One-Pan Teriyaki Tofu with Broccoli and Carrots

By · Reviewed by AislePrompt Editorial · ·

Crispy tofu and vegetables coated in a sweet-tangy teriyaki glaze, all cooked in one pan for minimal cleanup. This asian-inspired one pot (vegan, gluten-free) ready in about 35 minutes pairs cut into florets broccoli, sliced into thin rounds carrots, teriyaki sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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.

Prep: 15 min Cook: 20 min Serves 2 Asian cuisine 310 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does One-Pan Teriyaki Tofu with Broccoli and Carrots take to make?

Total time is about 35 minutes (15 min prep + 20 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 with Broccoli and Carrots?

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 cut into florets broccoli from drying out.

Can I substitute ingredients in One-Pan Teriyaki Tofu with Broccoli and Carrots?

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 with Broccoli and Carrots for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 with Broccoli and Carrots vegan?

Yes — this recipe is tagged vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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