This citrusy, Asian-inspired teriyaki veggie stir-fry recipe is a delicious vegetarian meal on the table in 30 minutes! The star ingredient? A sweet and savory teriyaki sauce that coats crispy tofu, sautéed broccoli and mushrooms. For more crunch and texture, try adding peanuts!
Transport your taste buds to the bustling streets of Asia with one of the most common (and delicious) cooking techniques. Although usually associated with Japan, teriyaki is used in many Asian cuisines include Chinese, Indonesian and Thai. Teriyaki sauce combines soy sauce, mirin and sugar to coat various vegetables and meats. A stir-fry means everything gets cooked quickly over high heat in an oiled pan (in Asian cooking, usually a wok) while stirring frequently to prevent burning. This teriyaki veggie stir-fry recipe skips the meat for a vibrant and nutritious bite filled with crisp vegetables including peppers, onions, broccoli and mushrooms. And for an extra source of plant-based protein, we’re throwing in crispy tofu. Just be sure to grab extra firm at the grocery store; anything below will risk falling apart.
For optimal texture and flavor, ensure your wok or skillet is extra hot before adding vegetables, allowing them to cook quickly and retain their crispness. Feel free to customize your stir fry with your favorite protein options like shrimp, thinly sliced beef or chicken. You can also adjust the amount of sauce to suit your preferences. Serve this dish over a bed of steamed rice or noodles and it’s sure to be a new favorite.
For more luscious teriyaki recipes, try out Teriyaki Sesame Glazed Chicken, Gingery Chicken Teriyaki and Sesame Meatballs with Teriyaki Vegetables.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- ⅓ cup teriyaki glaze
- 2 Tbs. lime juice
- 6 tsp. oil
- 4 cups broccoli florets
- 1 pepper, cut into strips
- 8 oz. baby bella mushrooms, sliced
- 1 cup sliced red onion
- 2 tsp. grated, peeled fresh ginger
- 2 cloves garlic, minced
- 1 lb. tofu, cut into cubes
- Fresh basil leaves (optional)
Instructions
PrintCombine glaze and juice. In nonstick skillet, heat 2 tsp. oil over medium-high heat. Add broccoli and pepper; cook, stirring occasionally, 5 min. Remove. In same skillet, heat 2 tsp. oil; add mushrooms and onion. Cook, stirring, 5 min. Add ginger and garlic; cook 30 sec. Remove.
In same skillet, heat remaining oil; add tofu. Cook until heated through, 3-4 min. Stir in vegetables and glaze mixture. Cook, stirring, until heated through, about 1 min. If desired, garnish with basil leaves.
Nutrition
- Calories: 250
- Fat: 12 gram
- Saturated Fat: 2 gram
- Protein: 15 gram
- Carbohydrate: 25 gram
- Fiber: 5 gram
- Sugar: 12 gram
- Sodium: 410 mg
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