Vegan Tofu Teriyaki Stir-Fry
A quick and flavorful homemade vegan version of a classic teriyaki stir-fry, featuring crispy tofu and vibrant vegetables in a savory sauce.
10 min
Prep
10 min
Cook
4
Serves
370
Calories
Macros · per serving
14g protein
54g carbs
10g fat
Ingredients
For 4 servings
- 400 g tofu
- 60 ml soy sauce
- 2 tbsp maple syrup
- 1 tsp ginger
- 2 clove garlic
- 1 tbsp cornstarch
- 200 g broccoli
- 1 red bell pepper
- 1 carrot
- 2 tbsp olive oil
- 2 tbsp sesame seeds
- 2 green onion
- 240 g white rice
- 480 ml water
Instructions
- 1
Press the tofu for 10 minutes to remove excess moisture, then cut into cubes.
- 2
In a small bowl, mix soy sauce, maple syrup, grated ginger, minced garlic, and cornstarch until smooth to form the teriyaki sauce.
- 3
Cook the rice according to package instructions. Meanwhile, heat 1 tablespoon of olive oil in a pan over medium heat.
- 4
Add tofu cubes to the pan and sauté until golden and crispy on all sides, about 7 minutes. Remove tofu and set aside.
- 5
Add remaining olive oil to the pan. Stir-fry chopped broccoli, sliced red bell pepper, and sliced carrot for 5 minutes until vegetables are tender-crisp.
- 6
Return tofu to the pan, pour in the teriyaki sauce, and stir to coat everything evenly. Cook for an additional 2 minutes until the sauce thickens.
- 7
Garnish with sesame seeds and sliced green onions. Serve over cooked rice.
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