Teriyaki Roasted Broccolini and Tofu Stir Fry
This homemade teriyaki bowl is healthy, delicious, and almost too easy. All hail teriyaki sauce—the ingredient that makes it all work. Cashews add extra crunch while the dish gets a nice hit of spiciness from fresh ginger. The pro move with tofu is to remove as much moisture as possible so the tofu better absorbs flavors and crisps up. I recommend pressing the sliced tofu between two sheets of paper towels and gently squeezing. Another option is to press-dry the tofu before coating in cornstarch and sautéing. Even tofu skeptics love it.
Ingredients
- 2 cups chopped broccolini
- 1 medium yellow onion, cut into ½-inch slices
- 1 (8-ounce) block firm tofu, cut into ¼-inch-thick slices
- 1-inch piece (1 tablespoon) fresh ginger, grated
- 2 tablespoons olive oil
- ½ teaspoon salt
- Freshly ground black pepper
- ½ cup teriyaki sauce, plus more for serving
Serving suggestion
3 to 4 cups cooked rice
½ cup roasted cashews
4 tablespoons toasted sesame seeds
1 medium cucumber, peeled and thinly sliced
½ cup chopped parsley or cilantro
Sriracha sauce
Instructions
- 1Preheat the oven to 425 degrees. Toss together the broccolini, onion, tofu, ginger, and oil on a sheet pan. Shake on salt and black pepper.
- 2Roast for 10 to 15 minutes.
- 3Remove the baking sheet from the oven. Add the teriyaki sauce and flip the ingredients to make sure they’re covered with sauce on all sides.
- 4Roast for 15 more minutes, or until the broccolini and tofu are slightly crispy.
- 5Serve it as is, or on bowls of rice. Top with roasted cashews, sesame seeds, cucumber, parsley, and a dash of sriracha sauce.
Easy Ingredient Swaps
↔Broccoli for the broccolini
↔One teaspoon ground ginger for the fresh ginger
↔Light, or untoasted, sesame oil instead of olive oil
↔Peanuts or walnuts instead of cashews
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