This Crispy Teriyaki Tofu & Broccoli makes the perfect weeknight dinner recipe! Not only can it be made in just 30 minutes, but it's packed with protein, healthy veggies, and the most delicious sweet & tangy teriyaki sauce.
We make a LOT of tofu recipes in my house, but this crispy & sticky teriyaki tofu recipe is one even my daughter loves! It's perfectly sweet, tangy, savory, and so easy to make.
Ingredients:
Ingredient & substitution notes:
- Mirin: Mirin is a Japanese rice wine traditionally used in many Japanese dishes, especially teriyaki sauce. It's what gives it that thick and glossy finish and tangy flavor.
- If you can't find Mirin, you can substitute it with 1 Tablespoon rice wine vinegar and 1 teaspoon maple syrup for a similar flavor and texture.
- Brown Sugar: I used light brown sugar in the sauce, but you can also use dark brown sugar (just note that you will have a darker sauce).
- Garlic: I used fresh garlic in the sauce, but it can be substituted with ¼ teaspoon garlic powder.
- Avocado Oil: This is my preferred oil for cooking stir-fry; however, it can be substituted 1:1 with any neutral cooking oil.
How to make teriyaki tofu and broccoli
Press & season the tofu
Add the cornstarch, salt, & pepper to a small bowl and mix together.
Press the tofu between two paper towels for about 8-10 minutes to remove any excess moisture.
Then, slice the tofu into triangles and coat each piece with the cornstarch mixture.
Make the teriyaki sauce
To make the tofu teriyaki sauce, add the water, soy sauce, mirin, brown sugar, ginger, garlic, cornstarch, and sesame seeds to a small bowl and mix together. Set aside for later.
Cook the broccoli & tofu
Add about 1.5 tablespoons of oil to a pan and heat over medium heat. Then add the broccoli, salt, & pepper and stir-fry for about 5 minutes, until crisp-tender but not super soft. Remove from the pan and set aside in a small bowl.
Then add the remaining 1.5 tablespoons of oil to the pan. Once hot, add in the tofu and cook until crispy (about 8-10 minutes).
Add in the teriyaki sauce
Add the broccoli back to the pan with the tofu and then pour in the teriyaki sauce. Turn off the heat and stir everything together for about 1 minute until the teriyaki sauce has thickened and is coating the tofu & broccoli.
Serve & enjoy
I love serving this teriyaki tofu and broccoli over a big bowl of white rice, with a sprinkle of extra sesame seeds on top. However, it's just as great right out of the pan!
FAQ & Tips:
Is this teriyaki tofu stir fry?
This recipe is not gluten-free because we are using soy sauce that has wheat in it. However, the rest of the ingredients in this dish are gluten-free.
To make this vegan tofu teriyaki gluten-free, just swap the soy sauce with tamari or coconut aminos!
How do I store & reheat crispy teriyaki tofu?
This dish can be stored in a closed container in the fridge for 4 days or in the freezer for up to 1 month. It's best enjoyed right after making, as the tofu will lose a bit of its crispiness when sitting in the sauce.
You can reheat in the microwave or in a skillet over medium heat until warmed throughout.
I can't wait for you to try this easy & delicious Teriyaki Tofu & Broccoli. It's made with simple ingredients, is perfectly sweet & savory, and is truly the best vegan weeknight dinner recipe.
More delicious tofu recipes you will love:
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Teriyaki Tofu & Broccoli
Ingredients
Crispy Tofu & Broccoli
- 14 ounce firm tofu must be firm or extra firm, not soft
- ¼ cup cornstarch
- salt & pepper to taste
- 3 Tablespoons oil
- 3 cups chopped broccoli
Teriyaki Sauce
- ⅓ cup water
- 3 Tablespoons soy sauce
- 2 Tablespoons brown sugar
- 1 Tablespoon mirin
- 1 teaspoon cornstarch
- 2 cloves garlic, minced
- ¼ teaspoon ground ginger
- 1 teaspoon sesame seeds more to top
Instructions
Prep the tofu & teriyaki sauce
- To start, press the tofu block between two towels or two paper towels. Let the tofu sit for 5-10 minutes.
- While the tofu is being pressed, mix the cornstarch, salt, & pepper in a small bowl. You can also chop the broccoli at this time if needed.
- While the tofu is being pressed, you can also prep the teriyaki sauce. Add the water, soy sauce, brown sugar, mirin, cornstarch, minced garlic, ground ginger, and sesame seeds to a small bowl and mix together until combined. Set aside.
- Once the tofu is ready, slice the tofu into triangles. Start by cutting the tofu in half lengthwise, then slice the tofu into 4 evenly sized squares. Finish by cutting each square diagonally to form the triangle shape.
- Dip each tofu triangle in the cornstarch mixture until evenly coated and set aside.
Cook the tofu & broccoli
- Heat 1.5 Tablespoons of oil in a pan. Once the oil is warm, add in the broccoli and stir-fry for about 5 minutes until the broccoli is tender, but not too soft. Remove the broccoli from the pan and set aside.
- Add the remaining 1.5 Tablespoons of oil to the pan. Then, add in the tofu triangles and cook until crispy (about 8-10 minutes).
- Once the tofu is cooked on all sides and crispy, add the cooked broccoli and teriyaki sauce to the pan. You may have to stir the teriyaki sauce again before adding it to the pan as the cornstarch may settle at the bottom.
- Turn off the heat and mix the tofu, broccoli, and teriyaki sauce together for about 1 minute until the sauce thickens and evenly coats the tofu and brococli.
- Remove the pan from the heat and serve over a big bowl of white rice. Garnish with additonal sesame seeds if desired. Enjoy!
Notes
- Please see the blog post for recipe tips & substitution notes.
- This dish can be stored in a closed container in the fridge for 4 days or in the freezer for up to 1 month. However, it's truly best enjoyed right after making, as the tofu will lose a bit of its crispiness when sitting in the sauce.
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