Teriyaki Tofu Stir Fry with Brown Basmati Rice
Updated: Jul 10
Many months ago, we all went to Japanese fusion restaurant to try something new because they had lots of vegan options. It turned out to be fantastic and my picky 8 year old tried something new, teriyaki tofu. He absolutely loved it and wants to go back but restaurants are hard with a one year old so we have not had a chance to go back.
I have been trying to replicate the teriyaki from the restaurant and was not having any luck. Store bought sauces really don't taste great. But I think what I have here is pretty close and my son really liked this one so I must be doing something right. I really like this recipe too. I like everything with a lot of sugar.
What You Need:
3 cloves of garlic, minced or pressed
1 tbsp canola oil
1/2 cup real soy sauce (not the msg pretend stuff)
1/4 cup water
1/2 cup sugar
1/4 tsp dried ground ginger
1 tbsp rice vinegar
1 tbsp cornstarch with 2 tbsp water
Brown basmati rice (or any rice) cooked according to package directions
2 tbsp oil
1 package of tofu
2 cups cauliflower broken into florets
2 stalks of celery cut diagonally
1 cup sugar snap peas
What To Do:
Prepare your rice according to package directions. Lett it cook while you make the rest of the meal.
Add oil to a sauce pot on medium heat. Add ginger and fry until fragrant and changing colour slightly.
Add soy sauce, water, sugar, ginger and vinegar. Stir to combine.
Mix cornstarch and 2 tbsp of water in a separate bowl. Add to the sauce and stir to combine. Stir until the sauce thickens then turn off the heat.
Tofu and Veggies
Cut the tofu into small blocks.
Add 2 tbsp of oil to a large frying pan on medium high heat. Once hot, add the tofu and fry, turning occasionally, until the tofu is nice and brown. Remove tofu from pan and set aside.
Next add cauliflower and celery to the frying pan. Stir fry for about 8 minutes until the vegetables are a bit tender. Add the snap peas and tofu to the frying pan and fry all together for a minute or two. Add the sauce, stir to coat everything in the sauce and turn off the heat when all the vegetables are cooked to your liking. I like mine still a little crispy.
Serve over rice and enjoy!