This Vegetable Teriyaki Stir-Fry is one of my most popular recipes, and it’s been with me for a while!
Funny, as a culture, we are always excited and fascinated by what’s new. As a vegan chef, I love to push out of my cooking comfort zones to try new techniques, new ingredients, and of course to create new recipes for all of you.
We have thousands of cookbooks available to use (vegan or otherwise), and millions more recipes online.
But we are still so eager for the new thing. Sometimes, however, the gems are already ‘out there’.
As with this Vegetable Teriyaki Stir-Fry
It’s another one of those oldies but goodies! Readers tell me all the time that it’s “better than takeout”!
When I wrote PPF, I included this recipe, because it has been such a reader favorite (and a favorite for our family as well).
I made this recipe again recently and decided I had to get this recipe with all its beauteous veg posted for you.
While I was making it, hubby walked in and said “man, it smells good in here, is that what I think it is? I cannot wait to eat!“
Yes, my tater-veggie-burger-loving hubby absolutely LOVES this vegetable teriyaki stir-fry, and has no issue scarfing down all the mix of vegetables.
I sometimes switch up some of the veg I use in this recipe, so I give some tips to do the same in the notes below.
For any of you that don’t have PPF, or haven’t tried this recipe, I truly think you’ll love it! Please share your feedback when you try it.
Enjoy… x Dreena
Vegetable Teriyaki Stir-Fry
Ingredients
Tofu: (optional, see note)
- 1 350 g (12 oz) pkg firm or extra-firm tofu, cut into cubes about 1⁄2″ – ¾” thick
- 1 tbsp tamari or coconut aminos
- 1½ tbsp rice wine vinegar or red wine vinegar
For the Sauce:
- 1/3 cup tamari or coconut aminos
- 1/2 cup water
- 3 1/2 tbsp pure maple syrup
- 1/2 – 1 tbsp freshly squeezed lemon juice
- 1 tsp blackstrap molasses
- 3-4 medium cloves garlic, roughly chopped
- 1 tbsp roughly chopped fresh ginger
- 1 1/2 tbsp arrowroot powder
Stir-Fry Mix
- 4-6 teaspoons water, divided
- 1 cup sliced carrots (in half-moons or discs
- couple pinches of sea salt
- 1 cup sliced zucchini or green beans cut in bite-size pieces
- 4 ½ -5 cups broccoli cut into flowerets and stalks peeled, trimmed, and sliced in rounds (just over ½ lb of broccoli)
- 1½ cups cubed red, yellow, or orange bell pepper
Toppings
- ½ – ¾ cup raw cashews optional
- 1/2 cup sliced green onions
Instructions
- If using the tofu, first marinate it. Place the tofu cubes in a shallow dish and then pour the tamari and vinegar over the pieces. Flip the tofu to try and coat and distribute the marinade to both sides of the tofu.
- Next, combine the ingredients for the sauce, pureeing in a blender or with a handblender until fully blended.
- In a large non-stick skillet over high heat, saute the tofu for 7-9 minutes, turning the sides to lightly brown each side. Once golden brown, remove the tofu from your skillet. (Alternatively, you can bake the tofu with the marinade in a shallow baking dish (roughly 8” x 12”) at about 400 degrees for 15-25 minutes, turning once or twice until all the marinade is absorbed – it won’t get as crispy through oven baking).
- Next, in a non-stick pan over high heat, add 2-3 teaspoons of the water, and the carrot and salt. Reduce heat to medium-high, cover, and let the carrot steam for a couple of minutes. Remove cover, return heat to high, and add the zucchini. Toss through to let sear slightly, then add remaining 2-3 teaspoons of water, the broccoli, and bell pepper. Toss through, cover, reduce heat slightly, and cook for 2-3 minutes, just until broccoli turns bright green (the veggies will continue to cook in sauce, so don't overcook).
- Add the teriyaki sauce to the veggie mixture, and tofu if using. Toss to coat, and let the sauce come to a slow boil over medium-high heat. Once the sauce has reached a slow boil and thickened, add the cashews and toss to combine. Remove the pan from the heat and serve immediately over brown rice, quinoa, or soba noodles.
Notes
- Tofu note: Marinating the tofu is optional. If you want to speed the cooking process you can eliminate this step. Marinating will add extra flavor to the tofu, but you can skip the step if you are in a hurry.
- Vegetables Switch-Ups: If you’d like to use other veggies in this stir-fry, go for it! I love to add in carrots, green beans, snow peas, and zucchini. Keep in mind that harder veggies like carrots and cauliflower need a little more time, so add those earlier in the cooking process. Veg like zukes, bell peppers, green beans, and especially snow peas need just a few minutes to gently heat through and not overcook.
- Sauce Note: Sometimes I like to ‘extend’ the sauce a little more, using about 1/3 – 1/2 cup of water. When I do, I round the tbsp of arrowroot slightly so that the sauce will still nicely thicken. Don’t add too much water as it will dilute the flavors.
What are some of YOUR “oldie but goodie” recipes? Please share your cherished favorites, and also any feedback you have about this Vegetable Teriyaki Stir-Fry.
Much ♥!
image credit: Nicole Axworthy
Emma says
This looks fabulous Dreena, thanks for sharing. I’ve never found a sti-fry sauce I’m particularly happy with, but have a feeling this might be the one! Such a variety of textures too with all those veggies, tofu and crunchy cashews 🙂
Dreena says
Well, I hope this is the game-changer for you Emma! Yes, the textures work well together – the cashews are really a must! 🙂
Becky says
I am new to vegan cooking and have a couple questions: Do I need to press the tofu first, or can I use it straight out of the package? Also, when the recipe calls for green onions- is that the white part, green part, or both? Thanks for your help!
Jessi says
You can use the tofu without pressing.
Green onions are also called spring onions. They are like very small leek.
If you can’t get green onions just use regular ones. In that case I would use a generous 1/4 cup, since regular onions are stronger in flavour than green onions.
Dreena says
Hi Becky! Welcome to the vegan food world. 🙂 You do not need to press the tofu – you can if you want, but if you buy an “extra-firm” tofu (choose organic), you do not have to. Some people prefer to, it does draw out excess moisture, but I rarely do myself. If you live around a Trader Joe’s, they have an organic “super-firm” tofu, and that is very dense and doesn’t need any pressing.
Green onions – you can use both parts. The white part is stronger tasting, and so you would want to add that a little earlier to cook through some if using… the more tender green portions can be tossed in just at the end. I will clarify that in my recipe (I usually do) – thanks for asking. 🙂
Lisa says
super simple and crazy delicious! 🙂 cashews make every meal better.
Dreena says
the cashews really *are* good in this dish, we never eat it without them! Thanks Lisa. 🙂
Herbivore Triathlete says
I love a good reliable recipe and it seems they’re the ones that are most popular as well!
I just bought your Let Them Eat Vegan cookbook this weekend and am super excited to bake/cook from it. I’ve bookmarked the Strawberry-Goji Muffins as the first recipe to make this weekend.
Dreena says
thank you Anna!! One of my twitter friends just made those Strawberry-Goji Muffins and loved them – hope you do too. 🙂
Trish (@greenkitchgal) says
Hi Dreena –
A tweet from Julieanna Hever brought my attention to your new stir fry recipe. These are just a few of the comments from my husband after a few bites into it:
“I don’t know what kind of old foolishness you pulled off, but I need that there (gesturing to the steaming pot of stir fry) tomorrow night.”
“This sauce is bananas.”
“I don’t ever remember you making stir fry like this.”
Music to my ears. Thanks for a sharing a great recipe 🙂
-Trish
Dreena says
OH my goodness, Trish, that cracked me up! Music to MY ears as well!! Julieanna is a dear friend, I’m so thankful she shared that tweet – esp so you and your man could have this bananas sauce. “what kind of old foolishness you pulled off” LOL!! <3 that - thank you so much. You gave me a much needed chuckle today!
Julieanna Hever says
Oh how I wish my hubby would say just one of those comments….he only gets excited about my cooking when I make Dreena’s recipes :)!