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Easy Batch-Cooked Sticky Teriyaki Tofu Stir-Fry with Brown Rice

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A quick and satisfying batch-cooked sticky teriyaki tofu stir-fry served with nutty brown rice. This recipe delivers a perfect balance of sweet, salty, and umami flavors with a crispy tofu texture.

Ingredients

Scale
  • 14 ounces extra-firm tofu, pressed and cut into cubes
  • 1 cup uncooked brown rice
  • 2 tablespoons vegetable oil (can substitute with avocado oil)
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons maple syrup
  • 1 tablespoon rice vinegar
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon cornstarch
  • 2 stalks green onions, sliced thinly
  • 1 teaspoon sesame seeds (optional)
  • About 3 cups mixed vegetables (e.g., bell peppers, snap peas, carrots)

Instructions

  1. Press the tofu for at least 15 minutes to remove excess moisture. Rinse 1 cup of brown rice under cold water.
  2. Cook the brown rice in 2 1/2 cups water, covered, over medium heat for 40-45 minutes until tender. Fluff with a fork and set aside.
  3. In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, minced garlic, grated ginger, and cornstarch to make the teriyaki sauce.
  4. Heat vegetable oil in a large non-stick skillet over medium-high heat. Add tofu cubes in a single layer and cook without moving for 3-4 minutes until golden and crisp. Flip and brown all sides. Remove tofu and set aside.
  5. In the same skillet, add more oil if needed. Stir-fry mixed vegetables for 5-7 minutes until tender-crisp.
  6. Return tofu to the skillet. Pour teriyaki sauce over tofu and vegetables. Stir gently and cook for 2-3 minutes until sauce thickens and becomes sticky.
  7. Serve the sticky teriyaki tofu and vegetables over warm brown rice. Garnish with sliced green onions and sesame seeds if desired.

Notes

Pressing tofu is essential for crispiness. Avoid overcrowding the pan to prevent steaming. If sauce thickens too much, add a splash of water to loosen. Cook tofu in batches if needed. For gluten-free, substitute soy sauce with tamari or coconut aminos. Leftovers keep well in the fridge for up to 4 days and can be frozen separately for best texture.

Nutrition

Keywords: tofu stir-fry, teriyaki tofu, batch cooking, vegan dinner, brown rice, easy weeknight meal, plant-based protein, gluten-free option

Find it online: https://jollyfork.com/easy-batch-cooked-sticky-teriyaki-tofu-stir-fry-with-brown-rice-recipe/