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Teriyaki Tofu and Broccoli

By Jamie Vespa

on Mar 10, 2021 Updated Oct 20, 2022

5 from 16 votes

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Teriyaki Tofu and Broccoli features crispy cubes of tofu and tender broccoli florets lacquered in homemade teriyaki sauce. A better-than-takeout dinner that comes together in just 30 minutes.

Why You’ll Love this Teriyaki Tofu

All there is to love about takeout teriyaki in a nutritious, vegan, 30 minute meal? Sign me UP. This recipe is fully-loaded with flavor (truly, a sweet-salty-umami haven), and every bit as crave-worthy as your standard takeout order.

This recipe starts with extra-firm tofu, which gets my go-to treatment of pan-searing for top-notch texture. Next, crisp-tender florets of broccoli, which you can swap for mushrooms, zucchini, or your veggie of choice. And lastly, sticky-sweet homemade teriyaki sauce, which lacquers every cube and floret like a dream.

You can serve this teriyaki tofu and broccoli over rice, such as white or brown Jasmine or Basmati. Or, enjoy it with rice noodles, such as vermicelli. Either way, this vegan recipe will become a weeknight staple. 

The Best Teriyaki Sauce Recipe

Once you realize how easy teriyaki sauce is easy to make, you’ll gladly pass over the bottled stuff. This liquid gold comes together in roughly 5 minutes, and will keep in the fridge for up to 2 weeks.

Teriyaki sauce is all about reduction and the concentration of sugars (yes, there is sugar in teriyaki sauce—it’s what lends the signature sticky-sweetness). Most classic teriyaki sauces are made with a mix of sake and mirin–both varieties of rice wine. However, to keep this recipe more aligned with what may already be in your pantry, it calls for rice vinegar instead.

When making teriyaki sauce, you have to reduce it more than think; the goal is to remove water from the mixture and therefore, concentrate the sweet, salty, umami flavors. You want the sauce is be almost syrupy with a viscosity somewhere between agave nectar and molasses. 

Recipe Ingredients and Substitutions:

• Tofu: It’s important to use extra-firm (or “super-firm”) tofu for this recipe. The firmer the tofu, the less moisture you need to press out of it. (Less moisture = “meatier”, crispier cubes.) I purchase the super-firm, vacuum-sealed packs of tofu from either Trader Joe’s or Whole Foods.
• Broccoli: Broccoli cooks up quick and easy, however you can also use baby bok choy, snap peas, or mushrooms. 
• Soy Sauce: I suggest using a lower sodium version, if possible. This way, you have better control over the saltiness of the sauce. If making the dish gluten free, use tamari instead. 
• Hoisin: If you’re not familiar with hoisin sauce, it’s a thick, fragrant, dark sauce commonly used in Cantonese cuisine. It’s made mostly of soybeans, chilies, garlic, and vinegar, and has a pungent salty-sweet flavor. You can find it near the soy sauce in most well-stocked grocery stores, or you local Asian market. 
• Rice Vinegar: For quintessential sweet-and-sour flavor profile, unseasoned rice vinegar adds assertiveness to the sauce. (Note: you can also use mirin or sake, if you have either on hand.)
• Corn Starch: Cornstarch creates a slurry to help thicken the sauce. Alternatively, you can use arrowroot starch.
• Garlic: A must in teriyaki sauce recipes, garlic adds an aromatic backbone to the sauce. 
• Honey: I love the viscosity and acidity that honey adds, however you can use maple syrup if making the sauce 100% vegan.  

Step-by-Step Instructions:

Step 1: Prepare Tofu

Wrap tofu in a clean kitchen towel and press on all sides to remove as much moisture as possible. Alternatively, you can set something heavy on top (such as a cast iron skillet), and let it press for about 15 to 20 minutes, or even longer for firmer tofu.

Slice tofu into bite-sized cubes.

Step 2: Prepare Teriyaki Sauce

Before cooking tofu, prepare teriyaki sauce. In a small bowl, combine soy sauce, hoisin, honey, rice vinegar, garlic, and ground ginger; whisk well to combine.

In a separate smaller bowl, combine water and corn starch; whisk well to combine.

Step 3: Cook Tofu

Heat 2 Tbsp. of oil in a large skillet (preferably non-stick) over medium-high. Once hot, add tofu cubes to pan. Cook, turning to crisp all sides, until the tofu is golden, about 10 to 12 minutes. Transfer tofu to a large bowl. 

Step 4: Sauté Broccoli

Add remaining 1 Tbsp. oil to pan, followed by broccoli florets. Sauté for 5 minutes, stirring occasionally, until crisp-tender. Transfer broccoli to the bowl with tofu. Season tofu and broccoli with a pinch of salt.

Step 5: Simmer Teriyaki Sauce

Reduce heat to medium, and carefully pour soy sauce mixture into pan. Once the sauce is simmering, whisk the corn starch mixture once more and pour it into the sauce. Continue cooking, while stirring continuously, until the sauce is thickened, about 30 seconds.

Add tofu and broccoli back to skillet, and toss to coat in teriyaki sauce. Garnish with toasted sesame seeds and green onion, if desired. Serve over rice or rice noodles. 

What to Serve with Teriyaki Tofu

• Rice. I love serving this tofu over a bed of fluffy white rice. I prefer a long-grain white rice, such as Jasmine or Basmati, however you can also use brown rice for extra fiber. Alternatively, serve over rice noodles, such as vermicelli.
• Vegetables. You can switch up the veggies in this recipe based on your preferences and what’s in season. I love serving it with broccoli, however you can also use bell peppers, mushrooms, or baby bok choy.
• Salad: To complement the flavors of this dish, try my speedy Sesame-Cucumber Salad or 20 Minute Chopped Asian Salad. 

Make-Ahead and Storage Tips:

• To Make Ahead. Cut the tofu into cubes, and chop the broccoli up to 1 day in advance. Store each in a separate container in the refrigerator. You can also cook the rice up to 2 days ahead. 
• To Store. Place leftovers in an airtight storage container in the refrigerator for up to 3 days.
• To Reheat. To help the tofu re-crisp, rewarm this recipe in a skillet over medium heat. (If needed, add a splash of broth or water to loosen the sauce.) You can also reheat in the microwave in a pinch, however the tofu will remain quite soft. 

More Reader-Favorite Tofu Recipes:

General Tso’s Tofu

Tofu Tikka Masala

30 Minute Black Pepper Tofu

If you give this teriyaki tofu and broccoli a try, snap a pic and tag #dishingouthealth on Instagram so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Lastly, follow along on Facebook and Pinterest for the latest recipe updates.

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5 from 16 votes

Teriyaki Tofu and Broccoli

By Jamie Vespa MS, RD

Teriyaki Tofu and Broccoli features crispy cubes of tofu and tender broccoli florets lacquered in homemade teriyaki sauce. A better-than-takeout dinner that comes together in just 30 minutes.

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Equipment

• Large non-stick skillet
• Mixing bowls

Ingredients  

1x2x3x

• ▢ 1 (14-oz.) pkg. extra-firm (or super-firm) tofu, drained
• ▢ 1/3 cup lower-sodium soy sauce (sub tamari if making gluten free)
• ▢ 2 Tbsp. hoisin sauce
• ▢ 2 Tbsp. honey (sub agave or maple syrup
• ▢ 2 Tbsp. rice vinegar
• ▢ 3 garlic cloves, minced
• ▢ 1/2 tsp. ground ginger
• ▢ 1/2 cup water
• ▢ 1 Tbsp. corn starch
• ▢ 3 Tbsp. neutral cooking oil, divided
• ▢ 4 cups broccoli florets (from 1 medium crown of broccoli)
• ▢ Optional garnishes: toasted sesame seeds, sliced green onion
• ▢ Cooked rice or rice noodles for serving

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Instructions 

• Wrap tofu in a clean kitchen towel and press on all sides to remove as much moisture as possible. Alternatively, you can set something heavy on top (such as a cast iron skillet), and let it press for about 15 to 20 minutes, or even longer for firmer tofu.

  Slice tofu into bite-sized cubes.
• In a small bowl, combine soy sauce, hoisin, honey, rice vinegar, garlic, and ground ginger; whisk well to combine.

  In a separate smaller bowl, combine water and corn starch; whisk well to combine. Set both bowls aside.
• Heat 2 Tbsp. of oil in a large skillet (preferably non-stick) over medium-high. Once hot, add tofu cubes to pan. Cook, turning to crisp all sides, until the tofu is golden, about 10 to 12 minutes. Transfer tofu to a large bowl. 

  Add remaining 1 Tbsp. oil to pan, followed by broccoli florets. Sauté for 5 minutes, stirring occasionally, until crisp-tender. Transfer broccoli to the bowl with tofu. Season tofu and broccoli with a pinch of salt. 
• Reduce heat to medium, and carefully pour soy sauce mixture into pan. Once the sauce is simmering, whisk the corn starch mixture once more and pour it into the sauce. Continue cooking, while stirring continuously, until the sauce is thickened, about 30 seconds. Turn off heat.

  Add tofu and broccoli back to pan, and toss to coat in teriyaki sauce. Garnish with toasted sesame seeds and green onion, if desired. Serve over rice or rice noodles. 

Notes

To Make Ahead. Cut the tofu into cubes, and chop the broccoli up to 1 day in advance. Store each in a separate container in the refrigerator. You can also cook the rice up to 2 days ahead. 

To Store. Place leftovers in an airtight storage container in the refrigerator for up to 3 days.

To Reheat. To help the tofu re-crisp, rewarm in a skillet over medium heat. (If needed, add a splash of broth or water to loosen the sauce.) You can also reheat in the microwave in a pinch, however the tofu will remain quite soft. 

Nutrition

Serving: 1.25cups | Calories: 285kcal | Carbohydrates: 24g | Protein: 13g | Fat: 15.5g | Saturated Fat: 2g | Sodium: 1000mg | Fiber: 3g | Sugar: 13g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

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