Vegan Teriyaki Tofu Stir-Fry (Printable)

Crisp tofu and colorful veggies baked with a savory teriyaki glaze for a flavorful plant-based dish.

# Required 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 rice or brown rice for serving

# Preparation Steps:

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 to 3 minutes. Remove from heat.
05 - Pour teriyaki sauce over tofu and vegetables on the pan. Toss gently to coat evenly, then return to the oven for an additional 5 minutes.
06 - Remove from oven, sprinkle with sesame seeds and green onions. Serve immediately over steamed rice if desired.

# Expert Suggestions:

01 -
  • Everything cooks on one pan, which means minimal cleanup and maximum flavor absorption as vegetables and tofu roast together.
  • The homemade teriyaki sauce tastes like it simmered for hours but takes just minutes, fooling everyone at your table.
  • Tofu gets genuinely crispy and absorbs the glaze like it was designed to, turning skeptics into believers.
  • You can prep ingredients while the oven preheats, making this a true weeknight miracle.
02 -
  • Press your tofu properly or it'll release steam and turn mushy—wrap it in a clean towel, set it on a plate, and weight it down for five minutes or use a tofu press.
  • Don't skip tossing the pan halfway through the first bake, because the side touching the pan browns fastest and you want even cooking.
  • Add the cornstarch to your sauce mixture before heating, not after, so it thickens smoothly instead of clumping.
03 -
  • For extra-crispy tofu that sounds almost crunchy when you bite it, toss the cubes in one tablespoon of cornstarch before spreading them on the pan.
  • Make the teriyaki sauce the night before so flavors meld—it keeps in the fridge for up to five days and tastes even better the next day.
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