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teriyaki tofu and broccoli

Crispy Teriyaki Tofu and Broccoli

An easy teriyaki tofu dish that comes together quickly but is oh so flavorful!
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine Asian
Servings 4 servings



  • 16 oz tofu one block, about 16 oz, extra firm, frozen, thawed, pressed, and cut into cubes
  • 4 tsp olive oil
  • 1 tbsp soy sauce or coconut aminoes
  • 2 tsp cornstarch or arrowroot powder


  • 4 cups broccoli florets
  • 8 mushrooms sliced
  • 1 small onion thinly sliced
  • 2 tsp olive oil


  • cup soy sauce or coconut aminoes
  • ¼ cup water
  • 2 tbsp Swerve or sweetener of choice
  • 2 tbsp rice vinegar
  • 1 clove garlic minced fine
  • ½ tsp ground ginger
  • 2 tsp cornstarch whisked into 2 tsp water


  • Preheat 2 tsp olive oil a wok or large skillet over medium high heat.
  • Put the tofu cubes in a large bowl. Drizzle with 2 tsp olive oil and the 1 tbsp soy sauce. Add the cornstarch and toss lightly to coat completely.
  • Brown the tofu cubes in the wok, allowing one side to brown before turning. Brown on all sides. Remove from wok and set aside.
  • Add the 2 tsp olive oil into the wok with the onions. Stir to saute onion until softened.
  • Add the broccoli and stir fry until crisp tender, about 5-7 minutes.
  • Toss in the mushroom slices and cook for an additional minute.


  • While the broccoli cooks, whisk together the sauce ingredients, except for the cornstarch, in a saucepan.
  • Bring to a boil, then add the cornstarch and water mixture.
  • Reduce heat to medium. Continue whisking until sauce thickens, about 2 minutes.
  • Toss the tofu, broccoli mixture, and the sauce together and stir lightly to coat.
  • Serve hot over rice or noodles. Garnish with sesame seeds, if desired.
Keyword teriyaki, tofu
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