Vegan Teriyaki Tofu Stir-Fry (Print)

Crisp tofu and colorful veggies glazed with savory teriyaki sauce, baked for a flavorful plant-based meal.

# Ingredients:

→ Tofu and Vegetables

01 - 14 oz extra-firm tofu, pressed and cubed
02 - 1 head broccoli, cut into florets
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

→ Garnishes

17 - 2 tablespoons sesame seeds
18 - 2 green onions, sliced
19 - Steamed jasmine 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, bell peppers, and red onion on the 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 is golden brown.
04 - In a small saucepan, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, garlic, ginger, cornstarch, and water. Bring to a simmer over medium heat, whisking continuously until thickened, approximately 2-3 minutes. Remove from heat.
05 - Pour teriyaki sauce over tofu and vegetables on the pan. Toss gently to coat. Return to oven for an additional 5 minutes.
06 - Remove from oven, sprinkle with sesame seeds and green onions. Serve hot over steamed rice if desired.

# Expert Tips:

01 -
  • One pan means one cleanup, which feels like a small miracle on nights when you're exhausted.
  • The tofu actually gets crispy and golden instead of bland and sad, thanks to the oven's dry heat.
  • Your kitchen will smell incredible without any of the splattering mess of stovetop stir-frying.
  • You can customize vegetables based on whatever's hiding in your crisper drawer.
02 -
  • Pressing your tofu matters more than you think—I learned this the hard way when I skipped it and ended up with soft, waterlogged cubes that wouldn't brown no matter what.
  • The halfway stir during baking isn't optional; it's the difference between evenly caramelized vegetables and some pieces burnt while others are still pale.
  • Add the sauce after the initial bake, not before, because cornstarch needs heat to thicken and sauce added too early will just make everything steam.
03 -
  • Don't let the sauce sit too long before pouring—it thickens as it cools and you want it pourable enough to coat everything evenly.
  • If you accidentally make the sauce too thick, whisk in a tablespoon of water at a time until it reaches the right consistency before pouring.
  • Tofu quality matters here; splurge on a good brand because cheap tofu sometimes has an off taste that even teriyaki can't mask.
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