Easy Teriyaki Tofu Stir-Fry with Broccoli: A Weeknight Dinner That Actually Works.

I started making this teriyaki tofu stir-fry about three years ago when I was looking for something that could get dinner on the table in under 30 minutes without relying on takeout. The thing about tofu is that people either love it or think they don’t—and usually, the people who think they don’t just haven’t had it cooked right. When you get a good sear on tofu and coat it in a sticky, savory-sweet teriyaki sauce, it transforms completely. Add crisp broccoli florets and serve it over rice, and you’ve got a meal that feels complete without being heavy.

This recipe has become one of those dishes I turn to when I need something quick but still want it to taste like I put in effort. The tofu gets crispy edges, the broccoli stays bright green and just tender enough, and the homemade teriyaki sauce pulls everything together with that balance of salty, sweet, and umami that makes you want to lick the pan. It’s also incredibly flexible—you can swap vegetables, adjust the sweetness, or make it spicier depending on what you’re in the mood for.

Whether you’re cooking for yourself on a Tuesday night or trying to win over someone who claims they don’t like tofu, this teriyaki tofu broccoli stir-fry is straightforward, satisfying, and genuinely good.

Ingredients

For the Tofu:

14-16 oz (400-450g) firm or extra-firm tofu, pressed and cubed
2 tablespoons neutral oil (vegetable, canola, or grapeseed)
2 tablespoons cornstarch
Pinch of salt

For the Teriyaki Sauce:

1/4 cup soy sauce (or tamari for gluten-free)
2 tablespoons water
2 tablespoons rice vinegar
2 tablespoons brown sugar or honey
1 tablespoon mirin (optional but recommended)
2 teaspoons sesame oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)

For the Stir-Fry:

3 cups broccoli florets (about 1 medium head)
1 tablespoon neutral oil
2 green onions, sliced
1 teaspoon sesame seeds (for garnish)
Cooked rice, for serving

Instructions

Start by pressing your tofu if you haven’t already. Wrap the block in a clean kitchen towel or paper towels, place something heavy on top—a cast iron skillet works well—and let it sit for 15-20 minutes. This step removes excess moisture so the tofu can actually get crispy instead of steaming in the pan. Once pressed, cut the tofu into 3/4-inch cubes. You want them big enough to have a nice ratio of crispy outside to tender inside.

Toss the tofu cubes with cornstarch and a pinch of salt in a bowl. The cornstarch is key here—it creates a light coating that crisps up beautifully when it hits the hot oil. Make sure each piece is evenly coated but not clumpy.

Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat. When the oil shimmers, add the tofu in a single layer, making sure the pieces aren’t crowded. Let them cook undisturbed for 3-4 minutes until the bottom is golden brown. Flip each piece and cook another 3-4 minutes on the second side. You’re looking for crispy, browned edges. Once done, transfer the tofu to a plate and set aside.

While the tofu cooks, make your teriyaki sauce. In a small bowl, whisk together soy sauce, water, rice vinegar, brown sugar, mirin, sesame oil, minced garlic, and grated ginger. Set this aside—you’ll add it to the pan later.

In the same skillet you used for the tofu (no need to wash it), add another tablespoon of oil. Toss in the broccoli florets and stir-fry for about 4-5 minutes. The broccoli should be bright green and tender-crisp. If your pan seems dry or the broccoli is browning too fast, add a splash of water and cover the pan for a minute to steam it slightly.

Once the broccoli is done to your liking, return the tofu to the skillet. Pour the teriyaki sauce over everything and stir gently to coat. Let it cook for about 2 minutes, then add the cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water). Stir continuously as the sauce thickens and becomes glossy—this should take about a minute. The sauce will cling to the tofu and broccoli instead of pooling at the bottom of the pan.

Remove from heat and sprinkle with sliced green onions and sesame seeds. Serve immediately over steamed white or brown rice.

Flavor & Texture Notes

This dish hits a lot of the right notes. The tofu has a crispy, almost caramelized exterior with a soft, creamy center that soaks up the teriyaki sauce. That cornstarch coating makes all the difference—it gives you texture without being greasy or heavy. The broccoli stays firm enough to have a bit of snap when you bite into it, but it’s cooked enough that it’s not raw or bitter.

The teriyaki sauce is where the magic happens. It’s savory from the soy sauce, slightly tangy from the rice vinegar, and just sweet enough from the brown sugar to balance everything out. The garlic and ginger add warmth and depth, while the sesame oil gives it a nutty richness. When the sauce thickens at the end, it coats each piece of tofu and broccoli in this glossy, sticky layer that clings and doesn’t slide off.

The sesame seeds add a little crunch, and the green onions bring a fresh, sharp finish that cuts through the richness. Over rice, it’s a complete meal that feels balanced—filling but not heavy, flavorful but not overwhelming.

Tips & Variations

If you’re using medium or soft tofu, you can still make this work, but the texture will be more delicate. Press it well and handle it gently when flipping to avoid breaking the pieces. Extra-firm tofu is ideal because it holds its shape and gets the best crisp.

For a gluten-free version, swap soy sauce for tamari and double-check that your mirin doesn’t contain gluten. The recipe works just as well.

Don’t have mirin? You can skip it or replace it with an extra tablespoon of water mixed with a tiny bit of sugar. Mirin adds a subtle sweetness and depth, but the sauce is still good without it.

Want more vegetables? Snap peas, bell peppers, carrots, or mushrooms all work beautifully in this stir-fry. Add them with the broccoli or cook them separately if they have different cooking times.

If you like heat, add red pepper flakes to the sauce or drizzle some sriracha over the finished dish. A teaspoon of chili garlic sauce stirred into the teriyaki also works.

For a richer sauce, add a tablespoon of peanut butter or tahini. It changes the flavor profile slightly but makes it creamier and more indulgent.

If you want the tofu even crispier, you can bake it instead of pan-frying. Toss the cornstarch-coated cubes in oil, spread them on a parchment-lined baking sheet, and bake at 400°F (200°C) for 25-30 minutes, flipping halfway through.

Storage & Make-Ahead

This stir-fry is best eaten fresh, but leftovers keep well in an airtight container in the fridge for up to 3 days. The tofu will lose some of its crispness, but the flavor stays good. Reheat it in a skillet over medium heat rather than the microwave to help revive some texture.

You can prep components ahead of time. Press and cube the tofu up to a day in advance. Cut the broccoli and store it in the fridge. Mix the teriyaki sauce and keep it in a jar—it’ll last about a week refrigerated. When you’re ready to cook, everything comes together quickly.

I don’t recommend freezing this dish. Tofu changes texture when frozen and thawed (it becomes spongier), and the broccoli can turn mushy.

Serving Suggestions

Serve this over jasmine rice, brown rice, or even cauliflower rice if you want to keep it lower-carb. Fried rice also works if you have leftovers you want to use up.

For a more complete meal, add a side of miso soup or a simple cucumber salad dressed with rice vinegar and a pinch of sugar. Edamame sprinkled with sea salt makes a good starter.

If you’re feeding a crowd or want to stretch the recipe, double the sauce and add more vegetables. This scales up easily.

You can also serve it over noodles—soba, udon, or rice noodles all pair well with teriyaki sauce. Toss the noodles in a little sesame oil before adding the stir-fry on top.

FAQ

Do I really need to press the tofu?
Yes, pressing removes excess water so the tofu can brown instead of steam. It makes a noticeable difference in texture. If you’re in a rush, even 10 minutes of pressing is better than nothing.

Can I use frozen broccoli?
You can, but fresh broccoli gives better texture. If using frozen, thaw it completely and pat it dry before cooking to avoid excess water in the pan.

What if my sauce isn’t thickening?
Make sure you’re using the cornstarch slurry and that the pan is hot enough. The sauce should bubble and reduce slightly. If it’s still too thin, mix another half teaspoon of cornstarch with a tablespoon of water and add it gradually while stirring.

Can I make this without cornstarch?
You can skip coating the tofu in cornstarch, but it won’t get as crispy. For the sauce, you can thicken it by simmering it longer, though it won’t have quite the same glossy finish. Arrowroot powder works as a substitute if you have it.

How do I know when the tofu is done?
The edges should be golden brown and crispy. If you try to flip it too early, it will stick to the pan. Let it cook undisturbed until it releases easily—that’s when you know it’s ready to turn.

Is this recipe spicy?
Not as written. The teriyaki sauce is savory and slightly sweet with no heat. Add chili flakes, sriracha, or fresh chilies if you want spice.

Conclusion

This teriyaki tofu stir-fry with broccoli is one of those recipes that proves healthy cooking doesn’t have to be bland or complicated. It’s quick enough for a weeknight, tasty enough that you’ll actually look forward to leftovers, and flexible enough to adapt based on what you have on hand. The homemade teriyaki sauce is simple but makes all the difference—once you try it, you probably won’t go back to bottled.

Whether you’re a longtime tofu lover or just starting to experiment with it, this recipe is a solid place to start. Give your tofu a good press, get your pan hot, and don’t skip the cornstarch. You’ll end up with something crispy, saucy, and genuinely satisfying. Serve it over rice, add extra vegetables if you’re feeling ambitious, and enjoy a meal that tastes like you put in more effort than you actually did.