Vegan Teriyaki Tofu Stir-Fry

This Vegan Teriyaki Tofu Stir-Fry ticks all of our boxes for a weeknight dinner recipe. It’s easy, healthy, quick and delicious! This is one of our favourite recipes to make when we don’t want to spend a lot of time in the kitchen but still want to have a nutritious and delicious meal.

How come the term ”fast food” has become a term that is used for commercial purposes and always refers to an unhealthy type of food? As if food that is made fast can’t be healthy. I’ve never really given it much thought before, probably because it’s something I’ve become so accustomed to. And I guess it’s the same for most people, right? But there’s ZERO reason why we can’t make food that is fast and healthy at the same time. Wouldn’t it be cool if we could challenge the commercial and unhealthy type of fast food with a type of fast food that is actually good for you? Just some thoughts.

Either way, this Vegan Teriyaki Tofu Stir-Fry recipe will not disappoint. It’s made with an easy but delicious homemade teriyaki sauce, which is used to coat the veggies and tofu. This recipe is very versatile as you can swap out vegetables for basically any vegetable of your liking. This also makes it a great recipe for any leftover vegetables. And the best of all? It’s ready in under 30 minutes. Hard to beat for a healthy homemade weeknight dinner, huh?

Looking for more dinner recipes ready in under 30 minutes? Some of our favourite recipes include Orange Tofu, Carrot Sweet Potato and Ginger Soup and Quinoa Black Bean and Mango Salad. For all 30-minute meals, take a look at our 30-Minute Meals categorie.

• Tofu ( super- or extra firm) – the protein source of this vegan teriyaki stir-fry recipe.
• Vegetables – we like to use a mix of red onion, red bell pepper, green beans and baby corn.
• Soy sauce – the base for the teriyaki sauce and ultimately combined with garlic, ginger, agave syrup and rice vinegar to make the sauce.
• Cornstarch – used to form a crispy layer on the tofu.

• Depending on the type of vegetables you use, you might have to adjust the cooking time and/or be mindful of the way you prep your vegetables. Large chunks of carrot for instance would need more cooking time in comparison to green beans.
• I know it can be tempting to start stirring the tofu straight away while pan frying. Don’t. Resist the urge. If you want the best results, give it time (2 to 3 minutes at least) on each side before you start flipping/stirring.

• Soy sauce – for a gluten-free option, use tamari sauce or coconut aminos instead.
• Noodles – can be substituted with rice.
• Vegetables – you can use basically any vegetable you like or use your leftover vegetables to make this recipe.
• Agave syrup – can be substituted with maple syrup.
• Rice vinegar – can be substituted with white wine vinegar or apple cider vinegar.

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