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Teriyaki tofu and broccoli with rice and sesame seeds

Teriyaki Tofu and Broccoli

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.
Course Entree
Cuisine Chinese
Diet Vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 285kcal


  • Large non-stick skillet
  • Mixing bowls


  • 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


  • 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. 


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. 


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