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- 14 oz firm tofu, pressed and cubed - 2 tablespoons olive oil - 1 red bell pepper, sliced - 1 green bell pepper, sliced - 1 cup broccoli florets - 1 cup snap peas - 2 cloves garlic, minced - 1 inch ginger, grated - 1/4 cup low-sodium soy sauce - 2 tablespoons maple syrup - 1 tablespoon rice vinegar - 1 teaspoon sesame oil In my kitchen, firm tofu is a must for this dish. It holds its shape well and absorbs flavors nicely. Fresh vegetables add color and crunch. I love using red and green bell peppers, broccoli, and snap peas for their taste and nutrition. The garlic and ginger bring warmth and depth to the stir fry. They mix well with the teriyaki sauce, creating a tasty blend. - 1 teaspoon cornstarch mixed with 2 tablespoons water (optional, for thickness) - Sesame seeds, for garnish - Chopped green onions, for garnish If you want a thicker sauce, you can add cornstarch. Just mix it with water before adding it to the pan. Garnishing with sesame seeds and green onions makes the dish look great and adds flavor. These small touches take your teriyaki tofu stir fry to the next level. For the full recipe, check out the details above! Press the tofu to remove excess moisture. This step helps the tofu absorb flavors better. Use a clean towel or paper towels to wrap it. Place a heavy object on top for about 15 minutes. After pressing, cut the tofu into bite-sized cubes. Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add the tofu cubes once the oil is hot. Fry them for about 8 to 10 minutes. Turn the cubes so they brown evenly on all sides. Once golden brown, remove the tofu from the pan and set it aside. In the same pan, add the remaining olive oil. Add the minced garlic and grated ginger. Cook them for 30 seconds until they smell great. Next, toss in the sliced red and green bell peppers, broccoli florets, and snap peas. Stir-fry for about 5 minutes. You want them crisp-tender but not mushy. In a small bowl, mix the soy sauce, maple syrup, rice vinegar, and sesame oil. Stir these ingredients well until combined. This sauce adds a sweet and savory taste to the stir fry. Add the cooked tofu back into the pan. Pour the teriyaki sauce over the tofu and veggies. Stir gently to coat everything. If you want a thicker sauce, mix cornstarch with water in a separate bowl. Add this mixture to the pan. Cook for an additional 2 to 3 minutes until the sauce thickens to your liking. Remove the stir fry from heat. Transfer it to a serving dish. For a lovely finish, sprinkle sesame seeds and chopped green onions on top. This adds color and texture to your dish. Enjoy your Teriyaki Tofu Stir Fry! For the full recipe, check out the section above. How to press tofu effectively Pressing tofu is key to getting rid of extra water. Start with a block of firm tofu. Wrap it in a clean kitchen towel or paper towels. Place a heavy pan on top for about 15-30 minutes. This helps the tofu absorb flavors better. Frying techniques for even browning To fry tofu well, use a non-stick pan. Heat olive oil over medium-high heat. Add the tofu cubes in a single layer, leaving space between them. Let them cook for 8-10 minutes. Don’t rush flipping; wait until they are golden before turning. This gives you a nice crisp texture. Adding spices or additional sauces You can add spices to boost flavor. Try garlic powder, onion powder, or even chili flakes for some heat. For more sauce, consider adding a splash of hoisin or sriracha. This makes the dish more exciting without much effort. Optimal heat settings for stir-fry Stir-frying requires high heat. Use medium-high to high heat for quick cooking. This keeps veggies crisp and bright. Stir quickly to avoid burning. Cook veggies for about 5 minutes. This timing helps preserve their color and crunch. {{image_2}} You can use different types of tofu in this stir fry. Firm tofu holds its shape well and has a great texture. Soft tofu is creamier, but it can break apart easily in stir fry. If you want a change, try tempeh or seitan. Tempeh has a nutty taste and adds protein. Seitan, made from wheat gluten, also has a chewy texture that mimics meat. Feel free to swap in your favorite vegetables. Seasonal veggies work great! Try adding zucchini, asparagus, or even carrots. You can use kale or spinach for a leafy twist. Just make sure to cut them into bite-sized pieces for even cooking. You can adjust the teriyaki sauce to suit your taste. Want it sweeter? Add more maple syrup. For a tangy flavor, include more rice vinegar. Try adding chili flakes for heat or garlic powder for extra flavor. Experiment with the sauce to make it your own! For the full recipe, check out the Teriyaki Tofu Stir Fry. To keep your teriyaki tofu stir fry fresh, store it in an airtight container. Make sure it cools down before sealing. Place it in the fridge for up to three days. This helps keep the flavors intact while ensuring food safety. Reheat your stir fry gently. You can use a microwave or stovetop. If using the microwave, heat in short bursts. Stir after each burst to ensure even warmth. On the stovetop, add a splash of water or broth. This keeps the tofu and veggies moist and prevents them from drying out. To freeze your stir fry, let it cool completely. Then, place it in a freezer-safe bag or container. Remove as much air as possible to avoid freezer burn. It can last for up to three months in the freezer. When ready to eat, thaw in the fridge overnight before reheating. This keeps the texture nice. For the complete cooking process, check out the Full Recipe for teriyaki tofu stir fry. You can make teriyaki sauce easily at home. Here’s a simple recipe: - 1/4 cup low-sodium soy sauce - 2 tablespoons maple syrup - 1 tablespoon rice vinegar - 1 teaspoon sesame oil Just mix these ingredients in a bowl. You can adjust the sweetness by adding more maple syrup if you like. This sauce pairs perfectly with your Teriyaki Tofu Stir Fry. Yes, you can make this dish gluten-free! Replace the low-sodium soy sauce with tamari. Tamari is a gluten-free soy sauce and works well in this recipe. You can also check if your maple syrup is certified gluten-free. Try pairing your stir fry with: - Steamed jasmine rice - Quinoa for a nutty flavor - Noodles for extra texture - A side salad for freshness These sides complement the stir fry well and add more nutrition to your meal. You can store your leftover Teriyaki Tofu Stir Fry in the fridge for about 3 to 4 days. Keep it in an airtight container to maintain freshness. Reheat it on the stove or in the microwave before serving. In this post, I covered how to make a tasty Teriyaki Tofu Stir Fry. You learned about the key ingredients, steps for cooking, and tips to enhance flavor. Remember to choose fresh veggies and enjoy your creations. Whether you stick to the recipe or try new variations, this dish is sure to please. Store leftovers properly and reheat to keep it delicious. Enjoy your flavorful meals while exploring the world of tofu cooking!

Teriyaki Tofu Stir Fry

Craving a delicious and healthy meal? Try this Teriyaki Tofu Stir Fry that's bursting with flavor and packed with vibrant vegetables! Ready in just 30 minutes, this easy recipe features crispy tofu, colorful bell peppers, snap peas, and a savory teriyaki sauce you'll love. Perfect for a quick weeknight dinner or meal prep. Click to explore this tasty recipe and bring a taste of Asia to your kitchen!
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Ingredients
  

14 oz firm tofu, pressed and cubed

2 tablespoons olive oil

1 red bell pepper, sliced

1 green bell pepper, sliced

1 cup broccoli florets

1 cup snap peas

2 cloves garlic, minced

1 inch ginger, grated

1/4 cup low-sodium soy sauce

2 tablespoons maple syrup

1 tablespoon rice vinegar

1 teaspoon sesame oil

1 teaspoon cornstarch mixed with 2 tablespoons water (optional, for thickness)

Sesame seeds, for garnish

Chopped green onions, for garnish

Instructions
 

Prepare the Tofu: Start by pressing the tofu to remove excess moisture. Cut it into bite-sized cubes.

    Cook the Tofu: In a large pan or wok, heat 1 tablespoon of olive oil over medium-high heat. Add the tofu cubes and fry until golden brown on all sides, about 8-10 minutes. Once done, remove the tofu from the pan and set aside.

      Sauté the Veggies: In the same pan, add the remaining olive oil. Add the minced garlic and grated ginger, sauté for 30 seconds until fragrant.

        Add the Vegetables: Toss in the sliced red and green bell peppers, broccoli florets, and snap peas. Stir-fry for about 5 minutes until they are crisp-tender.

          Teriyaki Sauce: In a small bowl, mix soy sauce, maple syrup, rice vinegar, and sesame oil. Pour this sauce over the sautéed vegetables. Stir well to combine.

            Combine and Thicken (if desired): Add the cooked tofu back into the pan. If you want a thicker sauce, stir in the cornstarch mixture and cook for an additional 2-3 minutes until the sauce has thickened.

              Serve: Remove from heat and transfer the stir fry to a serving dish. Garnish with sesame seeds and chopped green onions.

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