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To make a tasty Teriyaki Tofu Stir Fry, gather these key ingredients: - 1 block (14 oz) firm tofu, pressed and cubed - 2 tablespoons cornstarch - 2 tablespoons vegetable oil - 1 cup broccoli florets - 1 bell pepper, sliced (any color) - 1 cup snap peas - 2 carrots, julienned - 3 green onions, chopped - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1/4 cup low-sodium soy sauce - 2 tablespoons maple syrup - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - Sesame seeds for garnish These ingredients create a balanced dish. The tofu provides protein, while the vegetables add vitamins and crunch. The sauce gives it that sweet, salty flavor we all love. For this dish, choose firm tofu. Firm tofu holds its shape well during cooking. Start by pressing the tofu. Place it between two plates and add weight on top. This helps remove extra water. After about 15 to 20 minutes, cut the tofu into 1-inch cubes. Next, coat the tofu cubes with cornstarch. This will help the tofu become crispy when you cook it. The cornstarch adds texture to the dish. It also helps the sauce stick better. You can mix and match vegetables in your stir fry. Besides broccoli, bell pepper, and snap peas, consider these options: - Green beans - Zucchini - Mushrooms - Cauliflower Feel free to use what you have at home. Fresh veggies add color and flavor. The goal is to keep the vegetables firm, so stir-fry them just until they are bright and tender. This keeps them crunchy and vibrant. To start, you need to press the tofu. This removes extra moisture. Place the tofu block between two plates. Add something heavy on top, like a can. Let it sit for 15 minutes. After pressing, cut the tofu into 1-inch cubes. Now, coat the cubes with cornstarch. This helps achieve a crispy texture later. Heat 1 tablespoon of vegetable oil in a large non-stick skillet. Use medium-high heat for the best results. Add the cubed tofu to the skillet. Cook it for about 8-10 minutes. Turn the cubes to brown all sides. They should look golden and crispy. Once done, remove the tofu and set it aside. In the same skillet, add another tablespoon of vegetable oil. Next, add minced garlic and grated ginger. Sauté them for about 30 seconds. The smell will be amazing! Now, toss in the broccoli, bell pepper, snap peas, and carrots. Stir fry the veggies for 5-7 minutes. They should be bright and still have some crunch. While cooking the veggies, you can make the teriyaki sauce. In a small bowl, mix low-sodium soy sauce, maple syrup, rice vinegar, and sesame oil. Stir this mix until well combined. This sauce brings all the flavors together. Once the vegetables are ready, pour the teriyaki sauce over them. Stir well to coat every piece. Now, return the crispy tofu to the skillet. Gently mix everything together. Cook for another 2-3 minutes to heat through. This step ensures all flavors blend perfectly. To finish, sprinkle chopped green onions and sesame seeds on top. This adds a nice touch to your dish. You can also serve the stir fry over steamed jasmine rice. A sprig of cilantro can enhance the look too. Enjoy your homemade teriyaki tofu stir fry! To get crispy tofu, start with firm tofu. Press it to remove extra moisture. This step is key. Cut it into 1-inch cubes. Coat the cubes with cornstarch. The cornstarch helps create a crunchy layer during cooking. Heat vegetable oil in a skillet. Make sure it’s hot before adding the tofu. Cook the tofu until golden brown on all sides, about 8-10 minutes. If you leave it alone, it will brown better. Once done, remove it from the skillet. This makes a great base for your stir fry. For a great vegetable stir fry, use fresh and colorful veggies. Broccoli, bell peppers, snap peas, and carrots work well together. Cut them into even sizes. This helps them cook evenly. Heat oil in the same skillet after cooking the tofu. Sauté minced garlic and grated ginger first. This adds a great aroma. Next, add the veggies. Stir fry them for 5-7 minutes. Keep them vibrant and slightly crunchy. Overcooking makes them mushy, so watch the time closely. To add more flavor, try extra seasonings. A splash of rice vinegar brightens the dish. You can also use low-sodium soy sauce for depth. Maple syrup adds a touch of sweetness. If you like it spicy, add a dash of chili flakes. Always taste as you go. Adjust flavors based on your preference. Garnishing with chopped green onions and sesame seeds makes it look great too. {{image_2}} If you want to switch up the protein, try tempeh or seitan. Both offer great texture and flavor. Tempeh is nutty and firm, while seitan mimics meat well. You can also use chickpeas for a hearty option. Just ensure to cook them until warm. Feel free to mix in any vegetables you like. Zucchini, cauliflower, and mushrooms work great. You can also add baby corn or bell peppers for extra color. Just aim for a mix of textures. This way, your stir fry stays fun and exciting. While teriyaki sauce shines in this dish, other sauces can add flair. Try hoisin sauce for a sweet twist. You can also use peanut sauce for a creamy touch. A splash of sriracha can kick up the heat. Just remember to balance flavors for the best results. To store your tasty teriyaki tofu stir fry, let it cool first. Use an airtight container to keep it fresh. Place your stir fry in the fridge. It will stay good for up to three days. Make sure to cover it well to avoid any bad smells. When you’re ready to enjoy leftovers, the best way to reheat your stir fry is on the stove. Heat a non-stick skillet over medium heat. Add a splash of water or oil to keep it moist. Stir the tofu and veggies until they are hot. This method helps keep the texture nice and prevents sogginess. You can also use a microwave if you’re in a rush. Just cover it to trap steam and heat for one to two minutes. If you want to save your stir fry for later, freezing is a good option. Cool the dish completely, then place it in a freezer-safe bag or container. Squeeze out as much air as you can. Your teriyaki tofu stir fry will stay good for about three months in the freezer. When you’re ready to eat, thaw it in the fridge overnight and reheat as mentioned above. You can store Teriyaki Tofu Stir Fry in the fridge for up to 4 days. Make sure to keep it in an airtight container. This helps keep the flavors fresh. When you want to eat it again, just reheat it on the stove or in the microwave. Yes, you can use other oils for cooking. Oils like canola, peanut, or sesame oil work well. Each oil brings a unique flavor. Choose one based on your taste preference. Just remember, some oils have a lower smoke point. Keep that in mind when cooking. Cornstarch creates a crispier texture than flour. It helps to fry the tofu to a nice golden brown. Flour may not give you the same crunch. If you want crispy tofu, stick with cornstarch for the best results. To make this recipe gluten-free, use gluten-free soy sauce. You can also try tamari as a great alternative. Ensure all other ingredients are gluten-free too. This way, you can enjoy a delicious meal without gluten. Absolutely! You can add more vegetables to the stir fry. Veggies like zucchini, mushrooms, or baby corn work well. Feel free to mix and match based on what you have. This not only adds flavor but also boosts nutrition. We explored how to make a tasty teriyaki tofu stir fry. You learned about key ingredients, tofu tips, and vegetable choices. I shared steps for cooking crispy tofu and flavorful veggies. We discussed ways to personalize your dish and store leftovers. Remember, cooking is fun! Enjoy experimenting with different flavors and textures. You can make this dish your own with just a few changes. Happy cooking!

Teriyaki Tofu Stir Fry Better Than Takeout

Discover the delicious world of Teriyaki Tofu Stir Fry with this easy recipe! Packed with vibrant vegetables and crispy tofu, this dish is not only healthy but also bursting with flavor. Learn how to create a mouthwatering sauce that elevates your stir fry in just 30 minutes. Perfect for a quick weeknight dinner, this recipe will impress everyone at the table. Click through to explore the full recipe and start cooking today!
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Ingredients
  

1 block (14 oz) firm tofu, pressed and cubed

2 tablespoons cornstarch

2 tablespoons vegetable oil

1 cup broccoli florets

1 bell pepper, sliced (any color)

1 cup snap peas

2 carrots, julienned

3 green onions, chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1/4 cup low-sodium soy sauce

2 tablespoons maple syrup

1 tablespoon rice vinegar

1 tablespoon sesame oil

Sesame seeds for garnish

Instructions
 

Prepare the Tofu: Start by pressing the tofu to remove excess moisture. Once pressed, cut the tofu into 1-inch cubes. Toss the cubes in cornstarch until evenly coated.

    Cook the Tofu: Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat. Add the tofu cubes and cook until golden brown on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.

      Sauté Vegetables: In the same skillet, add another tablespoon of vegetable oil. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.

        Add the Veggies: Toss in the broccoli, bell pepper, snap peas, and carrots. Stir fry for about 5-7 minutes or until the vegetables are vibrant and just tender, but still crunchy.

          Create the Sauce: In a small bowl, mix together the soy sauce, maple syrup, rice vinegar, and sesame oil. Pour the sauce over the vegetables in the skillet and stir to coat evenly.

            Combine Tofu and Serve: Return the cooked tofu to the skillet and gently mix to combine all ingredients. Cook for an additional 2-3 minutes until everything is heated through.

              Garnish: Sprinkle chopped green onions and sesame seeds over the stir fry before serving.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Serve the stir-fry over a bed of steamed jasmine rice, with additional sesame seeds and a sprig of cilantro on top for a burst of color.