Easy One-Pot Stirfry Teriyaki Tofu in 20 Minutes
Make a teriyaki dish in less than 20 minutes. Perfect for weekdays. In this recipe I choose plant-based, but you can easily substitute cubed tofu with chicken pieces or sliced pork. You can even pack them for school or work lunches; they reheat very well.
Servings: 2
Calories: 191kcal
Ingredients
- 2 tbsp cold water
- 1 tbsp soy sauce choose low-sodium version if needed
- 1 tbsp brown sugar
- 1/2 tbsp cornstarch
- 1 tsp chili-garlic sauce
- 1/2 box medium-firm tofu ~220 g, squeezed out water & cut into 8 - 10 cubes
- 3 bundles bokchoy cut into bite size
- 1/2 red bell pepper cut into bite size
- 1/2 yellow bell pepper cut into bite size
- 2-3 shiitake mushroom cut into bite size
- 1 tsp ginger minced
Instructions
- In a measuring cup, whisk together the first 5 ingredients. Set aside.
- Heat a large pan or pot over medium high. Add a teaspoon of cooking oil, then add tofu. Cook until they are lightly golden, approximately 2 minutes per side. Remove from heat and set aside.
- In the same pan, turn heat to high, add 1 tsp of cooking oil, add all vegetables and ginger into the pan. Stir fry vegetables for 2 to 3 minutes.
- Add tofu back to the pan along with well-stirred sauce. Constantly stir fry and mix all ingredients. Once sauce turns translucent and starts to bubble, turn off the heat. Serve immediately over rice or noodles.
Notes
Each serving provides:
191 kcal | 13.3 g protein | 17.5 g total carb | 4.4 g fibre | 8.3 g sugar | 9 g total fat
Adapted and modified from Claire Tansey's Teriyaki Tofu with Bok Choy published in her cookbook Dinner, Uncomplicated: Fixing a Delicious Meal Every Night of the Week.
Nutritional information calculated based on data from the following:
U.S. Department of Agriculture (USDA), Agricultural Research Service. FoodData Central: Foundation Foods. Version Current: April 2024. Internet:
https://fdc.nal.usda.gov/.