One-Pan Teriyaki Tofu & Rainbow Vegetables

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

Crispy baked tofu and colorful stir-fried vegetables coated in a homemade teriyaki glaze, ready in 30 minutes with minimal cleanup. This Japanese-inspired one-pot recipe, ready in about 30 minutes, pairs firm tofu, broccoli florets, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, 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 broccoli florets
• 1 cup, thinly sliced carrots
• 1 cup, thinly sliced bell peppers
• 1/2 cup, sliced onion
• 1/2 cup teriyaki sauce
• 1 tbsp rice vinegar
• 1 tbsp soy sauce
• 2 cloves, minced garlic
• 1 tsp, minced ginger
• 1 tsp sesame oil
• 1 tsp cornstarch
• 1 tsp, for garnish sesame seeds

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Instructions

1. Step 1: Heat 1 tsp sesame oil in a large skillet over medium-high heat; add tofu cubes and cook 5 minutes, turning until golden brown on all sides.
2. Step 2: Add broccoli, carrots, bell peppers, and onion to the skillet; stir-fry 5 minutes until vegetables are crisp-tender.
3. Step 3: Whisk teriyaki sauce, rice vinegar, soy sauce, minced garlic, minced ginger, and cornstarch in a bowl; pour over vegetables and tofu, stirring until sauce thickens and coats ingredients (about 2 minutes), then sprinkle with sesame seeds.