Teriyaki Stir-Fry
- Jess Brauer
- April 8, 2022
- 2:39 pm
- All Posts, Dinner, Food Recipes, Gluten-Free, Lunch, Spring, Summer, Winter
Teriyaki Stir-Fry with Veggies, Quinoa, and Tofu
- Total Time: 40 minutes
- Yield: 2-4 servings 1x
Description
Don’t get me wrong, I love takeout. I order out frequently and don’t think there is anything wrong with that. But I’m on a mission to prove that homemade food can be just as delicious, if not better. It’s also less expensive, quicker (when you factor in the wait time), and obviously much healthier. This homemade teriyaki stir-fry is no exception. It uses familiar ingredients, is easy to whip up, and almost impossible to mess up.
The salty-sweet and thick teriyaki sauce is what dreams are made of and you may just want to start slathering it on everything. The whole dish comes together very quickly, so be sure you have all your ingredients prepped and diced before you start stir-frying!
Ingredients
For the sauce:
- 1/2 cup low-sodium soy sauce or tamari
- 1/4 cup coconut sugar (or brown sugar)
- 1 tsp garlic, minced (from 1 clove)
- 2 tsp ginger, minced (from a 1-inch piece of ginger)
- 1 tbsp honey or agave syrup
- 1 tsp sesame oil
- 2 tbsp rice vinegar
- 1/4 cup water
Cornstarch Slurry (This is the thickening agent for the sauce)
- 3 tsp cornstarch
- 3 tsp water
Remaining Ingredients:
- 1 1/2 cups uncooked quinoa
- 1 14 oz. block Extra-Firm or Firm Tofu, pressed and drained, then cubed (sub with shelled edamame if you are extra short on time)
- 1 tbsp low-sodium soy sauce or tamari
- 4 tsp sesame oil, divided
- 1 cup (about 5 oz.) shiitake or baby bella mushrooms, thinly sliced
- 1 1/2 cups zucchini, diced (1 zucchini)
- 1 cup snap peas, sliced
- 1/2 tsp salt
- 2 tbsp sesame seeds
Instructions
- Cook the quinoa according to package instructions. Set aside.
- In a medium bowl, combine the cubed tofu and 1 tbsp soy sauce. Gently toss to evenly coat the tofu. Set aside. In a large glass measuring cup, whisk together all sauce ingredients and set aside.
- In a small bowl or cup, thoroughly whisk together 3 tsp cornstarch and 3 tsp water. Set aside.
- Heat 2 tsp sesame oil in a large non-stick skillet or wok over medium-high heat. Once hot, add the tofu and sauté for about 7-10 minutes or until the tofu begins to crisp and brown on each side. Transfer the tofu to a plate, and set aside. (Skip this step if you are using edamame instead.)
- In the same skillet or wok, heat another 2 tsp sesame oil over medium-high heat. Once hot, add in the mushrooms and zucchini and sauté for 5 minutes, until mushrooms have softened and zucchini is beginning to turn golden. Add in the snap peas and cook for another 2 minutes, until the snap peas turn bright green. Add in ½ tsp salt.
- Return the tofu to the skillet then pour in the sauce. Bring to a boil, add in the cornstarch slurry, then reduce heat. Cook over medium-low heat for 5 more minutes, until the sauce has thickened enough to coat the back of a spoon, and is generously coating/glazing the tofu and veggies. Turn off heat.
- Place your desired amount of quinoa in bowls and top with the teriyaki tofu and veggies. Sprinkle each portion with a couple pinches of sesame seeds and enjoy while hot.
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