Vegetable Stir-Fry with Teriyaki Tofu
Colorful mixed vegetables and crispy tofu pieces glazed in a savory teriyaki sauce, stir-fried to vibrant perfection for a quick and wholesome meal. This asian-inspired vegetarian (vegetarian) ready in about 30 minutes pairs broccoli florets, large, peeled and julienned carrot, snap peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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, drained and cut into 1-inch cubes extra firm tofu
- 1 cup broccoli florets
- 1 medium, sliced into thin strips red bell pepper
- 1 large, peeled and julienned carrot
- 1/2 cup snap peas
- 2, sliced green onions
- 3, minced garlic cloves
- 1 tbsp fresh grated ginger
- 1/4 cup soy sauce
- 2 tbsp mirin
- 1 tbsp brown sugar
- 1 tsp cornstarch
- 2 tbsp water
- 2 tbsp vegetable oil
Instructions
- Step 1: In a small bowl, whisk together 1/4 cup soy sauce, 2 tbsp mirin, 1 tbsp brown sugar, 1 tsp cornstarch, and 2 tbsp water until smooth and set aside as teriyaki sauce.
- Step 2: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add 14 oz cubed extra firm tofu and cook for 5-6 minutes, turning occasionally until all sides are golden and crispy. Remove tofu and set aside.
- Step 3: Add the remaining 1 tbsp vegetable oil to the skillet. Add 3 minced garlic cloves and 1 tbsp grated ginger, sauté for 30 seconds until fragrant.
- Step 4: Add 1 cup broccoli florets, 1 medium sliced red bell pepper, 1 large julienned carrot, and 1/2 cup snap peas. Stir-fry vegetables for 5-6 minutes until vibrant and crisp-tender.
- Step 5: Return the tofu to the skillet, pour the prepared teriyaki sauce over everything, and cook for 2-3 minutes until the sauce thickens and coats the tofu and vegetables evenly.
- Step 6: Garnish with 2 sliced green onions and serve immediately over steamed rice or noodles.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vegetable Stir-Fry with Teriyaki Tofu take to make?
Total time is about 30 minutes (15 min prep + 15 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 Vegetable Stir-Fry with Teriyaki Tofu?
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 broccoli florets from drying out.
Can I substitute ingredients in Vegetable Stir-Fry with Teriyaki Tofu?
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 Vegetable Stir-Fry with Teriyaki Tofu 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 Vegetable Stir-Fry with Teriyaki Tofu vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
