Spicy Teriyaki Tofu Stir Fry
February 15, 2021 | By Jeremy Scheck | 13 Comments
Pressing Tofu. It helps to cut it in half to make it more flat (so the books don’t fall) 
seasoned, sesame tofu (pre oven)
Scallions, ginger, onion, garlic 
veggies
Spicy Teriyaki Tofu Stir Fry
Ingredients
For the sesame-crusted Tofu
- 1 block extra-firm tofu (16oz package) 2 tablespoons cornstarch
- 1/2 teaspoon gochugaru (korean chili flake or conventional red pepper flakes)
- 1/2 teaspoon garlic powder
- Pinch MSG (OPTIONAL)
- Salt to tate
- Freshly ground black pepper to taste
- 2-3 tablespoons white sesame seeds
- 2 tablespoons neutral oil, such as avocado
For the veggie stir fry
- 2-3 tablespoons neutral oil, such as avocado
- 3 green onions/scallions, the whites and light green thinly sliced 1-2" fresh ginger, cut into matchsticks
- 1/2 chopped red onion
- 2-3 cloves garlic, chopped
- 2-3 carrots, sliced into oblong coins
- 1 head broccoli, cut into florets
- 1 bell pepper, sliced
- 1 tablespoon chili garlic sauce
- 4-6 tablespoons teriyaki sauce
- 1 teaspoon toasted sesame oil
Instructions
- Preheat the oven to 425°F. Press your tofu for about 30 minutes to get it extra dry. Pat with a paper towel, crumble into irregular pieces and toss with the rest of the tofu ingredients. Place in the oven around 30 minutes, or until it's crispy.
- When the tofu has had about 25 minutes in the oven, start stir frying the veggies. Add neutral oil to a pan or wok with the scallions, ginger, and red onion. Let them cook 1-2 minutes and become fragrant before adding the garlic.
- Cook a minute or so with the garlic before adding the rest of the veggies. Crank up the heat to medium-high and stir-fry until the veggies are almost done to your liking. (If you happen to finish before the tofu is ready, you can turn off the heat as your wait and take a quick break).
- When the tofu is done and crispy, add to the pan with the veggies, then add the chili garlic sauce and teriyaki sauce. Mix 1-2 minutes to coat in the sauce. Turn off the heat, drizzled over the toasted sesame oil, then serve immediately with rice.
Jeremy Scheck spent high school perfecting his signature cupcakes, making quiches and coffee cake by the dozen at a local bakery, and teaching cooking demonstrations at Williams-Sonoma. As a 10th grader in 2016, he began documenting his favorite recipes on a blog called The After School Bakery. In college, Jeremy learned to make 50 gallons of ice cream in the food science lab, how to prune grape vines in the teaching vineyard, the best way to milk a cow in Northern Italy, and why film photography is an art worth saving. As a sophomore in 2020, he traded blog photos for video and became a TikTok culinary sensation. Jeremy has been featured on the Today show, The Washington Post, Bloomberg, BBC Radio, People, and Access Hollywood, among others. Jeremy is a graduate of Cornell University with a double major in Spanish and Italian, and significant coursework in food science. He lives in Brooklyn, NY. Learn more about Jeremy.
Made this for my parents and it turned out fantastic. They’re pretty adventurous eaters and not picky, but were always pretty skeptical of tofu. I think this dish definitely changed their minds!
Glad to hear it!
This recipe turned me on to home cooking with tofu, chile garlic and teriyaki sauce. Precut tofu bites also worked once in a pinch. I use arrowroot flour instead of cornstarch. And have to cook my veggies much longer than the recipe calls for. I love everything about Scheck Eats!
This is delicious! A new favorite.
I tried making this with so many alterations because my college kitchen doesn’t have everything I need which is really tragic. This turned out so well! It’s nice that I can just use whatever veggies I have on hand. My first time making tofu turned out awful and it was so nice how this tofu turned out perfectly. This is definitely going to be a staple meal!
My kids who are picky loved it! Myself and my husband too! It’s really delicious thank you!! 🙏
This is the best tofu stir fry recipe I’ve had! I’m not a fan of tofu but it’s a good protein source for me being a vegetarian. I made this for lunch, for my and my husband. Wow!! The flavours pack a punch, and it’s so healthy! This is my forever recipe!
will this be enough to serve 6 people? or should i double/triple the recipe?
Hey Lauren, not Jeremy but I made this whole recipe for two people!
We love this recipe so much we make it once a week. My husband hates onions so we skip it and I throw in extra green onions. I don’t like cooked carrots so we add extra broccoli and red bell pepper.
I made this today for lunch with random leftover vegetables I had in my fridge. It was really good, simple, and adaptable!
This recipe is awesome and super adaptable with the veggies! Highly recommend following the method for tofu, it gets so crispy and delicious.
Changes I made: (1) added some spicy garlic powder to the tofu in addition to the other spices, (2) skipped the MSG & sesame seeds since I didn’t have, (3) minced ginger instead of fresh, (4) air fried the tofu, which got done in 15 minutes @ 350 degrees.
This recipe was SO delicious and easy to make! Definitely a new favorite!