Easy to Make Tofu Teriyaki Stir-Fry
Dinner is ready in a flash when Tofu Teriyaki Stir-Fry is on the menu! This dish is quick and easy to make, so it’s a terrific option for busy weeknights. It's vegan and gluten-free.
Ingredients
For the Stir-Fry
- 1 14- ounce package extra firm tofu , drained, pressed, and cut into 1-inch cubes
- 1 tablespoon tamari
- 1 tablespoon rice vinegar
- 1 teaspoon neutral-flavored oil
- 1 bunch broccoli (about 1 pound) cut into bite-sized florets,
For the Teriyaki Sauce
- ½ cup tamari
- ¼ cup vegetable stock
- ¼ cup rice vinegar
- 2 tablespoons cornstarch
- 1 tablespoon agave nectar
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
- ½ teaspoon sea salt
For Serving
- 4 cups cooked brown rice
- 1 tablespoon sesame seeds
- 2 scallions sliced
Instructions
- Place the tofu cubes in a medium-sized bowl and drizzle on one tablespoon each of tamari and rice vinegar. Toss to coat.
- Heat the oil in a large pan over medium-sized heat. Add the tofu and cook until it begins to turn golden brown. Flip the cubes occasionally to brown each side. Cook for about 3 minutes on each side, or until the tofu reaches your desired level of crispiness.
- Remove the tofu from the pan and set aside.
- Add the broccoli to the pan and cook, stirring frequently, for about 3 minutes, or until it turns bright green.
- Whisk together the teriyaki sauce ingredients in a small bowl.
- Add the tofu back to the pan along with the sauce. Stir frequently, making sure to coat everything in the teriyaki sauce.
- Cook until the sauce thickens and reduces slightly, about 3 to 5 minutes.
- Serve hot over cooked brown rice and top with sesame seeds and sliced scallions.