One-Pot Teriyaki Tofu with Broccoli and Snap Peas

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant, protein-packed dinner where firm tofu simmers in a glossy teriyaki glaze with crisp vegetables, ready in under 30 minutes. This asian-inspired one pot (gluten-free, vegetarian) ready in about 45 minutes pairs firm tofu, broccoli florets, snap peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 312 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.

Prep: 20 min Cook: 25 min Serves 4 Asian cuisine 312 cal/serving
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Ingredients

Instructions

  1. Step 1: Press the tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes.
  2. Step 2: In a medium bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tsp sesame oil, 1 tsp cornstarch, and 1/4 cup water until smooth.
  3. Step 3: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the tofu cubes and cook for 5 minutes per side until golden brown, then transfer to a plate.
  4. Step 4: Add the broccoli florets and snap peas to the skillet. Cook for 3 minutes, then add 2 minced garlic cloves and 1 tbsp grated ginger. Cook for 1 minute until fragrant.
  5. Step 5: Pour the sauce mixture over the vegetables and tofu. Bring to a simmer and cook for 2 minutes until the sauce thickens and coats the ingredients.
  6. Step 6: Serve hot over 4 cups cooked rice.

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Frequently asked questions

How long does One-Pot Teriyaki Tofu with Broccoli and Snap Peas take to make?

Total time is about 45 minutes (20 min prep + 25 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-Pot Teriyaki Tofu with Broccoli and Snap Peas?

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 firm tofu from drying out.

Can I substitute ingredients in One-Pot Teriyaki Tofu with Broccoli and Snap Peas?

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-Pot Teriyaki Tofu with Broccoli and Snap Peas 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-Pot Teriyaki Tofu with Broccoli and Snap Peas 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.

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