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- 1 block (14 oz) firm tofu, pressed and cubed - 2 tablespoons cornstarch - 2 tablespoons vegetable oil - 1 red bell pepper, sliced - 1 cup broccoli florets - 1 cup sugar snap peas - 3 green onions, chopped - 4 cloves garlic, minced - 1 tablespoon ginger, grated - 1/4 cup soy sauce - 1/4 cup maple syrup - 1 tablespoon sesame oil - 1 tablespoon rice vinegar - 1 teaspoon sesame seeds for garnish Each ingredient plays a key role. The firm tofu adds protein. The cornstarch creates a crispy coating. Vegetable oil helps fry the tofu. The veggies add color and crunch. Adjust the amount of soy sauce and maple syrup for sweetness or saltiness. You can swap veggies based on what you have at home. - For tofu, you can use tempeh or seitan if you want a different flavor. - Instead of vegetable oil, try canola oil or peanut oil for frying. - If you don’t have soy sauce, tamari is a great gluten-free option. - Maple syrup can be swapped with honey or agave syrup for sweetness. - Rice vinegar can be replaced with apple cider vinegar for a similar tang. {{ingredient_image_1}} To start, you need to press the tofu. This helps remove extra water. Place the tofu block on a plate. Then, put another plate on top. You can add something heavy, like a can, to press it down. Let it sit for at least 30 minutes. After that, cut the tofu into bite-sized cubes. Next, toss the tofu cubes in cornstarch. Make sure each piece gets a nice coating. This is the secret to making it crispy. Heat 2 tablespoons of vegetable oil in a non-stick skillet or wok over medium-high heat. Once the oil is hot, add the tofu cubes in a single layer. Cook them for about 4-5 minutes on each side. They should turn golden brown and crispy. Once done, take the tofu out and set it aside. Now, it’s time for the veggies! In the same skillet, add the sliced red bell pepper, broccoli florets, and sugar snap peas. Stir-fry these colorful vegetables for about 3-4 minutes. You want them to look bright and slightly tender. Then, add the minced garlic and grated ginger. Cook for another minute until the aroma fills your kitchen. In a small bowl, mix soy sauce, maple syrup, sesame oil, and rice vinegar. This will be your teriyaki sauce. Return the crispy tofu to the skillet. Pour the teriyaki sauce over the tofu and vegetables. Gently toss everything to combine. Cook for another 2-3 minutes until everything is hot and well-coated. Finally, remove from heat and stir in chopped green onions. To get crispy tofu, start by pressing it. Remove extra moisture for at least 30 minutes. The drier the tofu, the better it will crisp up. Cut it into small cubes. Coat these cubes in cornstarch. This step is key for crunch. When you cook them, use enough oil. Heat the oil in your skillet until it's hot. This helps the tofu turn golden brown and crispy. For a great flavor, use fresh garlic and ginger. Mince the garlic finely and grate the ginger. Add these to the hot vegetables for the best taste. When making the teriyaki sauce, mix soy sauce with maple syrup. This combo gives sweetness and depth. Don't forget a splash of sesame oil and rice vinegar. These ingredients add a burst of flavor to your dish. Serve your stir fry in a large bowl. This makes it easy to share. Top it with sesame seeds for a nice crunch. Adding extra chopped green onions brightens the dish. Pair it with steamed rice or quinoa for a filling meal. You can also serve it with a side of pickled vegetables for a tangy kick. Enjoy your colorful and tasty meal! Pro Tips Press Tofu Properly: Ensure you press the tofu for at least 30 minutes to remove as much moisture as possible. This step is crucial for achieving that desired crispy texture. Even Cornstarch Coating: Make sure to coat the tofu evenly with cornstarch to ensure every piece becomes crispy when cooked. Shake off any excess cornstarch before frying. Stir-Fry in Batches: If your skillet is small, consider stir-frying the vegetables in batches. This prevents overcrowding and helps achieve that vibrant, slightly tender texture. Customize Your Sauce: Feel free to adjust the teriyaki sauce ingredients according to your taste. You can add more maple syrup for sweetness or a splash of chili sauce for heat. {{image_2}} You can make this dish even heartier by adding chicken or shrimp. For chicken, use boneless, skinless breasts. Cut them into bite-sized pieces. Cook them in the skillet first until they are golden brown. Then, follow the same steps for the tofu. If you prefer shrimp, use peeled and deveined shrimp. Add them to the pan after the veggies are almost done. Cook until they turn pink. This adds a nice protein boost and flavor. Feel free to switch up the veggies in your stir fry. You can add carrots, bell peppers, or snap peas. Try using zucchini or mushrooms for a different taste. Broccoli and bell peppers work well for color and crunch. Just make sure to cut them into even pieces for even cooking. The more colorful your dish, the more fun it is to eat! You can change the flavor of the sauce too! Instead of teriyaki, try a sweet and sour sauce. A spicy chili sauce adds a kick. You might like a peanut sauce for a nutty taste. Just mix it up in the same way as the teriyaki sauce. Each sauce brings its own flair to the dish. This way, you can enjoy a new meal every time! To store your crispy tofu teriyaki stir fry, let it cool first. Then, place it in an airtight container. Make sure to cover it well to keep it fresh. You can store it in the fridge for up to four days. If you want to keep it longer, freezing is a great option. When reheating, I suggest using a skillet. Heat a little oil over medium heat. Add the stir fry and cook until warm. This method keeps the tofu crispy. If using a microwave, place the stir fry in a microwave-safe dish. Heat in 30-second intervals. Stir in between to ensure even heating. You can freeze this stir fry, but keep a few things in mind. First, store it in a freezer-safe container. It can last up to three months in the freezer. When ready to eat, let it thaw in the fridge overnight. Reheat it in a skillet to regain that crispy texture. Avoid reheating it directly from the freezer, as it may become mushy. The best type of tofu for stir fry is firm tofu. Firm tofu holds its shape well during cooking. It crisps up nicely when cooked, giving you that great texture. Silken or soft tofu can break apart too easily. If you want crunch, go for firm tofu! Yes, you can make this recipe gluten-free. Just use gluten-free soy sauce or tamari. These options taste great and work well in the teriyaki sauce. Always check labels to ensure all your ingredients are gluten-free. It's easy to enjoy this dish without gluten! To store leftover stir fry, place it in an airtight container. Keep it in the fridge for up to three days. When you want to reheat it, use a skillet over medium heat. Stir it well until heated. You can also microwave it for a quick meal. Just make sure to cover it! In this blog post, we explored the essentials for a great stir fry. We covered the ingredients you need, from tofu to seasonings. I shared steps to prepare and cook tofu for a crispy texture. We also discussed tips for flavor and serving ideas. Variations included protein choices, vegetable swaps, and sauces. Lastly, I provided guidance on storage and reheating methods. Remember, you can customize this stir fry to fit your taste. Enjoy experimenting with different flavors and enjoy your meal!

Crispy Tofu Teriyaki Stir Fry

A delicious and healthy stir fry featuring crispy tofu and vibrant vegetables in a homemade teriyaki sauce.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 300 kcal

Ingredients
  

  • 14 oz firm tofu, pressed and cubed
  • 2 tablespoons cornstarch
  • 2 tablespoons vegetable oil
  • 1 unit red bell pepper, sliced
  • 1 cup broccoli florets
  • 1 cup sugar snap peas
  • 3 unit green onions, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 4 cup soy sauce
  • 1 4 cup maple syrup
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame seeds for garnish

Instructions
 

  • Begin by pressing the tofu for at least 30 minutes to remove excess moisture. Once pressed, cut the tofu into bite-sized cubes.
  • Toss the cubed tofu in cornstarch until evenly coated. This will help achieve a crispy texture.
  • Heat 2 tablespoons of vegetable oil in a non-stick skillet or wok over medium-high heat. Add the tofu cubes in a single layer and cook until golden brown and crispy, about 4-5 minutes on each side. Remove the tofu from the skillet and set aside.
  • In the same skillet, add the sliced red bell pepper, broccoli florets, and sugar snap peas. Stir-fry the vegetables for about 3-4 minutes until they're vibrant and slightly tender.
  • Add the minced garlic and grated ginger to the vegetables, cooking for an additional minute until fragrant.
  • In a small bowl, whisk together the soy sauce, maple syrup, sesame oil, and rice vinegar to create the teriyaki sauce.
  • Return the crispy tofu to the skillet with the sautéed vegetables. Pour the teriyaki sauce over everything and gently toss to combine, cooking for another 2-3 minutes until everything is well coated and heated through.
  • Remove from heat and stir in the chopped green onions.

Notes

Serve the stir-fry in a large bowl or platter, garnished with sesame seeds on top. Enjoy with steamed rice or quinoa for a complete meal!
Keyword stir fry, teriyaki, tofu, vegetarian