If you're on the lookout for tasty, meatless meals, you've hit the jackpot with these five teriyaki tofu stir-fry recipes! They're packed with flavor, vibrant veggies, and protein-rich tofu that'll make your taste buds dance. Plus, they're super quick to whip up, so you won't be stuck in the kitchen all night. Curious about how to mix and match ingredients for the perfect dish? Keep going to uncover the scrumptious details!
Classic Teriyaki Tofu Stir-Fry
Classic Teriyaki Tofu Stir-Fry is a delightful dish that combines the savory flavors of teriyaki sauce with the crispness of fresh vegetables and the protein-packed goodness of tofu. This recipe showcases how simple ingredients can come together to create a quick and satisfying meal, perfect for busy weeknights or a cozy dinner at home.
With a bit of prep work, you can whip up this colorful stir-fry in no time, making it a favorite among both vegetarians and meat lovers alike.
Ingredients:
- 1 block of firm tofu, pressed and cubed
- 2 tablespoons vegetable oil
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 carrot, thinly sliced
- 1 cup sugar snap peas
- 3 green onions, chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/3 cup teriyaki sauce
- Cooked rice or noodles, for serving
- Sesame seeds, for garnish (optional)
Cooking Instructions:
In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the cubed tofu and cook until golden brown on all sides, about 5-7 minutes. Remove the tofu from the pan and set it aside.
In the same skillet, add the garlic and ginger, sautéing for about 30 seconds until fragrant. Then, toss in the broccoli, bell pepper, carrot, and sugar snap peas, cooking for another 4-5 minutes until the vegetables are tender-crisp.
Return the tofu to the pan and pour the teriyaki sauce over the mixture, stirring to combine. Cook for an additional 2 minutes, allowing the sauce to coat everything evenly. Serve the stir-fry over cooked rice or noodles, garnished with chopped green onions and sesame seeds if desired.
Extra Tips:
To improve the flavor of your teriyaki tofu stir-fry, consider marinating the cubed tofu in some teriyaki sauce for at least 30 minutes before cooking. This allows the tofu to absorb more flavor.
For an extra crunch, add some toasted sesame seeds or chopped nuts as a topping. You can also customize this dish by using your favorite vegetables or adding some heat with red pepper flakes or sriracha.
If you prefer a thicker sauce, mix a little cornstarch with water and add it to the stir-fry during the last minute of cooking. Enjoy your delicious creation!
Spicy Teriyaki Tofu With Broccoli
Spicy Teriyaki Tofu with Broccoli is a delightful dish that combines the savory flavors of teriyaki sauce with a kick of spice, perfectly complementing tender tofu and fresh broccoli.
This vibrant stir-fry isn't only quick to prepare but also packed with nutrients, making it an ideal meal for busy weeknights or a satisfying lunch. The combination of textures from the crispy tofu and crunchy broccoli, along with the spicy sauce, creates a dish that's both comforting and exciting.
Ingredients:
- 14 oz firm tofu, pressed and cubed
- 2 cups broccoli florets
- 2 tablespoons vegetable oil
- 1/4 cup teriyaki sauce
- 1 tablespoon sriracha (adjust to taste)
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon sesame seeds (for garnish)
- Cooked rice or noodles (for serving)
Cooking Instructions:
In a large skillet or wok, heat the vegetable oil over medium-high heat. Once hot, add the cubed tofu and cook until golden brown and crispy on all sides, about 8-10 minutes.
Remove the tofu from the skillet and set aside. In the same skillet, add the broccoli florets, garlic, and ginger; stir-fry for about 3-4 minutes until the broccoli is bright green and tender-crisp.
Return the tofu to the skillet, then pour in the teriyaki sauce and sriracha, stirring well to coat everything evenly. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
Serve the stir-fry hot over cooked rice or noodles, garnishing with sesame seeds.
Extra Tips:
For an extra crunch, consider adding some chopped nuts like cashews or peanuts during the last minute of cooking.
If you prefer a milder dish, adjust the amount of sriracha to your liking or omit it altogether. Marinating the tofu in teriyaki sauce for at least 30 minutes before frying can improve the flavor even more.
Additionally, feel free to customize this recipe by adding other vegetables, such as bell peppers or snap peas, for a colorful and nutritious stir-fry!
Pineapple Teriyaki Tofu and Veggie Medley
Pineapple Teriyaki Tofu and Veggie Medley is a vibrant and flavorful dish that combines the sweetness of pineapple with savory teriyaki sauce, all while incorporating a colorful array of vegetables. This recipe is perfect for a quick weeknight meal or a delightful weekend treat. The tofu absorbs the delicious teriyaki sauce, creating a satisfying dish that pairs wonderfully with rice or noodles.
Ingredients:
- 1 block firm tofu, pressed and cubed
- 1 cup pineapple chunks (fresh or canned)
- 1 bell pepper, sliced (any color)
- 1 cup broccoli florets
- 1 carrot, julienned
- 3 green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/4 cup teriyaki sauce
- 2 tablespoons vegetable oil
- Sesame seeds for garnish
Cooking Instructions:
In a large skillet or wok, heat the vegetable oil over medium heat. Once hot, add the cubed tofu and cook until golden brown on all sides, about 5-7 minutes.
Add the garlic and ginger, stirring for an additional minute until fragrant. Then, toss in the bell pepper, broccoli, and carrot, cooking for another 3-4 minutes until the vegetables are tender yet still crisp.
Stir in the pineapple chunks and teriyaki sauce, mixing well to coat everything evenly. Cook for an additional 2-3 minutes to heat through and allow the flavors to meld together.
Finally, garnish with chopped green onions and sesame seeds before serving.
Extra Tips:
When preparing this dish, feel free to customize the vegetables based on what you have on hand or your personal preferences—snap peas, snow peas, or zucchini would all work well.
For extra flavor, marinate the tofu in teriyaki sauce for 30 minutes prior to cooking. Make sure to press the tofu well to remove excess moisture, which will help it crisp up better when frying.
If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the pan towards the end of cooking.
Enjoy your colorful and tasty Pineapple Teriyaki Tofu and Veggie Medley!
Teriyaki Tofu and Bell Pepper Stir-Fry
Teriyaki Tofu and Bell Pepper Stir-Fry is a delightful dish that perfectly balances sweet and savory flavors, making it a favorite among both vegetarians and meat-lovers alike. This vibrant stir-fry features crispy tofu cubes, tender bell peppers, and a homemade teriyaki sauce that enhances the entire meal.
It's quick to prepare and makes for a healthy dinner option that can be served over rice or noodles for a complete meal.
Ingredients:
- 1 block firm tofu, drained and pressed
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup soy sauce
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- Sesame seeds (for garnish)
- Green onions, chopped (for garnish)
Cooking Instructions:
Begin by cutting the pressed tofu into bite-sized cubes and patting them dry with a paper towel.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the tofu cubes and cook until they're golden brown and crispy on all sides, about 8-10 minutes.
Add the sliced bell peppers, garlic, and ginger to the skillet, stirring frequently until the peppers are just tender.
In a separate bowl, whisk together the soy sauce, honey or maple syrup, rice vinegar, and the cornstarch slurry.
Pour the sauce over the tofu and vegetables, stirring until everything is coated and the sauce thickens, about 2-3 minutes.
Serve hot, garnished with sesame seeds and chopped green onions.
Extra Tips:
For the best texture, make sure to press your tofu well to remove excess moisture, which helps achieve that crispy exterior.
Feel free to customize the vegetables according to your preference—broccoli, snap peas, or carrots all work wonderfully in this stir-fry.
If you prefer a spicier kick, consider adding a splash of sriracha or some red pepper flakes to the sauce.
This dish can be made in advance and reheats beautifully, making it a great option for meal prep.
Sweet and Sour Teriyaki Tofu Bowl
Sweet and Sour Teriyaki Tofu Bowl is a delightful and vibrant dish that combines the savory flavors of teriyaki with a tangy sweet and sour sauce, creating a perfect harmony that enhances tofu to new heights.
This recipe isn't only simple to follow but also packed with colorful vegetables that add both nutrition and visual appeal. Whether you're serving it for a weeknight dinner or a special gathering, this dish is sure to please everyone at the table.
Ingredients:
- 1 block firm tofu, drained and pressed
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1 cup bell peppers, sliced (any color)
- 1 cup broccoli florets
- 1 carrot, julienned
- 2 green onions, chopped
- 1/2 cup teriyaki sauce
- 1/4 cup sweet and sour sauce
- Cooked rice or quinoa, for serving
- Sesame seeds, for garnish
Cooking Instructions:
Start by cutting the pressed tofu into bite-sized cubes and tossing them in cornstarch until evenly coated.
Heat vegetable oil in a large skillet or wok over medium-high heat, then add the tofu cubes, cooking until golden brown and crispy on all sides, about 8-10 minutes.
Once the tofu is cooked, add the bell peppers, broccoli, and carrot to the skillet, sautéing for another 5-7 minutes until the vegetables are tender-crisp.
Pour in the teriyaki sauce and sweet and sour sauce, stirring to coat the tofu and vegetables evenly.
Cook for an additional 2-3 minutes until the sauce thickens slightly. Serve the stir-fry over cooked rice or quinoa, garnished with chopped green onions and sesame seeds.
Extra Tips:
For the best texture, make sure to press the tofu adequately to remove excess moisture, which allows it to absorb the flavors better and achieve a crispy exterior.
Feel free to customize the vegetables based on what you have on hand or your personal preferences – snap peas, zucchini, and baby corn also work wonderfully in this dish.
Additionally, if you prefer a little heat, consider adding some red pepper flakes or a drizzle of sriracha to spice things up!