Japanese-style Teriyaki Tofu Stir-Fry
Time 30 minutes
Servings 4 People
This Japanese-style Teriyaki Tofu Stir-Fry recipe is inspired by my travels to Japan, where I fell in love with the rich flavors of teriyaki sauce. The combination of sweet and savory elements creates a delightful balance that enhances the taste of tofu and vegetables.
I've always been a fan of stir-fries because they are quick, easy, and versatile. This dish is no exception, as it can be customized with your favorite vegetables and served over rice or noodles for a satisfying meal.
The secret to this recipe's success lies in its homemade teriyaki sauce, which is both simple to make and far superior to store-bought versions. Once you try it, you'll never go back!
- 1 block (14 oz) firm tofu, drained and cubed
- 2 tablespoons vegetable oil
- 1 cup broccoli florets
- 1 cup sliced bell peppers
- 1 cup sliced carrots
- 1/2 cup sliced onions
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1/4 cup water
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds
- In a small bowl, whisk together soy sauce, mirin, brown sugar, cornstarch, and water to create the teriyaki sauce. Set aside.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the cubed tofu and cook until golden brown on all sides, about 5-7 minutes. Remove from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the garlic and ginger, and sauté for 30 seconds until fragrant.
- Add the broccoli, bell peppers, carrots, and onions to the skillet. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp.
- Return the cooked tofu to the skillet and pour the teriyaki sauce over the tofu and vegetables. Stir well to coat everything evenly, and cook for an additional 2-3 minutes until the sauce thickens.
- Garnish with sliced green onions and sesame seeds before serving.