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Teriyaki Tofu Stir Fry

Quick and flavourful tofu veggie stir fry with plenty of zippy ginger teriyaki flavour!
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Makes: 3 servings
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Ingredients
  

  • <b>For the tofu</b>
  • 350 gms extra-firm silken tofu cut into small squares
  • 2 to 3 tbsps teriyaki sauce
  • 5 tsps cornflour
  • 1 tbsp vegetable oil<br></br>
  • <b>For the stir-fry</b>
  • 1 medium red pepper in bite-sized pieces
  • 1 medium yellow pepper in bite-sized pieces
  • 4 to 5 spring onion stalks chopped
  • 2 to 3 tbsps teriyaki sauce
  • 1 tbsp vegetable oil
  • Salt if needed

Instructions

  • In a bowl, mix the tofu with the sauce and set aside for a couple of minutes. Then sprinkle the cornflour over the marinated tofu and mix gently, making sure the cornflour spreads to all the pieces. It may not form a thick coating, but it will help the tofu crisp up in the pan.<br></br>
  • Heat the oil in a non-stick pan, then add the tofu, spreading the pieces out in a single layer as far as possible. Turn the heat up to high and allow the tofu to cook on all sides, turning the pieces gently as needed. This should take 10 to 15 minutes for a deep caramelisation. Tip the cooked tofu on to a plate and set aside.<br></br>
  • In the same pan, add a little more oil, then toss the veggies in, stirring till they cook down for a couple of minutes. Add the sauce and stir well, keeping the heat on high, tossing the pan as needed. When the veggies begin to turn golden-brown on the edges, add the tofu. Mix the whole thing up well, adjust seasoning and turn off the heat.<br></br>
  • Serve hot with steamed rice!

Notes

*I used Morinaga brand, the firm version. Extra-firm will be easier to cut and toss.
* For a saucier stir-fry, you can also add about 1/4 cup water if you'd like to thicken it further, add 1 tsp cornflour dissolved in a splash of water.