One-Pan Teriyaki Tofu with Sesame-Ginger Veggies
A vibrant, gluten-free meal where crispy tofu and colorful vegetables simmer in a homemade teriyaki sauce, ready in 20 minutes. This asian-inspired one pot (gluten-free, vegetarian) ready in about 35 minutes pairs soy sauce, rice vinegar, honey 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 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
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Stir in 1 tbsp cornstarch mixed with 2 tbsp water, cook for 1 minute until sauce coats the back of a spoon.
- Step 6: Remove from heat, sprinkle with 1 tbsp sesame seeds, and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pan Teriyaki Tofu with Sesame-Ginger Veggies 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 Sesame-Ginger Veggies?
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 soy sauce from drying out.
Can I substitute ingredients in One-Pan Teriyaki Tofu with Sesame-Ginger Veggies?
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 Sesame-Ginger Veggies 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 Sesame-Ginger Veggies gluten-free?
Yes — this recipe is tagged gluten-free, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
