Skip Friday-night takeout and make this easy, vegan Tofu Teriyaki Stir-fry! It’s ready in minutes and made with only a few affordable ingredients. Easy step-by-step recipe video also included.
I have teriyaki with vegetables on a weekly basis whenever I’m in need of a quick weeknight dinner. Plus, leftovers make the tastiest lunches.
This is great to include when planning budget-friendly vegan meals. This Japanese-style dish can be served with noodles or rice.
The best type of tofu to use for stir-frying
I recommend using firm or extra-firm tofu for stir-frying because they hold their shape the best when marinating and cooking. A commonly asked question about tofu is whether or not it needs to be pressed.
I find this extra step not necessary when using firm tofu as most of the water has already been pressed out. But if you can only find regular tofu, then pressing it could make it easier to flavour.
Surprisingly, when I lived in Japan, firm tofu (by Western standards) was difficult for me to find. Supermarkets would have no more than one brand.
What is referred to as “firm tofu” by Japanese standards, is what we would refer to as “regular tofu” in the West.
So sometimes I would press the tofu before using. To do this place the block on a clean, folded, lint-free towel, either on a tray or plate. Then, place another towel on top plus a small pan or plate.
Next, add weight to the pan or plate, such as a can of beans. Press the tofu for at least an hour or overnight in the fridge. Once pressed and drained, the tofu is ready for use.
To marinate the tofu, cut into cubes and add 2 tbsps of soy sauce or liquid aminos, then let it sit for 15 minutes. Liquid aminos is a gluten-free alternative to soy sauce and is delicious for adding extra flavour to tofu. Plus it’s naturally vegan.
I have tried marinating the tofu with teriyaki sauce before but due to the thickness of the sauce, the tofu doesn’t soak it up well enough. Soy sauce or liquid aminos is at the right consistency.
Vegetables to use for tofu stir-fry
Broccoli is a favourite choice for vegetables to stir-fry with tofu as it stays crisp and crunchy after quick cooking.
But there are many other vegetables to choose from such as carrots, cauliflower, snap peas and string beans. You can use one or a combination of vegetables.
Choosing a good brand of teriyaki sauce
As mentioned in my Teriyaki Chickpeas recipe, I prefer to use a Japanese-style Teriyaki sauce which should be flavourful and thick, to glaze the tofu and veggies.
My favourite type is from the Kikkoman brand which I buy from this seller on eBay (affiliate) who lives in Japan. It’s the same type I used to use often in Japan. It has a delicious smoky flavour without needing a grill.
Shipping takes about 2 weeks so the last time I ordered 4 bottles of it. I did manage to find some alternatives on Amazon such as Soy Vay Teriyaki Sauce and Marinade.
Now all you need are two cloves of minced garlic or garlic powder and 1 tbsp oil for frying.
Serve teriyaki tofu with rice or noodles.
Can I make teriyaki tofu oil-free?
If you prefer not to use oil in this recipe, you can bake the marinated tofu cubes in the oven at 350F/176C for 15 mins. Next, glaze with the teriyaki sauce and garlic and bake for an additional 10 to 15 mins.
Watch carefully so the sauce doesn’t burn. The vegetables can be steamed instead.
More delicious tofu recipes:
Vegan Tofu Teriyaki Stir-fry
- Cut tofu into cubes and add to a bowl. Add liquid aminos or soy sauce and coat each piece of tofu. Marinate for 15 minutes.
- Chop broccoli and other vegetables then mince the garlic.
- Place a frying pan or wok on high heat and add the oil. Next add the tofu, cooking until browned. Stir constantly.
- Add the vegetables and stir-fry until they start to brown. Add the teriyaki sauce and stir to glaze the tofu and vegetables.
- Add the minced garlic or garlic powder, cook for another minute then remove from heat.
- Serve immediately with rice or noodles.
Tofu Teriyaki Stir-fry (Full Recipe Video)
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