Vegan Teriyaki Tofu Stir-Fry (Print Version)

Plant-based stir-fry with tofu, broccoli, peppers, and a savory homemade teriyaki glaze baked together.

# What You'll 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
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

# How to Make:

01 - Preheat oven to 425°F and line a large sheet pan with parchment paper. Arrange cubed tofu, broccoli florets, bell peppers, and red onion on the pan. Drizzle with vegetable oil, sprinkle with salt and black pepper, then toss to coat evenly.
02 - Bake for 20 minutes, tossing halfway through, until vegetables are tender and tofu develops a golden exterior.
03 - 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 2-3 minutes. Remove from heat.
04 - Pour teriyaki sauce over tofu and vegetables on the pan. Toss gently to coat evenly. Return to oven for an additional 5 minutes.
05 - Remove from oven and sprinkle with sesame seeds and green onions. Serve hot, optionally over steamed rice.

# Expert Advice:

01 -
  • One sheet pan means one thing to wash, and honestly, that alone makes weeknight cooking feel less like a chore.
  • The tofu gets crispy edges while staying tender inside, which sounds impossible until you taste it.
  • That homemade teriyaki glaze tastes like you spent hours perfecting it, when really it comes together in minutes.
02 -
  • Press your tofu thoroughly before cubing it; I learned this the hard way when my first batch came out water-logged and refused to crisp up no matter how long I roasted it.
  • Don't skip tossing halfway through the first bake; this simple step is what gives you crispy edges instead of a uniform soft texture.
  • Add the cornstarch to the sauce correctly by making a slurry first, or you'll end up with lumpy glaze that feels grainy on your tongue.
03 -
  • For extra-crispy tofu, toss the cubes in a tablespoon of cornstarch before spreading them on the pan; this creates an almost crunchy exterior that's addictive.
  • Don't toss the vegetables with the sauce until just before the final 5-minute bake, or they'll start releasing moisture and the sauce will become watery instead of clinging.
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