This Teriyaki Tofu Stir-Fry is a feast for both the eyes and the palate. The golden tofu cubes in contrast with the vibrant greens and reds of the vegetables make this dish not just tasty, but also visually appealing. Rich in plant-based protein and packed with flavors, it’s a perfect quick meal that brings a touch of Japanese cuisine to your dinner table. Enjoy this wholesome dish bursting with tangy teriyaki sauce within just 25 minutes!
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- 1 block block firm tofu, pressed and cubed
- 2 tablespoons vegetable oil
- 1/4 cup low-sodium soy sauce
- 3 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ginger powder
- 1/4 teaspoon red pepper flakes
- 2 cups broccoli florets
- 1 medium red bell pepper, sliced
- 1 medium carrot, julienned
- 1/4 cup water
- 2 tablespoons cornstarch (mixed with 2 tablespoons water)
- 2 green green onions, chopped
- 1 tablespoon sesame seeds
Instructions
- In a small bowl, mix soy sauce, maple syrup, rice vinegar, garlic powder, ginger powder, and red pepper flakes to prepare the teriyaki sauce.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the tofu cubes and cook until golden brown on all sides, about 5-7 minutes. Remove tofu from skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of oil. Add broccoli, red bell pepper, and carrot. Stir-fry for about 5 minutes until vegetables are tender-crisp.
- Return the tofu to the skillet. Pour the teriyaki sauce over the tofu and vegetables.
- Mix cornstarch with water and add to the skillet. Stir well and cook until the sauce thickens, about 2-3 minutes.
- Garnish with chopped green onions and sesame seeds. Serve hot.
Nutrition
Serving: 100g | Calories: 375kcal | Carbohydrates: 35g | Protéines: 18g | Fat: 18g | Sucre: 15g