Description
Crockpot Vegan Teriyaki Tofu with Broccoli is the ultimate quick and delicious solution for busy weeknights. This dish features crispy tofu coated in a homemade teriyaki sauce that’s rich in flavor and easy to make. Perfect for family meals, dinner parties, or meal prep, this recipe can be paired with rice, quinoa, or a variety of vegetables for a satisfying and nutritious meal. In just 30 minutes, you can whip up this delightful dish that will please both vegans and non-vegans alike.
Ingredients
Scale
- 14.5 oz block extra-firm tofu
- 1 tablespoon low-sodium soy sauce
- 2 tablespoons cornstarch
- ¼ cup low-sodium soy sauce
- ¼ cup water
- ¼ cup packed brown sugar (or maple syrup/agave)
- 1 tablespoon seasoned rice vinegar
- 2 teaspoons fresh ginger (grated)
- 3 cloves garlic (minced)
- Cooked rice or quinoa
- Steamed or roasted broccoli
Instructions
- Press the tofu for at least 20 minutes to remove excess moisture.
- Whisk together the teriyaki sauce ingredients in a bowl and set aside.
- Tear the pressed tofu into bite-sized pieces and coat it in soy sauce followed by cornstarch.
- Pan-fry the tofu in a non-stick skillet until crispy on all sides.
- Add the teriyaki sauce to the skillet, simmer, then add the cornstarch slurry to thicken.
- Serve over cooked rice or quinoa with steamed broccoli.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 340
- Sugar: 12g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 1g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 0mg