Crispy Tofu Teriyaki Stir-Fry

This vibrant stir-fry transforms simple tofu into golden, crispy cubes coated in a glossy homemade teriyaki sauce. Packed with colorful vegetables and bursting with umami flavors, it's the perfect weeknight meal that delivers restaurant-quality taste at home.

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Course: Main Course, Side Dish

Cuisine: Chinese

Keyword: Tofu, Vegetarian

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 285kcal

Equipment

Ingredients

For the Stir-Fry:

1 14 oz block extra-firm tofu, pressed and cubed
2-3 tbsp sesame oil
1 cup chopped red bell peppers
1 cup thinly sliced carrots
1 cup frozen green beans
1 medium white onion thinly sliced
3 tsp chopped garlic
2 tsp chopped ginger
2 tsp cornstarch for coating tofu

For the Teriyaki Sauce:

⅓ cup soy sauce or tamari for gluten-free
⅓ cup water
2 tbsp brown sugar
1 tbsp rice vinegar or apple cider vinegar
2 tsp cornstarch
½ tsp chili flakes optional

Instructions

Press tofu to remove excess moisture, then cut into 1-inch cubes. Toss tofu cubes with 2 teaspoons cornstarch until evenly coated.
Heat sesame oil in a large wok or skillet over medium-high heat. Add tofu cubes and fry until golden brown and crispy on all sides, about 6-8 minutes. Remove tofu and set aside.
In the same pan, stir-fry garlic and ginger for 30 seconds until fragrant. Add onion and carrots, cooking for 2-3 minutes.
Add bell peppers and green beans to the pan. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
In a small bowl, whisk together soy sauce, water, brown sugar, rice vinegar, and remaining 2 teaspoons cornstarch to make the teriyaki sauce.
Pour sauce over vegetables and return crispy tofu to the pan. Stir gently until sauce thickens and coats everything evenly, about 1-2 minutes.
Sprinkle with chili flakes if desired and serve immediately over rice or noodles.

Notes

Press tofu for at least 30 minutes or use a tofu press to remove maximum moisture for crispiest results

Substitute frozen vegetables with fresh ones - just adjust cooking times accordingly

Make sauce ahead of time and store in refrigerator for up to one week

For extra protein, add cashews or edamame in the last minute of cooking

Leftovers keep well for 3 days in the refrigerator, though tofu may lose some crispiness

To reheat and restore crispiness, use a skillet over medium heat rather than microwave

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