30-Minute Teriyaki Tofu
A quick and delicious dish featuring crispy tofu tossed in a savory and slightly sweet teriyaki sauce, complemented by fresh vegetables.
Ingredients
Main Ingredients
- 14 oz Tofu Use firm or extra-firm tofu; press to remove excess moisture.
- 1/2 cup Teriyaki Sauce Store-bought or homemade; low-sodium option recommended.
- 2 tbsp Vegetable Oil Canola or sesame oil works well.
- 3 cloves Garlic Minced; can substitute with garlic powder in a pinch.
- 1 inch Ginger Freshly grated for best flavor; ground ginger is an alternative.
- 1 Bell Pepper Slice for texture; substitutes can include broccoli or snap peas.
- 2 Green Onions Chopped for garnish.
- Sesame Seeds Toasted for garnishing.
Instructions
Preparation
- Press your tofu to remove excess moisture, then cut it into 1-inch cubes.
- In a large non-stick pan over medium heat, add the vegetable oil.
- Once oil is warm, add the minced garlic and grated ginger and sauté until fragrant.
Cooking
- Gently place the tofu cubes in the pan and let them brown for about 5 minutes, flipping halfway.
- Pour in the teriyaki sauce and let it bubble for about 5 minutes, coating the tofu.
- Stir in the sliced bell pepper and cook for an additional 3 minutes until tender.
Garnishing
- Remove from heat and sprinkle chopped green onions and sesame seeds on top before serving.
Notes
For a spicy kick, add sriracha to the teriyaki sauce. Meal prep can include doubling the recipe for quick lunches. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.