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Easy Vegan Teriyaki Tofu Stir-Fry

A quick and satisfying dish featuring crispy tofu, vibrant vegetables, and a savory teriyaki sauce, perfect for weeknight dinners or special occasions.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 14 oz firm tofu, pressed and cubed
  • 2 cups broccoli florets, washed
  • 1 bell pepper, sliced (any color you prefer!)
  • 1 cup snap peas, trimmed
  • 1 carrot, julienned
Sauce Ingredients
  • 3 tablespoons soy sauce (ensure it is Halal)
  • 2 tablespoons maple syrup
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • Sesame seeds, for garnish

Method
 

Preparation
  1. Begin by pressing the tofu to remove excess moisture. Wrap the tofu in a clean towel and place a heavy object on top for about 15 minutes. Once drained, cut the tofu into bite-sized cubes.
  2. In a large non-stick skillet or wok, heat the sesame oil over medium heat.
Cooking
  1. Add the cubed tofu to the skillet and cook until golden brown on all sides (about 8-10 minutes). Remember to flip them occasionally to get that crispy consistency!
  2. Toss in the garlic, ginger, broccoli, bell pepper, snap peas, and carrot. Stir-fry for an additional 5-7 minutes until the veggies are tender yet still crisp.
  3. In a small bowl, whisk together the soy sauce, maple syrup, cornstarch, and water until smooth. Pour this sauce over the stir-fry and cook for 2-3 minutes, allowing the sauce to thicken slightly.
  4. Once everything is well-coated and heated through, remove it from the heat. Ideally, garnish with sesame seeds for an added texture.
  5. Plate the stir-fry and enjoy it warm with rice or noodles.

Notes

For tofu substitutions, tempeh is a great Halal alternative, adding a nutty flavor. Prep all veggies prior to cooking for even cooking and faster stir-frying. For extra crispy tofu, try pan-searing it in cornstarch before adding it to the stir-fry. Store leftovers in an airtight container in the refrigerator for up to 3 days.