One-Pan Teriyaki Tofu with Broccoli and Carrots

Crispy tofu and vegetables coated in a sweet-tangy teriyaki glaze, all cooked in one pan for minimal cleanup.

Cuisine: Asian

Category: One Pot

Prep: 15 minutes. Cook: 20 minutes.

Serves 2.

Ingredients

• 1 block (14 oz), pressed and cubed extra-firm tofu
• 2 cups, cut into florets broccoli
• 1 cup, sliced into thin rounds carrots
• 1/2 cup teriyaki sauce
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tsp, minced ginger
• 2 cloves, minced garlic
• 1 tbsp cornstarch
• 1 tsp sesame oil
• 1 tbsp, for garnish sesame seeds

Instructions

1. Step 1: In a small bowl, whisk together 1/2 cup teriyaki sauce, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp maple syrup, 1 tsp minced ginger, and 2 minced garlic cloves. Set aside.
2. Step 2: Heat 1 tsp sesame oil in a large skillet over medium-high heat. Add cubed tofu and cook for 5-6 minutes per side, until golden brown and crispy. Remove tofu and set aside.
3. Step 3: Add broccoli and carrots to skillet with a splash of water. Cover and cook for 5 minutes, then uncover and cook for 3 more minutes until vegetables are tender-crisp. Stir in teriyaki sauce mixture and cook for 2 minutes until thickened. Add cornstarch mixed with 1 tbsp water to thicken sauce further if needed.
4. Step 4: Return tofu to skillet, toss to coat, and cook for 1 more minute. Garnish with 1 tbsp sesame seeds before serving.