Vegan Teriyaki Tofu Stir-Fry (Printable)

A vibrant dish featuring tofu, broccoli, peppers, and a homemade teriyaki glaze baked together for flavors.

# What You Need:

→ Tofu and Vegetables

01 - 14 oz extra-firm tofu, pressed and cubed
02 - 1 head broccoli, cut into florets (approximately 10.5 oz)
03 - 1 red bell pepper, sliced
04 - 1 yellow bell pepper, sliced
05 - 1 medium red onion, sliced
06 - 2 tablespoons vegetable oil (avocado or canola)
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

→ Optional Garnishes

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

# Expert Advice:

01 -
  • It's a one-pan dinner that actually looks impressive without the stress of managing multiple burners.
  • The tofu gets crispy and absorbs the teriyaki sauce like it was made for this moment.
  • You can prep everything while the oven does the heavy lifting, leaving you time to breathe.
02 -
  • Pressing your tofu thoroughly is the difference between crispy and mushy—don't skip this or you'll be disappointed with the texture.
  • Tossing the tofu halfway through baking ensures all sides get golden and develop that satisfying crust.
  • The cornstarch in the sauce is crucial for making it stick to the vegetables instead of becoming a thin glaze.
03 -
  • If you want extra-crispy tofu, toss the cubes in a tablespoon of cornstarch before spreading them on the pan—this creates an even crispier exterior.
  • Don't crowd the pan; give everything room to breathe so vegetables roast rather than steam.
  • Swap in snap peas, carrots, mushrooms, or bok choy based on what's in season or what you have on hand—the teriyaki works with almost any vegetable.
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