Quick Stir-Fried Teriyaki Tofu with Broccoli and Carrots

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

A simple, flavorful stir-fry featuring crispy tofu cubes glazed in homemade teriyaki sauce tossed with tender broccoli and sweet carrots. This Japanese-inspired vegan recipe (vegetarian), ready in about 35 minutes, pairs extra firm tofu pressed and cubed, broccoli florets, carrots sliced thin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, 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 extra firm tofu pressed and cubed
• 2 cups broccoli florets
• 1 cup carrots sliced thin
• 3 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp cornstarch
• 2 tbsp vegetable oil
• 2 cloves garlic minced
• 1 tsp fresh ginger grated
• 1/4 cup water
• 1 tsp sesame seeds for garnish
• 2 green onions sliced

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Instructions

1. Step 1: Press 14 oz extra firm tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes. Toss tofu cubes with 1 tbsp cornstarch until lightly coated.
2. Step 2: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add tofu cubes and cook for 3-4 minutes per side until golden and crispy. Remove tofu and set aside.
3. Step 3: In the same skillet, add 2 cups broccoli florets and 1 cup thinly sliced carrots. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
4. Step 4: Meanwhile, mix 3 tbsp soy sauce, 1 tbsp brown sugar, 1 tbsp rice vinegar, 1 tsp sesame oil, 2 minced garlic cloves, 1 tsp grated ginger, and 1/4 cup water in a small bowl.
5. Step 5: Pour the sauce into the skillet with vegetables and bring to a simmer. Return tofu to the pan and toss everything gently to coat. Cook for 2 more minutes until sauce thickens and glazes the tofu and veggies.
6. Step 6: Remove from heat, garnish with 1 tsp sesame seeds and 2 sliced green onions, and serve immediately over steamed rice or noodles.