Teriyaki Tofu Stir-Fry

$- 14 oz firm tofu, drained and pressed - 2 tablespoons cornstarch - 2 tablespoons vegetable oil - 1 red bell pepper, sliced - 1 green bell pepper, sliced - 1 cup snap peas, trimmed - 1 carrot, julienned - 3 green onions, chopped (whites and greens separated) - 2 cloves garlic, minced - 1 tablespoon fresh ginger, minced - 1/4 cup low-sodium soy sauce - 2 tablespoons mirin or apple cider vinegar - 1 tablespoon brown sugar - 1 tablespoon sesame oil - Sesame seeds for garnish This recipe uses simple ingredients. I start with firm tofu, which gives a great texture. The cornstarch helps create a crispy outside when frying. I love using fresh vegetables like bell peppers and snap peas for color and crunch. The ginger and garlic add a nice depth of flavor. The soy sauce and mirin create a sweet and salty balance. When I cook, I prioritize freshness. Using seasonal veggies can enhance the dish. If you can, choose organic options. It's better for you and the planet. Each ingredient plays a role, making this stir-fry both tasty and nutritious. {{ingredient_image_1}} To start, cut the pressed tofu into bite-sized cubes. Make sure they are uniform in size. This helps them cook evenly. Next, toss the tofu cubes in cornstarch until they are fully coated. This coating gives the tofu a nice crunch when fried. Now, heat one tablespoon of vegetable oil in a non-stick skillet over medium-high heat. Add the tofu cubes and fry them for about 8 to 10 minutes. Keep turning the cubes until they turn golden brown on all sides. Once they are crispy, remove them from the skillet and set them aside. In the same skillet, add another tablespoon of oil. Sauté the sliced red and green bell peppers, snap peas, and julienned carrot. Cook them for about 5 minutes, stirring often. It is important to keep the vegetables crisp. You want them tender but still vibrant and crunchy. After the vegetables soften, add minced garlic, ginger, and the white parts of the green onions. Cook this mixture for 1 to 2 minutes. The garlic and ginger will add a wonderful aroma to your dish. In a small bowl, mix the low-sodium soy sauce, mirin, brown sugar, and sesame oil. Pour this sauce over the sautéed vegetables. Stir well to combine. Now, add the fried tofu back into the skillet. Toss everything together so the tofu is coated in the sauce. Cook for another 2 to 3 minutes until everything is heated through. This step brings all the flavors together beautifully. - Pressing Tofu: Start by draining the tofu. Wrap it in a clean towel and place something heavy on top. Let it sit for at least 15 minutes. This step removes extra water. Less water means crispier tofu. - Frying Techniques: Cut the pressed tofu into bite-sized cubes. Toss them in cornstarch for a nice coating. Heat vegetable oil in a non-stick skillet over medium-high heat. Fry the tofu until it’s golden brown on all sides, about 8 to 10 minutes. This creates a crunchy outside with a soft inside. - Additional Seasonings: Try adding a dash of red pepper flakes for heat. You can also use a splash of lime juice for a fresh twist. Fresh herbs like cilantro can brighten the dish too. - Sauce Application: Mix the soy sauce, mirin, brown sugar, and sesame oil in a bowl. Pour the sauce over the veggies and tofu in the skillet. Toss everything well to coat. This ensures every bite is packed with flavor. - Pairing Ideas: Serve your Teriyaki Tofu Stir-Fry over fluffy white rice or with noodles. Both options soak up the sauce well and make a filling meal. - Presentation Tips: Garnish with sesame seeds and the green parts of the green onions. This adds color and makes the dish look appealing. A bright plate makes all the difference! Pro Tips Press Tofu Well: Ensure the tofu is thoroughly pressed to remove excess moisture, allowing it to absorb the flavors of the sauce and achieve a better texture when fried. Use High Heat: Cooking the tofu and vegetables over medium-high heat helps to achieve a nice sear on the tofu and retain the crispness of the vegetables, enhancing the overall flavor and texture. Mix Sauce Beforehand: Combine the sauce ingredients in advance to allow the flavors to meld together. This ensures a more balanced and flavorful finish when added to the stir-fry. Garnish for Flavor: Don’t skip the sesame seeds and green onions as a garnish; they add a fresh crunch and visual appeal, elevating the dish’s presentation and taste. {{image_2}} You can swap tofu for chicken or tempeh. Both options add flavor and protein. - Chicken: Use boneless, skinless chicken breasts. Cut them into bite-sized pieces. Cook them until golden, like the tofu. - Tempeh: This is a great plant-based option. Slice it thin and fry it until it's crispy. Tempeh absorbs flavors well and has a nutty taste. Not a fan of snap peas and bell peppers? No problem! Try different veggies based on what you like. - Broccoli: This is a crunchy option. It cooks quickly and adds great color. - Zucchini: Slice it thin. It cooks fast and brings a fresh taste. - Seasonal Options: In spring, use asparagus. In summer, add corn. In fall, try butternut squash. Each season offers unique flavors. You can change the sauce for different tastes. Here are some ideas. - Spicy: Add red pepper flakes or sriracha for heat. Start with a small amount to find your perfect spice level. - Sweet: For a sweeter sauce, add more brown sugar or a bit of honey. This balances the salty soy sauce. - Gluten-Free: Use tamari instead of soy sauce. It's a great choice for those avoiding gluten. Check labels to ensure all ingredients fit your needs. Experiment with these variations to make the dish your own! To keep your leftover stir-fry fresh, store it in an airtight container. Let it cool before sealing. This helps prevent moisture build-up. Place it in the fridge. It should last for about 3 to 5 days. When ready to eat, reheat it on the stove for best texture. You can freeze Teriyaki Tofu Stir-Fry if you want to save it for later. First, let it cool completely. Then, place it in a freezer-safe container. Seal it tightly to avoid freezer burn. It can last for up to 3 months in the freezer. When you're ready to eat it, defrost it overnight in the fridge. Reheat in a pan over medium heat. Add a splash of water or oil to keep it moist. Fresh Teriyaki Tofu Stir-Fry will taste best within a few days. In the fridge, it stays good for 3 to 5 days. If you freeze it, aim to eat it within 3 months for optimal flavor. After that, the taste and texture may change. The best tofu for stir-fry is firm or extra-firm tofu. These types hold their shape well during cooking. Soft tofu breaks apart easily, which is not ideal for stir-frying. Firm tofu absorbs flavors better, making your dish more tasty. It also gives a nice texture. When choosing tofu, look for a product that is well-pressed and free of excess water. This ensures it fries nicely and gets crispy. Yes, this Teriyaki Tofu Stir-Fry is fully vegan. All ingredients are plant-based, so you can enjoy this dish without any animal products. The tofu provides protein and is a great meat substitute. The sauce includes low-sodium soy sauce, mirin, and brown sugar, which are all vegan-friendly. You can serve this dish with rice or noodles for a complete meal. It’s a tasty option for everyone, whether you’re vegan or not. You can serve Teriyaki Tofu Stir-Fry with many sides. Here are some great ideas: - Steamed jasmine or brown rice - Noodles, like soba or udon - A fresh salad with sesame dressing - Stir-fried vegetables for extra crunch These sides balance the flavors of the stir-fry and make your meal more filling. Enjoy! This blog post shared a simple tofu stir-fry recipe with helpful tips. You learned how to prepare tofu and cook fresh vegetables for the best flavor. We talked about storage methods for leftovers and answered common questions about tofu options and vegan dishes. Use these ideas to create a tasty, easy meal. Don't be afraid to try different flavors and ingredients. Enjoy making your stir-fry unique to you!$

Discover the deliciousness of this Teriyaki Tofu Stir-Fry, a perfect vegan stir-fry recipe that is quick to prepare and packed with flavor. This healthy tofu dish features crispy tofu, vibrant veggies, and a savory teriyaki sauce, making it an ideal plant-based meal for busy weeknights. Try this quick tofu recipe for a nourishing dinner. Save this recipe for later! #TeriyakiTofu #VeganStirFry #HealthyTofu #PlantBasedMeals

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Ingredients

14 oz (400g) firm tofu, drained and pressed

2 tablespoons cornstarch

2 tablespoons vegetable oil

1 red bell pepper, sliced

1 green bell pepper, sliced

1 cup snap peas, trimmed

1 carrot, julienned

3 green onions, chopped (whites and greens separated)

2 cloves garlic, minced

1 tablespoon fresh ginger, minced

1/4 cup low-sodium soy sauce

2 tablespoons mirin (or a splash of apple cider vinegar for tang)

1 tablespoon brown sugar

1 tablespoon sesame oil

Sesame seeds for garnish

Instructions

Cut the pressed tofu into bite-sized cubes and toss them in cornstarch until evenly coated.

Heat 1 tablespoon of vegetable oil in a non-stick skillet or wok over medium-high heat.

Add the tofu cubes and fry until golden brown on all sides, about 8-10 minutes. Remove and set aside.

In the same skillet, add the remaining tablespoon of oil. Add the sliced red and green bell peppers, snap peas, and carrot. Stir-fry for about 5 minutes until vegetables are tender but still crisp.

Add the minced garlic, ginger, and chopped white parts of the green onions. Cook for an additional 1-2 minutes.

In a small bowl, mix the soy sauce, mirin (or vinegar), brown sugar, and sesame oil. Pour this sauce over the vegetable mixture and stir well.

Add the fried tofu back to the skillet, tossing everything together to coat with the sauce. Cook for another 2-3 minutes until heated through.

Serve immediately, garnished with sesame seeds and the green parts of the green onions.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4