One-Pan Teriyaki Tofu with Sesame-Ginger Veggies

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

A vibrant, gluten-free meal where crispy tofu and colorful vegetables simmer in a homemade teriyaki sauce, ready in 35 minutes. This Japanese-inspired one-pot recipe (gluten-free, vegetarian), ready in about 35 minutes, pairs extra-firm tofu, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 315 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

• 1 block (14 oz), pressed and cubed extra-firm tofu
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp, grated ginger
• 1 clove, minced garlic
• 1 tsp sesame oil
• 2 cups, florets broccoli
• 1 cup, thinly sliced carrots
• 1/2 cup, sliced red onion
• 1 tbsp cornstarch
• 1 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: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tsp grated ginger, and 1 minced garlic clove to make the teriyaki sauce.
2. Step 2: Heat 1 tsp sesame oil in a large skillet over medium-high heat, add 1 block cubed tofu, and cook for 5-6 minutes until golden and crispy on all sides; remove and set aside.
3. Step 3: Add 2 cups broccoli florets, 1 cup sliced carrots, and 1/2 cup sliced red onion to the skillet; stir-fry for 4-5 minutes until vegetables are crisp-tender and slightly charred.
4. Step 4: Return the crispy tofu to the skillet, pour in the teriyaki sauce, and toss to coat; cook for 2 minutes until sauce thickens and bubbles.
5. Step 5: Stir in 1 tbsp cornstarch mixed with 2 tbsp water, cook for 1 minute until sauce coats the back of a spoon.
6. Step 6: Remove from heat, sprinkle with 1 tbsp sesame seeds, and serve immediately.