Tofu Broccoli Teriyaki
Savor the perfect balance of savory and sweet with this Tofu Broccoli Teriyaki recipe, a quick and healthy dinner option that’s bursting with flavor. Featuring golden, crispy cubes of extra-firm tofu paired with tender-crisp broccoli florets, all coated in a glossy homemade teriyaki sauce made with soy sauce, brown sugar, and a hint of garlic and ginger, this dish is as nourishing as it is delicious. Ready in just 35 minutes, it’s an ideal weeknight meal that’s vegan, packed with plant-based protein, and fully customizable. Serve this mouthwatering stir-fry over steamed rice or noodles, and don’t forget the finishing touch of sesame seeds and sliced green onions for a delightful crunch. Perfect for meal prep or a meatless Monday dinner, this recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 14 oz Extra firm tofu
- 4 cups Broccoli florets
- 0.33 cup Soy sauce
- 2 tbsp Brown sugar
- 1 tbsp Rice vinegar
- 1 tsp Sesame oil
- 3 cloves Garlic, minced
- 1 tsp Ginger, grated
- 2 tsp Cornstarch
- 2 tbsp Water
- 2 tbsp Vegetable oil
- 1 tsp Sesame seeds (optional for garnish)
- 2 stalks Green onions, sliced (optional for garnish)
Instructions
Press the tofu to remove excess moisture by wrapping it in a clean towel and placing a heavy object on top for 15 minutes. Once pressed, cut the tofu into 1-inch cubes.
In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger to make the teriyaki sauce. Set aside.
In a separate small bowl, mix cornstarch with water to form a slurry. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook for 8-10 minutes, turning occasionally, until they are golden and crispy on all sides. Remove the tofu from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the broccoli florets and stir-fry for 4-5 minutes until they are tender but still crisp.
Return the crispy tofu to the skillet with the broccoli. Pour the teriyaki sauce over the tofu and broccoli, stirring to coat evenly.
Slowly add the cornstarch slurry to the skillet while stirring. Cook for 1-2 minutes until the sauce thickens and evenly coats the tofu and broccoli.
Remove the skillet from heat and transfer the tofu broccoli teriyaki to serving plates.
Garnish with sesame seeds and sliced green onions, if desired. Serve hot with steamed rice or noodles.
Nutrition Facts
Calories |
1137 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.2 g | 98% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 22.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 177 mg | 8% | |
| Total Carbohydrate | 55.0 g | 20% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 25.1 g | ||
| Protein | 76.9 g | 154% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2959 mg | 228% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1080 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
