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Xyngular Corporate

Teriyaki Tofu Stir-Fry

Teriyaki Tofu

This is an easy-to-make, delicious and nutritious meal: roasted bell peppers, broccoli, and tofu over cauliflower rice, drizzled with teriyaki sauce and sesame oil, and finished with shredded carrots. Enjoy!

Prep time: 30 minutes 

Cook time: 30 minutes 

Total time: 60 minutes

Serves 4 


●  1 head of cauliflower

●  1 tablespoon sesame seed oil, divided

●  3 green onions, thinly sliced

●  Salt and pepper

●  1 (14-ounce) block extra-firm tofu, drained

●  2 tablespoons low-sodium, low-sugar soy sauce

●  1 red bell pepper, cut into large, bite-sized pieces

●  1 green bell pepper, cut into large, bite-sized pieces

●  4 cups broccoli florets

●  1 cup shredded carrots

●  1/4 cup teriyaki sauce 


  1. Preheat oven to 400°F. Wrap tofu in a clean kitchen towel and set on a large plate. Place a heavy object on top, like a frying pan, to press out liquid for about 30 minutes.

  2. Meanwhile, remove leaves from cauliflower and chop the head into 4 large pieces. Grate cauliflower on the large holes of a box grater and set aside. To make in the food processor, cut the cauliflower into florets and pulse until small rice-sized pieces are formed.

  3. Heat 1/2 tablespoon oil over medium-high heat. Add green onions and cook until fragrant, about 1 to 2 minutes. Add cauliflower rice and stir to coat in oil. Cover with a lid to steam, about 3 to 4 minutes, stirring often. Remove from heat when rice is just cooked through, and season with salt and pepper. Set aside.

  4. Remove tofu from towel, slice into bite-sized squares and place in a large bowl. Toss tofu with soy sauce to evenly coat, then add cornstarch and toss again. Arrange in an even layer on a parchment-lined baking sheet.

  5. Toss bell peppers and broccoli in remaining 1/2 tablespoon oil and season with salt and pepper. Arrange in an even layer on another parchment-lined baking sheet and bake for about 30 minutes, tossing halfway through. 

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