Teriyaki Stir Fry

Vegan teriyaki stir fry served over jasmine rice with scallions and sesame seeds.

Print Recipe

5 from 4 votes

This teriyaki stir fry is all about bold flavor and weeknight ease—savory tofu, tender-crisp veggies, and a glossy homemade sauce that clings just right. It’s built on pantry staples, fast prep, and that sweet-salty umami balance that makes every bite count. Serve it over rice, sprinkle with some sliced scallions, and consider dinner handled in about 35 minutes.

Prep Time20

Cook Time15

Total Time35

Course: dinner, Main Course

Cuisine: Japanese

Diet: Low Lactose, Vegan, Vegetarian

Servings:

Calories: 605kcal

Author: Michelle Cehn

Ingredients

1 tablespoon toasted sesame oil
½ cup onion diced or sliced
3 cloves garlic minced
1 tablespoon fresh ginger minced
2 large carrots julienned
3 cups broccoli florets
2 cups cremini mushrooms thinly sliced
1 block extra-firm tofu drained, patted dry, and cubed to desired size
2 stocks green onion sliced, for topping (optional)

For the teriyaki sauce:

½ cup soy sauce
½ cup water
¼ cup rice vinegar
¼ cup brown sugar
3 tablespoons cornstarch
1 tablespoon fresh ginger minced

Instructions

In the large wok or frying pan, heat the sesame oil over medium heat.
Sauté the onions until translucent. Then add the minced garlic and ginger, stirring frequently.
In a medium-sized bowl, make the Teriyaki sauce by whisking together the soy sauce, water, rice vinegar, brown sugar, cornstarch, and ginger until all ingredients are fully combined.
Add the carrots, broccoli, and mushrooms to the pan with half of the teriyaki sauce.
Cover and allow to steam until the vegetables are cooked. (About 5 minutes).
Pour the rest of the teriyaki sauce into the pan, adding in the tofu.
Cook for another 5-10 minutes and serve over rice of your choosing (we recommend jasmine or plain white).

Notes

Storage: Store the stir fry and rice separately in airtight containers. It keeps well in the fridge for up to 4 days.
Reheating: Warm leftovers in a skillet over medium heat with a splash of water or sauce to revive texture and flavor.
Protein Swaps: Tempeh, soy curls, or seitan all work in place of tofu—just sauté before saucing.
Veggie Swaps: Use whatever you have on hand—snap peas, bell pepper, bok choy, baby corn, shredded cabbage, or even spinach near the end are all great choices!
Meal Prep Tip: For efficient meal planning to enjoy throughout the week, double the sauce and chop extra veggies so dinner prep is easy and fast.

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