Vegetable Stir-Fry with Tofu and Teriyaki Glaze

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

A vibrant medley of fresh vegetables and crispy tofu tossed in a savory teriyaki glaze, delivering a nutritious and kid-friendly vegetarian stir-fry. This Japanese-inspired vegetarian recipe, ready in about 35 minutes, pairs extra firm tofu, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 block extra firm tofu
• 2 tbsp cornstarch
• 3 tbsp vegetable oil
• 1 medium, sliced into strips red bell pepper
• 1 cup snap peas
• 1 large, julienned carrot
• 1/2 cup baby corn
• 2 stalks, chopped green onions
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 2 cloves minced garlic
• 1 tsp grated fresh ginger
• 1/4 cup water
• 1 tsp cornstarch mixed with 1 tbsp water cornstarch slurry

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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 gently with 2 tbsp cornstarch until evenly coated.
2. Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add tofu cubes and cook for 4-5 minutes per side until golden and crispy. Remove tofu and set aside.
3. Step 3: In the same skillet, add 1 tbsp vegetable oil. Add 2 cloves minced garlic and 1 tsp grated fresh ginger, sauté for 30 seconds until fragrant.
4. Step 4: Add 1 sliced medium red bell pepper, 1 cup snap peas, 1 large julienned carrot, 1/2 cup baby corn, and 2 chopped green onions. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
5. Step 5: In a bowl, whisk together 1/4 cup soy sauce, 2 tbsp brown sugar, and 1/4 cup water. Pour the mixture into the skillet with the vegetables.
6. Step 6: Stir in 1 tsp cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) and cook for 1-2 minutes until the sauce thickens and coats the vegetables.
7. Step 7: Return the crispy tofu to the skillet and toss gently to combine all ingredients and heat through before serving.