One-Pan Teriyaki Tofu and Rainbow Vegetables
Crispy tofu and colorful veggies coated in a sweet-savory teriyaki glaze, ready in 25 minutes for a satisfying vegan meal. This asian-inspired one pot (vegan) ready in about 40 minutes pairs pressed and cubed Firm tofu, florets Broccoli, thinly sliced Bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 14 oz, pressed and cubed Firm tofu
- 2 cups, florets Broccoli
- 1, thinly sliced Bell pepper
- 1, julienned Carrot
- 1/2, thinly sliced Onion
- 3 tbsp Soy sauce
- 1 tbsp Rice vinegar
- 1 tbsp Brown sugar
- 2 cloves, minced Garlic
- 1 tsp, grated Ginger
- 1 tsp Sesame oil
- 1 tsp Cornstarch
Instructions
- Step 1: Heat a large skillet over medium-high heat. Add 14 oz pressed and cubed tofu, then cook 5-6 minutes per side until golden brown, flipping once. Transfer to a plate and set aside.
- Step 2: Add 1/2 cup water to skillet, then stir in 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp brown sugar, 2 minced garlic cloves, and 1 tsp grated ginger. Bring to a simmer and stir until sugar dissolves (2 minutes).
- Step 3: Add 2 cups broccoli florets, 1 sliced bell pepper, 1 julienned carrot, and 1/2 sliced onion to skillet. Cook 6-7 minutes, stirring occasionally, until vegetables are tender-crisp. Stir in 1 tsp cornstarch mixed with 1 tbsp water to thicken sauce (1 minute). Return tofu to skillet, toss to coat, and cook 1-2 minutes more. Drizzle with 1 tsp sesame oil before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pan Teriyaki Tofu and Rainbow Vegetables take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pan Teriyaki Tofu and Rainbow Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pressed and cubed firm tofu from drying out.
Can I substitute ingredients in One-Pan Teriyaki Tofu and Rainbow Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pan Teriyaki Tofu and Rainbow Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is One-Pan Teriyaki Tofu and Rainbow Vegetables vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
