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- 1 block (14 oz) firm tofu, drained and pressed - 2 tablespoons cornstarch - 2 tablespoons vegetable oil - 1 red bell pepper, sliced - 1 cup snap peas, trimmed - 1 cup broccoli florets - 2 green onions, chopped - 4 cloves garlic, minced - 1 tablespoon ginger, grated - 1/3 cup teriyaki sauce To make a great teriyaki tofu stir fry, choose firm tofu. This style holds its shape well when cooked. Pressing the tofu removes excess water, making it crisp better. Tossing it in cornstarch gives it a golden crust. Fresh vegetables bring color and crunch. I love using red bell pepper, snap peas, and broccoli. These veggies cook quickly and add lots of flavor. You need teriyaki sauce to tie everything together. It adds sweetness and depth. You can find it in stores or make your own. Finally, cooking oil is key for frying. Use vegetable oil for a neutral taste that lets the flavors shine. - 1 tablespoon sesame seeds - 2 green onions, chopped Garnishes make a dish pop. Sesame seeds add a nice crunch. Chopped green onions give a fresh taste. They also add color that makes the dish look appealing. - Cooked jasmine rice - Quinoa Serve your stir fry over jasmine rice or quinoa. Both options soak up the teriyaki sauce well. Rice is fluffy and soft, while quinoa has a nutty flavor. Each choice pairs beautifully with the stir fry. 1. Start by cutting the pressed tofu into bite-sized cubes. Use a sharp knife for clean cuts. 2. In a bowl, toss the tofu cubes with cornstarch. Make sure they are evenly coated. This helps them crisp up when cooked. 1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. 2. Add the coated tofu in a single layer. Cook for about 5-7 minutes. 3. Look for a golden brown color on all sides. Once done, remove the tofu and set it aside. 1. In the same skillet, add the remaining tablespoon of oil. 2. Stir in the sliced red bell pepper, snap peas, and broccoli florets. Sauté for about 4-5 minutes. 3. You want the vegetables to be crisp but tender. 4. Add minced garlic and grated ginger to the skillet. Cook for another minute until fragrant. 5. Return the cooked tofu to the skillet. Pour the teriyaki sauce over everything. 6. Gently stir to coat all the ingredients in the sauce. Cook for an additional 2-3 minutes. 7. Remove from heat and stir in the chopped green onions. Serve this colorful stir fry over jasmine rice or quinoa. Top with sesame seeds for extra crunch! To get crispy tofu, start by pressing it. This removes extra water. Less water helps the tofu brown better. After pressing, cut the tofu into cubes. Toss the cubes in cornstarch. This coating makes the tofu crunchy when you fry it. When cooking vegetables, timing is key. You want them crisp-tender. Start with the heartier veggies, like bell peppers and broccoli. Sauté them for about 4-5 minutes. Then add snap peas for the last minute. This way, all veggies stay bright and crunchy. You can switch up the flavor of your stir fry. Try adding other sauces, like sweet chili or soy sauce. These can add a new twist. You can also mix in spices like chili flakes for heat. Experimenting keeps your meals exciting and fresh. {{image_2}} If you want to switch up your main protein, you have great options. - Tempeh: This is a great choice. It has a nutty flavor and a firm texture. Cut it into cubes and treat it like tofu. - Seitan: This is a wheat-based protein. It has a chewy texture that works well in stir fry. Just slice it thinly and cook as you would tofu. - Chicken or shrimp: Both of these proteins add a different taste. Cut chicken into bite-sized pieces or use peeled shrimp. Cook them in the same way as the tofu. The vegetables in your stir fry can change based on what you like. - Carrots: Slice them thinly to add a sweet crunch. - Bell peppers: You can use green or yellow bell peppers instead of red. They add color and flavor. - Bok choy: This leafy green cooks quickly and adds a mild taste. Use it whole or chop it up. You can explore new flavors by trying different sauces. - Sweet and sour sauce: This sauce gives a tangy twist. It pairs well with the veggies and proteins. - Peanut sauce: This sauce adds creaminess and a rich flavor. It’s perfect for those who love peanuts. These variations let you create a teriyaki tofu stir fry that suits your taste! To store your teriyaki tofu stir fry, let it cool first. Place it in an airtight container. This keeps it fresh in the fridge. Use it within three to four days for the best taste. Always label your container with the date. That way, you will know when to eat it. When you reheat, keep the texture in mind. The best way is to use a skillet. Add a splash of water or oil to help steam it. Heat it over medium heat for about 5-7 minutes. Stir often to ensure even warming. You can also use a microwave. Cover the dish loosely to avoid splatters. Heat in short bursts to preserve texture. If you want to freeze your stir fry, use a freezer-safe bag or container. Squeeze out all the air to avoid freezer burn. It can last up to three months. When you’re ready to eat, thaw it in the fridge overnight. For quick cooking, you can cook it straight from frozen. Just add a few extra minutes to the cooking time. You can easily make teriyaki sauce at home. Here’s a simple recipe: - 1/2 cup soy sauce - 1/4 cup water - 1/4 cup brown sugar - 2 tablespoons rice vinegar - 1 tablespoon cornstarch - 1 tablespoon grated ginger - 2 cloves minced garlic 1. In a small pot, mix soy sauce, water, brown sugar, and rice vinegar. 2. Stir over medium heat until the sugar dissolves. 3. Mix cornstarch with a little water to make a slurry. 4. Add the slurry to the pot. Cook until the sauce thickens. 5. Stir in garlic and ginger, then remove from heat. This sauce adds great flavor to your stir fry! Yes, you can use frozen vegetables. Frozen veggies save time and are often just as nutritious. - When using frozen vegetables, adjust cooking time. - Cook them for a few extra minutes. - Make sure they are heated through and tender. This way, your stir fry will stay fresh and tasty. Many proteins work well with teriyaki sauce. Here are some good options: - Chicken: Tender and juicy, it soaks up the sauce well. - Beef: Thinly sliced beef cooks quickly and tastes great. - Tempeh: A great plant-based option with a nutty flavor. - Shrimp: Quick-cooking and adds a nice texture. Feel free to mix and match! This blog post covered a delicious teriyaki stir fry. We explored key ingredients like firm tofu, fresh veggies, and tasty teriyaki sauce. I shared steps to prep and cook tofu for the best texture. You learned tips for crispy tofu and how to swap out vegetables. I also provided storage tips to keep your meal fresh. Experimenting with variations can lead to new flavors and fun meals. Enjoy making this dish for you and your loved ones!

Teriyaki Tofu Stir Fry

Discover the ultimate Teriyaki Tofu Stir Fry that's quick, delicious, and packed with flavor! This easy recipe combines crispy tofu, vibrant veggies, and a savory teriyaki sauce, perfect for weeknight dinners. In just 30 minutes, you’ll have a healthy meal everyone will love. Ready to elevate your cooking? Click through to explore this delicious recipe and impress your friends and family with your culinary skills!
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Ingredients
  

1 block (14 oz) firm tofu, drained and pressed

2 tablespoons cornstarch

2 tablespoons vegetable oil

1 red bell pepper, sliced

1 cup snap peas, trimmed

1 cup broccoli florets

2 green onions, chopped

4 cloves garlic, minced

1 tablespoon ginger, grated

1/3 cup teriyaki sauce

1 tablespoon sesame seeds (for garnish)

Cooked jasmine rice or quinoa (for serving)

Instructions
 

Start by cutting the pressed tofu into bite-sized cubes.

    In a bowl, toss the tofu cubes with cornstarch until evenly coated. This will help them to crisp up during cooking.

      Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu in a single layer and cook for about 5-7 minutes until golden brown on all sides. Remove the tofu from the skillet and set aside.

        In the same skillet, add the remaining tablespoon of oil. Stir in the red bell pepper, snap peas, and broccoli. Sauté for about 4-5 minutes until the vegetables are crisp-tender.

          Add the minced garlic and grated ginger to the skillet, cooking for another minute until fragrant.

            Return the tofu to the skillet and pour the teriyaki sauce over everything. Gently stir to coat all the ingredients in the sauce and cook for an additional 2-3 minutes.

              Remove from heat and stir in the chopped green onions.

                Serve the stir fry over a bed of jasmine rice or quinoa, and garnish with sesame seeds for added crunch and flavor.

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