Teriyaki Tofu and Vegetable Stir-fry

Elevate your lunch with this delicious and healthy teriyaki tofu and vegetable stir-fry. Made with a colorful array of fresh and crunchy veggies, including bell peppers, carrots, and broccoli, and a generous serving of protein-rich tofu, this stir-fry is a nutritious and satisfying option that will keep you fueled throughout the day. Coated in a sweet and savory teriyaki sauce, and served over a bed of fluffy rice, this dish is a complete package that will leave you feeling satisfied and energized.


  • 14 oz. firm tofu, drained, and cut into 1-inch cubes
  • 2 tbsp cornstarch
  • 2 tbsp olive oil
  • 2 bell peppers, sliced
  • 1 onion, sliced
  • 2 carrots, sliced
  • 2 cups broccoli florets
  • Salt and pepper
  • For the Teriyaki Sauce:
  • ½ cup low-sodium soy sauce
  • ¼ cup brown sugar
  • 2 tbsp mirin
  • 2 tbsp sake
  • 2 tbsp cornstarch
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger


  1. In a small non-stick bowl, whisk together the ingredients for the teriyaki sauce. Set aside. Toss the tofu with the cornstarch in a separate bowl until evenly coated.
  2. In a large wok, heat the olive oil over high heat. Add the tofu and stir-fry until golden and crispy, about 5 mins. The tofu is removed from the pan and set aside.
  3. Add the bell peppers, onion, carrots, and broccoli to the pan and stir-fry until tender, about 5 mins.
  4. In a bowl, whisk together the ingredients for the teriyaki sauce. Pour the sauce into the pan and stir to combine with the vegetables.
  5. Put the tofu back in the pan, stirring it around so the sauce covers it. Cook for 2-3 mins until the sauce thickens and the tofu is heated.
  6. Serve the teriyaki tofu and vegetable stir-fry over rice or noodles. Enjoy!

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