Vegan Teriyaki Tofu Stir-Fry Recipe
Ingredients:
2 cups broccoli florets
1 cup carrots, julienned
1 cup bell peppers (mixed colors), sliced
1 cup snow peas
1 cup mushrooms, sliced
3 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons vegetable oil
2 cloves garlic, minced
1 tablespoon ginger, grated
1 tablespoon rice vinegar
1 tablespoon maple syrup or agave nectar
1 tablespoon cornstarch (optional, for extra thickness)
Sesame seeds and green onions for garnish
Cooked brown rice or quinoa for serving
Instructions:
Prepare the Sauce:
Press the tofu to remove excess water, then cut it into cubes.
In a bowl, combine soy sauce, maple syrup, rice vinegar, minced garlic, and grated ginger.
Marinate the tofu cubes in the mixture for at least 15 minutes.
Cook the Tofu
Heat a skillet or wok over medium-high heat.
Add marinated tofu cubes and cook until browned on all sides.
Remove tofu from the skillet and set aside.
Stir-Fry the Vegetables:
In the same skillet, add a bit of sesame oil if needed.
Add broccoli, bell pepper, carrot, and snap peas. Stir-fry until the vegetables are tender-crisp.
Prepare the Sauce:
In a small bowl, mix cornstarch with water to create a slurry.
Add the slurry to the skillet along with the cooked tofu.
Pour in the remaining marinade and stir well.
Continue cooking until the sauce thickens.
Finish and Serve:
Garnish with sesame seeds and sliced green onions.
Serve the teriyaki tofu stir-fry over cooked brown rice.
Non-Vegan Alternative:
For a non-vegan alternative, you can replace the tofu with sliced chicken, beef, or shrimp. Marinate the meat in the soy sauce, maple syrup, rice vinegar, minced garlic, and grated ginger mixture. Cook the meat thoroughly before adding it back to the stir-fry in step 4.
