This teriyaki tofu is a simple and flavorful vegan option, loved by our dietitians and perfect for busy weeknights. Ideal for discovering tofu or for those who want to vary their flavors, this recipe combines a lightly sweet maple syrup sauce with crispy tofu and crunchy vegetables for a balanced meal rich in plant-based protein. For more information on plant-based eating, discover our Essentials of Starting Veganism.
Preparation
15
min
Cooking
20
min
Servings
4
Nutrition Facts (per serving)
Calories
435
Fat
13
Carbohydrates
56
Fibre
5
Protein
24
Sodium
960
Ingredients
- 454 g (1 lb) extra-firm tofu, cut into cubes
- 30 ml (2 tbsp) cornstarch
- 15 ml (1 tbsp) canola oil (or olive oil)
- 80 ml (⅓ cup) reduced-sodium soy sauce (or tamari sauce)
- 30 ml (2 tbsp) maple syrup
- 30 ml (2 tbsp) ketchup (or chili sauce)
- 30 ml (2 tbsp) water
- 15 ml (1 tbsp) fresh ginger, grated
- 2 bell peppers, sliced into strips
- 1 head of broccoli, cut into florets
- 150 g (5 oz) rice vermicelli (or 3 nests of Lotus Foods–style millet and brown rice ramen)
Preparation
- Place the tofu cubes in a large bowl, sprinkle with cornstarch and gently toss to coat well.
- In a large nonstick skillet, heat the oil over medium heat and cook the tofu for 6 to 8 minutes, turning, until golden and crispy.
- In a small bowl, mix the soy sauce, maple syrup, ketchup or chili sauce, and ginger. Set aside.
- In the same skillet, add and cook the bell peppers and broccoli for 5 to 7 minutes, until tender yet still crisp.
- Pour in the sauce and stir well. Continue cooking for 2 to 3 minutes, until the sauce thickens and coats everything well.
- Meanwhile, cook the rice vermicelli or ramen in a large pot of boiling water according to the package instructions. Drain.
- Serve the teriyaki tofu over the noodles, garnish with green onions and sesame seeds if desired.
Notes
Keeps 4 days in the refrigerator or 3 months in the freezer.
