Vegan Teriyaki Tofu Stir-Fry

There's something wonderfully freeing about the moment you realize tofu doesn't have to be intimidating or bland. I discovered this particular sheet pan method on a Tuesday night when I was too tired to babysit a wok but still craving that satisfying sizzle and umami depth of a proper stir-fry. The oven did most of the work while I caught up on my phone, and somehow the tofu turned golden and crispy all on its own, the vegetables charred at the edges just right. That dinner changed how I think about weeknight cooking.

I made this for my neighbor last spring when she mentioned offhandedly that she'd gone vegan but missed the comfort of takeout stir-fry. Watching her face light up when she realized this came from my kitchen and not a restaurant box was the kind of small victory that stays with you. She's requested it probably a dozen times since, always with the same relieved laugh that says she can't believe something this good is actually simple.

Ingredients

• Extra-firm tofu (400 g): Press it thoroughly before cubing so it can actually brown instead of steam, this step makes the difference between soggy and satisfying.
• Broccoli florets and bell peppers: Cut them roughly the same size so they cook evenly, and don't worry about them being picture-perfect.
• Red onion: It mellows as it roasts and adds a subtle sweetness that balances the savory sauce.
• Vegetable oil: Use something with a higher smoke point like avocado oil, regular olive oil will taste bitter at this heat.
• Low-sodium soy sauce or tamari: The gluten-free swap is seamless if anyone at your table needs it, and honestly I can't taste the difference.
• Maple syrup: This isn't just sweetness, it brings depth and helps the sauce cling beautifully to everything.
• Rice vinegar: It cuts through the richness and keeps the whole dish bright instead of heavy.
• Sesame oil: Use the toasted kind for maximum impact, even though it smells intense by itself.
• Fresh ginger and garlic: Minced small so they distribute evenly through the sauce and don't leave big chunks.
• Cornstarch: This is what transforms loose sauce into something glossy and coat-able, it's essential to the texture.

Instructions

Heat and prep:

Preheat your oven to 220°C (425°F) and line a large sheet pan with parchment paper so nothing sticks and cleanup feels like a breeze.

Arrange and season:

Scatter your cubed tofu, broccoli, peppers, and onion across the pan, drizzle everything with oil, then sprinkle salt and pepper as you toss it all together. Make sure the tofu gets good contact with the oil so it can brown properly.

First bake:

Slide the pan into the oven and bake for 20 minutes, tossing halfway through so nothing burns on the bottom. You're looking for vegetables that are tender and tofu that's starting to turn golden at the edges.

Build the sauce:

While that's happening, combine soy sauce, maple syrup, rice vinegar, sesame oil, minced garlic, ginger, cornstarch, and water in a small saucepan over medium heat. Whisk constantly as it simmers, and in about 2 to 3 minutes it'll thicken into something glossy and perfect.

Final toss and finish:

Pour that gorgeous sauce over everything on the pan, toss gently so the tofu doesn't fall apart, then return it to the oven for just 5 more minutes. This last stint lets the sauce set and everything to come together.

Finish strong:

Pull the pan out, scatter sesame seeds and sliced green onions across the top, and serve over steamed rice if you want something to soak up the sauce.

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My favorite thing about this recipe is that it's become the dish I make when I want to impress someone without the stress, which somehow makes the meal taste even better. There's a quiet confidence in sliding a sheet pan onto the table knowing nobody will guess how little effort it actually took.

Why Sheet Pan Cooking Changed My Life

Before I embraced this method, I spent years convinced that real cooking meant multitasking at the stove like some kind of circus performer. The sheet pan taught me that sometimes the simplest approach is also the most elegant, and your tofu will brown just fine without your constant attention. The oven becomes your assistant instead of your adversary, and that shifts everything about how you feel cooking on a weeknight.

The Secret Weapons in This Teriyaki Sauce

The combination of maple syrup and rice vinegar is what makes this sauce sing instead of just sitting there being salty. Maple adds a subtle depth that agave or regular sugar never quite manages, while the vinegar keeps it from becoming cloying. I learned this after making about fifteen versions of teriyaki sauce before something finally clicked, and now it's my go-to ratio for basically everything.

Variations and Flexibility

The beauty of this dish is that it's genuinely forgiving with swaps, I've thrown in snap peas, carrots, mushrooms, and zucchini depending on what was in the crisper. The formula stays the same but the personality changes, which is exactly what you want from a recipe that needs to work with real life instead of against it.

• For extra crispiness, toss your tofu cubes in cornstarch before oil and baking to create a delicate crust.
• If you prefer softer vegetables, cut them larger and they'll stay more tender through the bake.
• Tamari swaps in perfectly for soy sauce if you need gluten-free, and honestly I sometimes use it anyway because I like how it tastes.

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This recipe has become my quiet proof that plant-based cooking isn't about missing anything, it's about discovering what tastes incredible all on its own. Feed this to anyone and watch them stop mid-bite to ask what's really in it.

Recipe FAQs

→ What tofu works best for this dish?

Extra-firm tofu is ideal as it holds shape well and crisps nicely when baked.

→ Can I make this gluten-free?

Yes, substituting tamari for soy sauce ensures the dish remains gluten-free.

→ What sides complement this meal?

Steamed jasmine or brown rice pairs perfectly to soak up the teriyaki glaze.

→ How do I get crispier tofu cubes?

Tossing tofu cubes in cornstarch before baking helps achieve a crispy exterior.

→ Can the vegetables be varied?

Yes, snap peas, carrots, or mushrooms can be added or substituted to customize flavors.