Teriyaki Tofu and Veggie Stir-Fry

Name: Teriyaki Tofu and Veggie Stir-Fry
Prep time: 20 min
Total time: 45 min
Yield: 4 to 6 servings
Ingredients: 1/4 cup soy sauce or tamari; 1/4 cup mirin; 2 tablespoons light brown sugar; 1 tablespoon freshly grated ginger; 3 cloves garlic, minced; 14 ounces firm tofu, cut into 1-inch chunks; Canola oil; 1/2 pound broccoli florets; 2 carrots, trimmed, peeled, and cut into matchsticks; 1/2 pound sugar snap peas, trimmed; 2 green onions, sliced, for garnish; 1 tablespoon sesame seeds, for garnish; Steamed rice, for serving

Stir-Fry Tofu Asian Peas Main Dish Easy

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Rate

4 to 6 servings Easy

(3) Total: 45 mins Active: 20 mins

PREVIOUS: Wild Mushroom and Beef Stir-Fry NEXT: Shrimp Stir-Fry

Ingredients (15)

For the teriyaki sauce

1/4 cup soy sauce or tamari
1/4 cup mirin
2 tablespoons light brown sugar
1 tablespoon freshly grated ginger
3 cloves garlic, minced
14 ounces firm tofu, cut into 1-inch chunks
Canola oil
1/2 pound broccoli florets
2 carrots, trimmed, peeled, and cut into matchsticks
1/2 pound sugar snap peas, trimmed
2 green onions, sliced, for garnish
1 tablespoon sesame seeds, for garnish
Steamed rice, for serving

Nutritional Information

Calories620
Fat51.44g
Saturated fat4.45g
Trans fat0.17g
Carbs21.44g
Fiber4.82g
Sugar8.29g
Protein20.76g
Cholesterol
Sodium930.12mg
Nutritional Analysis per serving (4 servings) Powered by

For this quick, healthy stir-fry, firm, teriyaki-marinated tofu combines with crisp-tender broccoli, carrots, sugar snap peas, and green onions.

For more, check out our easy shrimp stir-fry recipe.

by Kim Laidlaw

Instructions

1To make the sauce, in a saucepan over medium heat, combine the soy sauce, mirin, sugar, ginger and garlic. Bring the mixture to a boil, then reduce the heat to low and simmer until the mixture becomes slightly syrupy, about 5 minutes. Let cool.
2In a bowl, toss together the tofu and 1/4 cup of the teriyaki. Heat a wok or large frying pan over medium-high heat, then add a glug of canola oil. Add the tofu, spread into an even layer, and cook, letting at least one side sear, until nicely browned, about 5 minutes. Transfer to a bowl.
3Add a little more oil and add the broccoli and carrots. Stir and toss the vegetables until just barely tender, then add the sugar snap peas. Stir and toss the vegetables until crisp-tender, then add the reserved tofu and remaining teriyaki sauce to the wok. Stir and toss until the tofu is warmed through. Transfer to a serving bowl or platter and garnish with the green onions and sesame seeds. Serve with the rice.

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