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Homemade Sheet-Pan Teriyaki Tofu Stir-Fry photo

Sheet-Pan Teriyaki Tofu Stir-Fry

A simple sheet-pan teriyaki tofu stir-fry with tender vegetables, chewy rice noodles, and a homemade teriyaki-style sauce.
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Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings 6 servings

Equipment

  • Sheet Pan
  • Parchment Paper
  • Mixing Bowls
  • Whisk or fork
  • Small saucepan
  • Colander
  • Large Pot
  • Cutting board and knife

Ingredients
  

  • 1 package firm tofu cubed and pressed
  • 1/2 cup tamari
  • 1/2 cup water
  • 4 1/2 tablespoons maple syrup
  • 4 cloves garlic minced
  • 2 tablespoons fresh ginger chopped
  • 2 teaspoons honey or additional maple syrup use maple syrup to keep vegan
  • 1/4 cup rice vinegar
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water for cornstarch slurry
  • 2 cups broccoli florets
  • 2 cups mushrooms sliced
  • 1 onion thinly sliced
  • 1 1/2 cups bell peppers cubed
  • 1 cup snow peas
  • 2 tablespoons sesame seeds toasted
  • 1/2 cup green onions sliced
  • 1 package rice noodles uncooked

Instructions
 

  • Press the cubed tofu: wrap tofu in a clean towel or paper towels on a cutting board, place a heavy weight on top, and let sit 15 minutes to remove excess water.
  • Make the sauce: in a medium bowl whisk together tamari, 1/2 cup water, maple syrup, minced garlic, chopped ginger, honey or extra maple syrup, and rice vinegar until combined.
  • Marinate the tofu: place pressed cubed tofu in a container, pour about one third of the sauce over it, seal, and shake to coat; refrigerate 15 minutes to overnight (optimal at least 1 hour).
  • Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.
  • Soak the rice noodles in very hot tap water for 30 minutes, then drain and set aside. When ready to finish, briefly boil the noodles 1 minute in a large pot of boiling water, drain, rinse in cold water, and separate with tongs.
  • Heat the remaining sauce in a small saucepan over medium-high heat until bubbling. In a small bowl stir together 1 tablespoon cornstarch and 2 tablespoons cold water, then whisk the slurry into the bubbling sauce and cook until thickened. Remove from heat and set aside.
  • Arrange the marinated tofu on the prepared sheet pan; bake 15 minutes, then flip the tofu and add broccoli, mushrooms, and sliced onion to the pan. Drizzle a few tablespoons of the thickened sauce over the vegetables and bake 8 more minutes.
  • Add snow peas to the sheet pan and bake an additional 5–8 minutes, until vegetables are tender-crisp and tofu is browned at the edges.
  • Combine: place cooked noodles in a large serving bowl, add baked tofu and vegetables, pour remaining sauce over everything, and gently toss to combine.
  • Serve: divide into bowls and garnish with toasted sesame seeds and sliced green onions.

Notes

  • Press tofu well to improve texture.
  • Marinate tofu at least 1 hour for best flavor.
  • Use maple syrup instead of honey to keep the recipe vegan.
  • Toast sesame seeds briefly in a dry skillet for more flavor.