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- 1 block (14 oz) firm tofu, drained and pressed - 2 tablespoons cornstarch - 2 tablespoons vegetable oil - 1 bell pepper (red or yellow), sliced - 1 cup broccoli florets - 1 carrot, julienned - 3 green onions, chopped - 2 cloves garlic, minced - 1-inch ginger, grated - 1/4 cup soy sauce (or tamari for gluten-free) - 2 tablespoons maple syrup or honey - 1 tablespoon sesame oil - 1 tablespoon rice vinegar The main ingredients create the heart of this dish. Firm tofu gives a great texture. I love using vegetable oil for frying. It helps make everything crispy and tasty. Fresh vegetables like bell pepper, broccoli, and carrots add color and crunch. The garlic and ginger bring a warm, bold flavor. - Sesame seeds - Fresh cilantro Garnishes make your stir fry pop. I often sprinkle sesame seeds over the dish. Fresh cilantro adds a bright note. Both make the meal look and taste even better. - Gluten-free alternatives - Vegan replacements For gluten-free options, use tamari instead of soy sauce. If you want a different protein, try tempeh or seitan. Both work well and keep the dish plant-based. You can also swap in any fresh veggie you love. This recipe is flexible and allows you to be creative! - First, drain the tofu. Place it on paper towels or a clean cloth. - Press down gently to remove extra moisture. - After pressing, cut the tofu into small cubes. Aim for bite-sized pieces. - Next, coat the tofu cubes with cornstarch. Toss them in a bowl until covered. - Heat vegetable oil in a large skillet or wok. Use medium-high heat for best results. - Add the tofu cubes to the hot oil. Cook for about 5-7 minutes. - Turn the tofu often. Look for a golden, crispy surface on all sides. - In the same skillet, add sliced bell pepper, broccoli, and julienned carrot. - Stir-fry these veggies for 4-5 minutes. They should be tender but still crisp. - Use a spatula to keep the vegetables moving. This helps them cook evenly. To get crispy tofu, you need to press the water out first. Here’s how to do it: - After draining, wrap the tofu in paper towels or a clean cloth. - Place a heavy object on top for about 15-30 minutes. - Cut the tofu into cubes after pressing. The drier the tofu, the crispier it gets when cooked. Coat each cube in cornstarch. This step is key. It helps create a crunchy outer layer. Heat oil in a skillet until hot. Add the tofu and cook until golden brown, turning often. To make your teriyaki sauce pop, think about adding more ingredients. Try these: - Pineapple juice for sweetness. - Chili flakes for some heat. - Garlic powder for extra flavor. You can adjust the spice level by adding more or fewer chili flakes. Start small if you're unsure, and taste as you go. For a great meal, think about side dishes. Here are some ideas: - Serve the stir fry over steamed rice or quinoa. - Add a side of edamame for a protein boost. For presentation, use nice bowls. Drizzle extra sauce on top for a beautiful finish. Sprinkle with sesame seeds and fresh cilantro. This adds color and flavor! {{image_2}} You can switch tofu for other proteins. Tempeh and seitan are great choices. Tempeh has a nutty flavor and a firm texture. Seitan mimics meat well, making it a favorite for many. Both options soak up flavors nicely. If you prefer meat, chicken and shrimp work well too. Cut chicken into bite-sized pieces. Cook it until golden before adding the veggies. For shrimp, just cook until they turn pink. Both add a tasty twist to your stir fry. Seasonal vegetables can add variety to your dish. Use zucchini, snap peas, or mushrooms for a fresh taste. They can change the flavor while keeping it colorful. Frozen vegetables offer a quick option too. They are convenient and can save time. Just toss them in the pan without thawing. This saves you prep time and keeps the stir fry easy. You can change the sauce to fit your taste. If you like spicy food, add sriracha or chili flakes. A sweet version with extra maple syrup or honey is delicious too. For a homemade teriyaki sauce, mix soy sauce, maple syrup, sesame oil, and rice vinegar. Adjust the flavors until you like it. This allows you to create your own unique sauce. To store your leftover teriyaki tofu stir fry, let it cool first. Then, place it in an airtight container. This keeps it fresh and tasty. You can store it in the fridge for up to three days. I recommend using glass containers. They are sturdy and do not absorb odors. When you are ready to eat, reheat the stir fry. The best way is to use a skillet. Heat it on medium-low. Add a splash of water or oil to keep it moist. Stir it often. This helps maintain the texture and flavor. If you use a microwave, heat in short bursts. Stir between each burst to avoid overcooking. You can freeze leftover stir fry too! Place it in a freezer-safe container. It can last for about three months in the freezer. When you want to eat it, take it out and thaw it in the fridge overnight. For a quicker option, use the microwave. Just make sure it is heated through before serving. To make teriyaki sauce, mix these ingredients: - 1/4 cup soy sauce (or tamari for gluten-free) - 2 tablespoons maple syrup or honey - 1 tablespoon sesame oil - 1 tablespoon rice vinegar Combine them in a bowl. Stir until well blended. This sauce adds sweet and savory notes to your stir fry. Yes, you can use frozen vegetables! They are convenient and quick to prepare. Just make sure to thaw them before adding to the wok. This helps them cook evenly. They may release some water, so adjust your cooking time. To reduce sponginess, press the tofu well. Wrap it in paper towels. Place a heavy object on top for about 15-20 minutes. This removes excess moisture. The tofu will become firmer and absorb flavors better. Serve your teriyaki tofu stir fry over steamed rice or quinoa. It looks great in bowls. Drizzle any leftover sauce on top for extra flavor. Garnish with green onions and sesame seeds for a nice touch. Yes, it can be gluten-free! Use tamari instead of soy sauce. Check the labels of your ingredients to ensure they are gluten-free. This way, everyone can enjoy this delicious dish. Making teriyaki tofu stir fry is simple and rewarding. We covered essential ingredients, like firm tofu and fresh vegetables, and explored helpful cooking tips. You can easily customize your dish with alternative proteins and sauces. Remember to store leftovers properly for the best taste later. Healthy, tasty meals can be quick! Enjoy your cooking journey as you experiment with flavors and techniques. Dive in, and have fun creating your perfect stir fry!

Teriyaki Tofu Stir Fry

Create a delightful and healthy Teriyaki Tofu Stir Fry that’s bursting with flavor! This easy recipe combines crispy tofu with vibrant veggies like bell peppers and broccoli, all tossed in a savory teriyaki sauce. Perfect for a quick weeknight dinner, it's ready in just 25 minutes! Click to explore the full recipe and learn how to impress your family with this tasty dish. #TofuRecipes #HealthyEating #StirFry #PlantBasedCooking
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Ingredients
  

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

2 tablespoons cornstarch

2 tablespoons vegetable oil

1 bell pepper (red or yellow), sliced

1 cup broccoli florets

1 carrot, julienned

3 green onions, chopped

2 cloves garlic, minced

1-inch ginger, grated

1/4 cup soy sauce (or tamari for gluten-free)

2 tablespoons maple syrup or honey

1 tablespoon sesame oil

1 tablespoon rice vinegar

Sesame seeds for garnish

Fresh cilantro for garnish

Instructions
 

Begin by preparing the tofu: After draining, press the tofu between paper towels or a clean cloth to absorb excess moisture. Cut it into bite-sized cubes.

    In a bowl, toss the tofu cubes in cornstarch until they are evenly coated. This will help them become crispy when cooked.

      Heat vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the tofu cubes and cook for about 5-7 minutes, turning occasionally, until golden and crispy on all sides. Remove the tofu from the skillet and set aside.

        In the same skillet, add the sliced bell pepper, broccoli, and carrot. Stir-fry for 4-5 minutes until the vegetables are tender but still crisp.

          In a small bowl, mix together the soy sauce, maple syrup (or honey), sesame oil, and rice vinegar. Pour this sauce over the stir-fried vegetables and stir to combine.

            Add the garlic, ginger, and the cooked tofu back into the skillet. Toss everything together to coat the tofu and vegetables in the sauce. Cook for an additional 2-3 minutes.

              Remove from heat and garnish with chopped green onions, sesame seeds, and fresh cilantro before serving.

                Prep Time: 15 mins | Total Time: 25 mins | Servings: 4

                  - Presentation Tips: Serve the stir fry over steamed rice or quinoa in bowls, and drizzle any remaining sauce over the top for enhanced flavor.