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.
- 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
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.
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.