Crispy Teriyaki Tofu Stir-Fry

$- 1 block (14 oz) firm tofu, thoroughly drained and pressed - 2 tablespoons cornstarch - 2 tablespoons vegetable oil - 1 bell pepper (choose either red or yellow), thinly sliced - 1 cup broccoli florets - 1 cup snap peas, trimmed - 2 green onions, finely chopped - 3 cloves garlic, minced - 1 teaspoon fresh ginger, grated - 1/4 cup teriyaki sauce - Sesame seeds for garnish To create a delicious Crispy Teriyaki Tofu Stir-Fry, these ingredients are key. The firm tofu provides a great base. Cornstarch helps achieve that crunchy texture we all love. Vegetable oil is important for frying. Fresh veggies bring color and flavor to the dish. Garlic and ginger add depth. Finally, the teriyaki sauce ties everything together with a sweet, savory touch. For the best results, start with firm tofu. Press it well to remove extra water. This makes it easier to achieve crispiness. Cut the tofu into 1-inch cubes. This size helps it fry evenly. Then, coat the cubes in cornstarch. Make sure every piece is well-covered. This step is crucial for that perfect crunch. You can mix and match your veggies to suit your taste. Bell peppers, broccoli, and snap peas work well together. They add great color and crunch. Other good options are carrots, zucchini, or baby corn. Feel free to experiment! Using seasonal veggies can also enhance the dish's flavor. Just remember to cut them into similar sizes for even cooking. {{ingredient_image_2}} Start by cutting the pressed tofu into cubes. Aim for 1-inch pieces. This size helps the tofu crisp up nicely. Next, take a medium bowl and add the cornstarch. Toss the tofu cubes in the cornstarch until they are fully coated. This step is what gives the tofu its crunchy texture. Now it's time to cook the veggies. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. When the oil shimmers, carefully add the tofu cubes in a single layer. Cook them for 5-7 minutes. Flip them occasionally to brown all sides. You want a golden-brown color on the outside. Remove the tofu and set it aside on a paper towel-lined plate to soak up excess oil. In that same skillet, add your sliced bell pepper, broccoli florets, and snap peas. Stir-fry these veggies for about 4-5 minutes. You want them to be bright and just tender. Once they look good, stir in the minced garlic and grated ginger. Cook for another minute to let those flavors come out. Next, add the crispy tofu back into the skillet. Pour in the teriyaki sauce and gently toss everything together. Ensure that the tofu and veggies get coated in that yummy sauce. Let it all heat through for another 2-3 minutes. Lastly, take the skillet off the heat. Sprinkle chopped green onions and sesame seeds on top for a nice finish. This adds color and crunch. Serve your stir-fry in a bowl. Maybe drizzle some extra teriyaki sauce on top for good measure! To get the best crispiness, start with firm tofu. Drain and press it well. Cut the tofu into 1-inch cubes. This size helps it fry evenly. Coat the tofu cubes in cornstarch. This step is key for that crunchy texture. Heat your skillet until the oil is shimmering. Place the tofu in a single layer to avoid steaming. Flip them often for even browning. Aim for a golden-brown color on all sides. Boost the flavor with fresh garlic and ginger. They add great depth to the dish. You can also use low-sodium teriyaki sauce for a lighter option. For a bit of heat, add red pepper flakes or sriracha. Fresh herbs like cilantro or basil can brighten the dish. Finally, a sprinkle of sesame seeds adds a nice crunch and nutty flavor. To save time, prepare your veggies ahead of time. Slice bell peppers and trim snap peas a day before. Store them in airtight containers. You can also pre-cook the tofu and store it in the fridge. When you’re ready to eat, just stir-fry the veggies and add the tofu. Serve it over rice or noodles for a complete meal. This makes dinner quick and simple on busy nights. Pro Tips Press Tofu Well: Ensure you press the tofu for at least 30 minutes to remove excess moisture, which helps achieve the desired crispiness when cooked. Use High Heat: Cooking on medium-high heat is crucial for achieving that golden-brown, crispy exterior on the tofu while keeping the inside tender. Customize Veggies: Feel free to swap in your favorite vegetables! Carrots, snow peas, or zucchini can all be delicious alternatives in this stir-fry. Garnish Options: Besides sesame seeds and green onions, consider adding crushed peanuts or a squeeze of lime for an extra pop of flavor. {{image_4}} If you want a vegan teriyaki sauce, you can make it at home. Combine soy sauce, maple syrup, rice vinegar, and sesame oil. This mix gives you a sweet and salty flavor without any animal products. You can also add garlic or ginger for extra taste. Feel free to change up the veggies in your stir-fry! Some great choices include carrots, zucchini, or mushrooms. You can even use leafy greens like spinach or bok choy. Each vegetable adds a unique flavor and texture, making your dish even better. If you’re not into tofu, you can use chicken or shrimp instead. Cut your protein into bite-sized pieces. Cook it in the skillet before adding the veggies. This swap will still keep the meal tasty and satisfying. You can also try beef or pork for a heartier option. To store leftover stir-fry, let it cool first. Place it in an airtight container. Make sure to seal it well to keep air out. This helps the flavors stay fresh. You can store it in the fridge for up to three days. If you want to keep it longer, freeze it for up to two months. Just remember to label the container with the date. To reheat your stir-fry, you can use a few methods. The best way is to use a skillet. Heat it on medium heat and add your stir-fry. Stir it often until it is hot. You can also use a microwave. Place your stir-fry in a microwave-safe bowl and cover it loosely. Heat it in short bursts, stirring in between, until it is warm. The shelf life of the main ingredients varies. Tofu can last about a week in the fridge once opened. Fresh vegetables like bell peppers and broccoli will stay good for about a week, too. Snap peas should be eaten within three to five days for the best taste and crunch. Teriyaki sauce can last for months if kept sealed and refrigerated. Always check for any signs of spoilage before using ingredients. Yes, you can use different types of tofu. Firm tofu works best for this recipe. Soft or silken tofu can break apart when cooked. If you prefer a different texture, try extra-firm tofu. It will still crisp up nicely in the pan. Some great side dishes include: - Steamed rice or quinoa - A fresh green salad - Stir-fried vegetables - Edamame beans These sides pair well and add more nutrition to your meal. To make this recipe gluten-free, choose a gluten-free teriyaki sauce. Many brands offer this option. Check the label to ensure it meets your needs. You can also use tamari sauce, which is naturally gluten-free. This blog post explored making a tasty Crispy Teriyaki Tofu Stir-Fry. We discussed key ingredients, tofu prep, and the best veggies. I shared step-by-step instructions for cooking. You learned how to make crispy tofu and enhance flavors. I also covered meal prep tips and variations for dietary needs. Finally, we looked at proper storage and answered common questions. Try this dish for a quick, delicious meal that everyone will enjoy!$

Crispy Teriyaki Tofu Stir-Fry

A delicious and vibrant stir-fry featuring crispy tofu and fresh vegetables coated in teriyaki sauce.

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Prep Time 15

Cook Time 10

Total Time 25

Course Main Course

Cuisine Asian

Servings 2

Calories 300 kcal

Ingredients

1 block firm tofu, thoroughly drained and pressed
2 tablespoons cornstarch
2 tablespoons vegetable oil
1 bell pepper thinly sliced (red or yellow)
1 cup broccoli florets
1 cup snap peas, trimmed
2 green onions finely chopped
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 4 cup teriyaki sauce
to taste sesame seeds for garnish

Instructions

Begin by cutting the pressed tofu into 1-inch cubes; this size will ensure they crisp up beautifully during cooking.
In a medium-sized mixing bowl, coat the tofu cubes thoroughly with cornstarch, ensuring that each piece is evenly covered.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, carefully add the tofu cubes in a single layer.
Cook the tofu for approximately 5-7 minutes, flipping occasionally to brown evenly. Aim for a golden-brown, crispy exterior on all sides. Once cooked, remove the tofu from the skillet and set aside on a paper towel-lined plate.
In the same skillet, add the sliced bell pepper, broccoli florets, and snap peas. Stir-fry the vegetables for about 4-5 minutes until they become vibrant in color and are just tender.
Introduce the minced garlic and grated ginger to the skillet, stirring for an additional minute until the aroma fills the air.
Add the crispy tofu back into the skillet, followed by the teriyaki sauce. Gently toss all the ingredients together, ensuring that the tofu and veggies are well-coated in the sauce. Let everything heat through for another 2-3 minutes.
Once everything is heated and combined, remove from heat. Finish the dish by sprinkling the chopped green onions and sesame seeds over the top for a vibrant garnish.

Notes

Serve in a stylish bowl with extra sesame seeds and a drizzle of teriyaki sauce. Consider adding sliced avocado for extra flavor.

Keyword stir-fry, teriyaki, tofu, vegetarian