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Baked Teriyaki Tofu with Stir-Fried Vegetables

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Lunch
Cuisine Japanese
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Baked Tofu:
  • 14 oz (400 g) extra-firm tofu, pressed and cubed
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 tbsp olive oil or sesame oil
  • For the Teriyaki Sauce:
  • ¼ cup soy sauce (or tamari for gluten-free)
  • 2 tbsp brown sugar or maple syrup
  • 1 tbsp rice vinegar
  • 1 tbsp mirin (optional, for authentic flavor)
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tsp cornstarch, mixed with 1 tbsp water (slurry)
  • ½ cup water
  • For the Stir-Fried Vegetables:
  • 1 tbsp sesame oil (or neutral oil)
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 cup broccoli florets
  • 1 cup snap peas
  • 1 carrot, thinly sliced
  • ½ red onion, sliced
  • 2 tbsp soy sauce
  • Salt and pepper to taste
  • Optional Garnishes:
  • Toasted sesame seeds
  • Sliced green onions
  • Cooked rice or noodles for serving

Instructions
 

  • Step 1: Press and Prepare the Tofu : Drain the tofu and wrap it in a clean kitchen towel or paper towels. Place a heavy object (like a skillet or can) on top and press for 15–20 minutes to remove excess moisture. Once pressed, cut the tofu into 1-inch cubes.
  • Step 2: Season and Bake the Tofu : Preheat the oven to 400°F (200°C). In a bowl, toss tofu cubes with soy sauce, oil, and cornstarch until evenly coated. Arrange the tofu in a single layer on a parchment-lined baking sheet. Bake for 25–30 minutes, flipping halfway through, until golden and crispy.
  • Step 3: Make the Teriyaki Sauce : While tofu bakes, whisk together soy sauce, sugar, vinegar, mirin, garlic, ginger, and water in a small saucepan. Bring to a simmer over medium heat. Stir in the cornstarch slurry and cook until the sauce thickens and becomes glossy (about 2–3 minutes). Remove from heat and set aside.
  • Step 4: Stir-Fry the Vegetables : Heat sesame oil in a large skillet or wok over medium-high heat. Add onions, bell peppers, and carrots; stir-fry for 3–4 minutes. Add broccoli and snap peas; cook for another 3 minutes, keeping them crisp-tender. Add a splash of soy sauce and toss to combine.
  • Step 5: Combine Everything : Add the baked tofu to the skillet with vegetables. Pour the teriyaki sauce over and toss gently until everything is evenly coated and heated through.
  • Step 6: Serve : Serve the teriyaki tofu and vegetables over steamed rice or noodles. Garnish with sesame seeds and green onions.