes until tender-crisp.
**Make Sauce:** While veggies cook, whisk together all sauce ingredients in a small bowl.
**Combine:** Add the tofu back into the pan with the vegetables. Pour the sauce over everything.
**Thicken:** Stir constantly for 2–3 minutes as the sauce bubbles and thickens, coating everything in a glossy, savory glaze. Serve immediately over rice or noodles.
🎥 Video Tutorial
Teriyaki Tofu Stir Fry
Video credit: embedded from YouTube. All rights belong to the original creator, who allows sharing on other websites.
⚠️ Common Mistakes
- ✕
Wet Tofu: If you don't press your tofu, it won't get crispy and it will dilute your sauce. Don't skip the pressing step!
- ✕
Sauce Clumps: Always mix your cornstarch with a splash of cold water *before* adding it to the hot sauce mixture; this creates a "slurry" that incorporates smoothly.
🔄 Variations
Sesame Boost: Top with toasted sesame seeds and sliced green onions for a professional finish.
Extra Heat: Stir in some red pepper flakes or a dash of sriracha to the sauce if you like a spicy teriyaki.
🧊 Storage
- 📦
This dish stores well in the refrigerator for up to 3 days. Reheat in a pan over medium heat to maintain the texture of the tofu.
💡 Chef Tips
Crispy Tofu: For extra crunch, toss your pressed tofu cubes in a little cornstarch and a pinch of salt before searing in the pan.
Vegetable Order: Add the "harder" vegetables (carrots, broccoli) to the pan a few minutes before the "softer" ones (zucchini, peppers) to ensure they are all cooked perfectly at the same time.
🔗 Related Recipes
About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →