Flavor-packed Vegan Teriyaki "Chicken" Stir-Fry that's meat-free, plant-based and made with tofu and vegetables. Ready in minutes and a great dish to pair with rice, noodles, steamed vegetables.
FREEZE TOFU OPTION. Freeze a block of tofu for at least 24 hours. Once frozen, defrost in a microwave for 10 minutes. Allow the tofu to cool down for about 5 minutes. Once cool, press the tofu with a tofu press or with the back of two large plates. See notes.
NO-FREEZE TOFU OPTION. Drain and press extra-firm or firm tofu.
Cut the tofu into bite-sized cubes. Set aside.
Add ½ inch water to a pot or saucepan over medium heat. Once water is at a simmer, add the broccoli florets and cover the pot. Steam for 4-5 minutes until fork-tender. Drain and set aside.
In a non-stick skillet or wok over high heat pour one tablespoon of oil. Next, add the tofu pieces. Evenly pour the soy sauce over the tofu pieces. Cook and turn tofu until golden on each side.
Once the tofu is cooked, add another tablespoon of oil to the same pan. Add the broccoli, red bell pepper, and teriyaki sauce. Stir fry and cook for 4-5 minutes over high heat.
Notes
Start with a frozen block of tofu. Freezing the tofu will yield a much chewier texture. Additionally, you’ll be able to get more of the water out, which helps bring more of the sauce in.
You can defrost tofu in a microwave for about 10-12 minutes.
Because we are stir-frying, it’s important to use an oil that has a high smoke point. Your options include avocado oil, canola oil, vegetable oil, peanut oil, and sesame oil.
If you don’t have a tofu press, that’s fine. You can use the back of two large plates and press the water out. You’ll find it’s easier to press the tofu when previously frozen.