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Teriyaki Tofu Stir-fry Recipe

A quick-and-easy midweek meal – tofu and vegetables coated in a delicious sticky sauce. Serve with noodles, if you prefer.



Ready in 20 minutes



1. Place the tofu between two pieces of kitchen paper and put a chopping board or heavy weight on top. Leave for at least 10 minutes, to remove excess water, then cut into bite-sized cubes.

2. Put the cubes in a bowl and gently stir in 1 tablespoon of the teriyaki sauce until the tofu is coated.

3. Heat 1 tablespoon of rapeseed oil in a wok or frying pan over a high heat and add the tofu. Reduce the heat slightly and cook for 3 to 4 minutes, turning occasionally, until lightly browned on all sides.

4. Add the pepper and most of the spring onions, reserving a few for garnish. Cook for 2 to 3 minutes until softened, then stir in the remaining teriyaki sauce. Stir to coat, then remove from the heat.

5. Meanwhile, cook the rice according to the packet instructions. Divide between two plates and serve the stir-fry on top, garnished with the reserved spring onions.

Kcal 433 | fat 17g | sat. fat 2g | carbs 46g | sugars 7g | fibre 5g | protein 22g | salt 2.51g

Extracted from VeganEasy by Denise Smart (£15, Ebury Press). Photography by William Shaw.

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