April 22, 2012

Teriyaki Tofu Stirfry

Serves 4 with rice.

There is nothing I love more than a delicious teriyaki sauce, yummy broccoli and fried tofu. This dish has the lot. I highly recommend that you try this... vegan or non-vegan, you will definitely love this. It really reminds me of a restaurant-quality dish... but healthier and cheaper! Jerome craves naughty food... so this is a dish that I make him that he really enjoys. But it is not naughty, it just tastes like it should be bad for you! When I make this for dinner, I always try and get out of bed a little earlier than him, so that I can eat the leftovers for breakfast before he can! Muahaha *strokes beard*

    1 package (350g-ish) tofu, chopped into cubes
    1 tablespoon soy sauce
    1 1/2 tablespoons rice vinegar

Teriyaki Sauce

    1/3 cup soy sauce
    1/4 cup water
    3 1/2 tablespoons agave nectar
    1 1/2 tablespoons freshly squeezed lemon juice
    1 tablespoon sesame oil
    1 teaspoon treacle
    5-6 medium garlic cloves, minced
    2 teaspoons ginger, grated
    1 teaspoon corn flour


    2 tablespoons olive oil
    5 cups broccoli florets, bite-sized pieces
    1 teaspoon water
    1 capscium, diced
    1/2 cup raw cashews
    1/2 cup spring onions, chopped

Rice (optional)

  1. In a shallow bowl, add tofu, soy sauce and vinegar and marinate for at least 10 minutes. Flip tofu once while marinating.
  2. In another bowl, whisk all teriyaki sauce ingredients until corn flour has dissolved.
  3. Meanwhile, cook rice to package instructions. (Rice is optional)
  4. In a fry-pan, add tofu and marinade and keep tossing until browned on each side.
  5. In another fry-pan or wok, heat the oil, broccoli and water. Toss, cover and cook for 4 - 5 minutes until the broccoli turns bright green. Then add capsicum and saute uncovered for another 1 - 2 minutes.
  6. Once the tofu has browned, add the broccoli and capsicum to the pan. Add teriyaki sauce and increase to high heat. Toss to coat and let sauce come to a slow boil.
  7. As soon as sauce is at a slow boil and has thickened, add cashews and green onions and toss to combine. 
  8. Remove from heat and serve over rice if you made some
Adapted from the book 'Eat, Drink and Be Vegan'.


  1. This is definitely my kind of dish as I'm a bit of a tofu lover. Can't wait to give this a try! :)

  2. Looks and sounds delicious. Healthy and fresh!

  3. Mmm sounds interesting! Is the recipe Asian?

    1. Hello! Yes, it would be due to the tofu and soy sauce etc... Try it out and tell me what you think :)

    2. I have to admit that at first I was a bit skeptical about this recipe but it actually turned out pretty delicious :) Thank you very much for sharing it with us :)

    3. Thank you! I absolutely love this dish. I think it is sooo tasty. I could eat some right now :D

  4. Boydclan@hotmail.comAugust 14, 2012 at 1:58 PM

    Madison I've made this recipe at least three times in the last two weeks. I've used whatever vegetables are in the garden. So good. Thank you

    1. Hi Boyd! Thanks for your comment. It makes me so happy to hear that our recipes are being enjoyed and loved. You are so lucky to have a garden of vegetables... I can't wait to have my own veggie patch one day. Have a lovely day :)

  5. sorry to go on anon don't have an account but just wanted to say this recipe was brilliant, i'm new to vegan eating and the recipes you have are giving me some great ideas, thankyou :)

    1. Hello! I am so glad that you enjoyed it. I did too!! Well if you need any assistance or have any questions please feel free to contact me :)

  6. Another yum recipe, just cooked and ate it, really nice, thanks Maddi. From the old lady who never used to cook Michelle x

    1. Thanks Michelle... I love this one too! XXX

      P.s. You are not an old lady! hehe... more like a lovely young woman :)

  7. Hi when you say shallots do you mean spring onions?

    1. Hi Liam! Yes I did... whoops! Thanks for telling me :) I will change it now.

  8. Hi there - whats the best ingredient to replace treacle?