One-Pan Teriyaki Tofu with Crisp Vegetables
A vibrant Asian-inspired stir-fry featuring crispy pan-seared tofu and fresh vegetables in a sweet-savory teriyaki sauce, ready in 25 minutes. This asian-inspired vegetarian (gluten-free) ready in about 45 minutes pairs pressed and cubed firm tofu, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 tbsp cornstarch
- 2 tbsp vegetable oil
- 1 cup broccoli florets
- 1, sliced bell peppers
- 1, julienned carrots
- 3 tbsp teriyaki sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp soy sauce
- 1/2 tsp, minced ginger
- 1 clove, minced garlic
- 1/4 cup, sliced green onions
Instructions
- Step 1: Toss 14 oz pressed, cubed tofu with 2 tbsp cornstarch until evenly coated. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu in a single layer and cook for 5-6 minutes per side until golden and crispy, then set aside.
- Step 2: In the same skillet, add 1 cup broccoli florets, 1 sliced bell pepper, and 1 julienned carrot. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
- Step 3: Whisk together 3 tbsp teriyaki sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tbsp soy sauce, 1/2 tsp minced ginger, and 1 minced garlic clove. Pour sauce over vegetables and cook for 1 minute until heated through.
- Step 4: Return tofu to skillet, tossing to coat with sauce. Cook for 2 more minutes. Sprinkle with 1/4 cup sliced green onions and serve immediately over rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pan Teriyaki Tofu with Crisp Vegetables take to make?
Total time is about 45 minutes (25 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 Crisp 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 with Crisp 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 with Crisp 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 with Crisp Vegetables gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The flavors in this one-pan are incredible.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
