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Teriyaki Tofu Stir-Fry
[Vegan, Gluten-Free]

CM By: Celeste Meredith

Author Bio

Hello, I’m Celeste, a Lacto-Ovo vegetarian who loves to run, cook and eat good wholesome... Read More

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Teriyaki Tofu Stir-Fry [Vegan, Gluten-Free]

Dairy Free

This simple teriyaki stir-fry is better than any delivery or take-out. The spicy, sweet and bold with flavor teriyaki sauce will have you tossing out all your store bought sauce and making this for dinner whenever you get a craving for that teriyaki flavor.

Ingredients You Need for Teriyaki Tofu Stir-Fry [Vegan, Gluten-Free]

For the Teriyaki:

1/2 cup tamari
1/2 cup coconut aminos
1/4 cup rice vinegar
1/4 cup maple syrup
1 teaspoon garlic powder
1/2 teaspoon ground ginger
1 teaspoon red chili paste
1 tablespoon corn starch

For the Stir-Fry

2 cups brown rice, cooked
4 cups chopped Napa cabbage
2 tablespoons olive oil
1 8-ounce package extra firm tofu, pressed
1 teaspoon Asian five-spice
1 8-ounce package whole Cremini mushrooms
1 medium carrot julienned
3 cloves garlic, minced
Flatbread of your choice (optional)
2 scallions chopped
Toasted sesame oil

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How to Prepare Teriyaki Tofu Stir-Fry [Vegan, Gluten-Free]

Place all of the teriyaki ingredients in a small saucepan and whisk them to combine.
Bring this to a boil over medium heat, when it comes to a boil, reduce the heat to a medium and continue to boil it for five more minutes, stirring occasionally. After five minutes sauce should coat the back of a spoon.
Transfer the sauce to a bowl cover and set aside. The sauce will continue to thicken as it cools.
Dice the tofu into 1-inch cubes, place them in a shallow dish, toss them with Asian five spice and set them aside. Wash and slice the mushrooms and wash a chop the scallions.
Heat 1 tablespoon olive oil in a large skillet or wok over medium heat. When the oil is shimmering, add the tofu to the pan and cook it 3-4 minutes.
Add 1 tablespoon of the teriyaki sauce and toss it to coat and saute about 1 minute more. Transfer this to a bowl, cover, and set it aside.
Add in the final 1 tablespoon of oil and add the mushrooms and cook them for 1 minute. Add in the carrots and minced garlic, cook them another minute. Add 1 1/2 tablespoons of the teriyaki sauce toss the mixture to coat. Add tofu back to the skillet and toss everything until combined well.
Spoon the rice and chopped napa into a bowl, spoon tofu vegetable mix on top, garnish it with scallions, and drizzle the dish with a small amount of toasted sesame oil or serve it on top of flatbread.

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