One-Pan Teriyaki Tofu & Rainbow Veggies

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A vibrant, protein-packed meal with crispy tofu and colorful vegetables in a sweet-savory teriyaki glaze, ready in 25 minutes. This Asian recipe (vegan, gluten free), ready in about 25 minutes, pairs firm tofu, cornstarch, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 tbsp cornstarch
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1/2 cup water
• 1, sliced red bell pepper
• 1 cup, florets broccoli
• 1 medium, sliced zucchini
• 2 tbsp sesame seeds

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Toss 14 oz cubed tofu with 2 tbsp cornstarch until evenly coated. Heat 1 tbsp sesame oil in a large skillet over medium-high heat. Add tofu and cook for 5 minutes per side until golden and crispy.
2. Step 2: In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp rice vinegar, 1 tbsp sesame oil, and 1/2 cup water.
3. Step 3: Add 1 sliced red bell pepper, 1 cup broccoli florets, and 1 sliced zucchini to the skillet with tofu. Cook for 5 minutes, stirring occasionally, until vegetables are tender-crisp.
4. Step 4: Pour teriyaki sauce over tofu and vegetables. Cook for 2-3 minutes until sauce thickens and coats ingredients. Sprinkle with 2 tbsp sesame seeds before serving.