Maple Teriyaki Tofu & Veggies

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An overhead shot of a white bowl of maple teriyaki tofu and veggies garnished with chopped cilantro.

4.60 from 5 votes

Make a delicious favorite meal in the comfort of your own home! Maple Teriyaki Tofu & Veggies is flavorful, easy to make, and 100% plant-based. This one-pan, easy recipe comes together quickly with minimal prep and clean-up.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Japanese

Servings:

Author: Jenné Claiborne

Ingredients

1 lb broccolini roughly chopped, or broccoli or bok choy
1 red bell pepper thinly sliced
10 oz mushrooms shiitake, oyster, baby bella, portobella, maitake; sliced if necessary
2 tsp extra virgin olive oil or sesame oil
1 14 oz package firm or extra firm tofu pressed, cut into squares or triangles, and thinly sliced

Maple Teriyaki Sauce

1½ tbsp minced fresh ginger
3 cloves minced garlic
½ cup soy sauce low-sodium soy sauce if desired
3 tablespoons rice vinegar
1 teaspoon toasted sesame oil
2 tbsp maple syrup
2 tbsp coconut sugar or brown sugar
⅓ cup water
1 tablespoon arrowroot powder or cornstarch

Instructions

Preheat the oven to 375°F. Place the broccolini, peppers, and mushrooms on a baking sheet and toss with the olive oil.
Add the tofu to the baking sheet and carefully toss together until combined.
Combine the ingredients for the maple teriyaki sauce in a small mixing bowl. Whisk the mixture well, being sure to break up any clumps of arrowroot powder.
Pour the maple teriyaki sauce over the vegetable and tofu mixture. Gently move the veggies around in the sauce until evenly covered.
Bake for 20 minutes, then flip the tofu. Bake another 10 minutes. Serve hot over steamed rice.

Notes

Storage Directions

Refrigeration: Allow leftovers to cool completely before transferring to an airtight container and refrigerating for 3-4 days.
Freezing: Transfer cooled leftovers to a freezer-safe, airtight container and freeze for up to 2-3 months.
Reheating: Warm leftovers until heated through on the stovetop or the microwave. Thaw frozen leftovers overnight in the refrigerator before reheating.

Recipe Pro-Tips

Press the tofu. Before slicing the tofu, press it to remove excess moisture. This will help make it crispier when baked. To press tofu, wrap the drained tofu in paper towels or kitchen towels and place it on a cutting board or hard surface. Place a heavy object like a cast iron skillet on top or use a tofu press. Let it sit for 20-30 minutes to drain. Remove the towels and cut the tofu.
Adjust sauce to taste. Taste the teriyaki sauce before pouring it over the tofu and veggies and adjust it to suit your taste preferences. Add more maple for sweetness, soy sauce for saltiness, or more of other ingredients to make it to your liking.
Toss ingredients well. Thoroughly coat the tofu and veggies in the oil and teriyaki sauce for even distribution. This will help them cook evenly and have full flavor.
Allow time to marinate. If you have extra time, toss the veggies and tofu in the oil and teriyaki sauce then store covered in the refrigerator for at least 30 minutes or overnight to create a teriyaki tofu marinade. This will allow the flavors to meld and absorb for an even more flavorful dish.
Flip the tofu. Don’t forget to remove the baking sheet from the oven and flip the tofu over after 20 minutes of baking. This will help make the outside crispy and the inside tender.
Garnish. For extra flavor and presentation, sprinkle the teriyaki-baked tofu with freshly chopped herbs like cilantro, green onions, or toasted sesame seeds.

Nutrition