Teriyaki Stir Fry

This teriyaki stir fry is what happens when dinner needs to feel like a win. Crisp-tender vegetables, golden tofu, and a sweet-savory sauce that clings like a blanket—ready in 35 minutes, built with pantry staples, and made to flex.
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Vegan teriyaki stir fry served over jasmine rice with scallions and sesame seeds.
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This teriyaki stir fry is what happens when pantry staples and fresh veggies team up for something fast, flavorful, and way better than takeout. It’s all about balance—savory tofu, crisp-tender broccoli, and a glossy homemade sauce that hits sweet, salty, and umami in one bite.

Built around a simple teriyaki sauce you’ll make from scratch, this stir fry keeps things easy and flexible. Use whatever vegetables you have on hand, serve it over rice, and finish with a scatter of scallions. Dinner? Handled.

Why You’ll Love This Teriyaki Stir Fry Recipe

When dinner needs to be quick, flexible, and full of flavor, this one comes through like a pro. It’s built around simple ingredients, a quick homemade sauce, and enough crisp-tender veggies to make it feel fresh—even on a fridge-is-bare kind of night. Here’s some reasons you’ll love it:

  • A better-than-takeout flavor, made at home. The sauce is sweet, salty, and full of umami—without being too heavy or overly sweet like store-bought versions.
  • Built for weeknights. From pan to plate in about 35 minutes, with zero complicated steps or prep stress.
  • High-protein, no fuss. Tofu soaks up the teriyaki flavor beautifully and stays tender with crisp edges—no pressing or fancy techniques required.
  • Great for meal prep. Make it once, eat all week. The sauce reheats beautifully, and the veggie and tofu are just as delicious over the next few days.
  • Endlessly customizable. Use whatever vegetables you’ve got—broccoli, carrots, bell pepper, snap peas, mushrooms—it all works.
  • Kid- and crowd-friendly. Mild, cozy flavors make it easy to love, whether you’re cooking for one or feeding a full table.

Key Ingredients

This teriyaki stir fry keeps things simple, using everyday ingredients to build bold flavor fast. Here’s what you’ll need—and how to make it work with what you’ve got.

Labeled ingredients for making homemade teriyaki stir fry with tofu and vegetables.
  • Extra-Firm Tofu: Go for extra firm so it holds its shape and gets nicely golden. No pressing required—just pat it dry and cube it up. You’re prepping it to get ready to soak up all the sauce!
  • Broccoli, Carrots, and Mushrooms: These three bring crunch, color, and savory depth. Feel free to swap in other vegetables (we have more ideas below!)
  • Garlic and Ginger: Aromatic, zippy, and essential. Fresh is best, but frozen or jarred works in a pinch.
  • Soy Sauce: The salty backbone of the teriyaki sauce. Use tamari for gluten-free or coconut aminos if you’re going low-sodium.
  • Rice Vinegar + Brown Sugar: The sweet-tangy duo that balances the sauce. You can tweak the ratios depending on how bold you want it.
  • Cornstarch: This thickens the sauce so it clings to every bite. It also gives the tofu a light, crispy coating if you add a bit before pan-frying.
  • Toasted Sesame Oil: Adds that warm, nutty finish that makes it smell as good as it tastes. A little goes a long way.

Substitutions and Variations

This stir fry was made to flex. Whether you’re cleaning out the fridge, switching up your protein, or just craving something a little different, here’s how to make it work for you.

  • Swap in whatever veggies you love (or need to use). Broccoli, carrots, and mushrooms are a great base, but snap peas, bell peppers, zucchini, or baby bok choy all fit right in. Just aim for a mix of textures and colors to keep it balanced and satisfying.
  • Switch up the vegan protein. Tofu works beautifully here, but tempeh, soy curls, or even seitan are all fair game. Just give them a quick sauté before adding the sauce so they can soak up all that flavor.
  • Turn up the heat. This version is mild by default. Want more kick? Add a spoonful of chili garlic sauce, a drizzle of sriracha, or a pinch of red pepper flakes while the sauce simmers.
  • Switch the base. Serve it over jasmine rice, noodles, or brown rice. This is the kind of dinner that makes whatever you’ve got in the pantry feel like a plan.

How To Make

This teriyaki stir fry is all about flow—once the sauce is whisked and the veggies are prepped, it’s a quick dance of heat, steam, and sizzle. You’ll build flavor in layers, let the sauce thicken to that perfect glossy glow, and have dinner on the table in about 20 minutes. For full recipe details, scroll to the end of this post!

Glossy vegan teriyaki sauce in a bowl with ginger, brown sugar, and soy sauce on the side.

Step 1: Prepare the Teriyaki Sauce – In a small bowl, whisk together soy sauce, rice vinegar, brown sugar, ginger, and cornstarch until smooth. This sauce will thicken upon cooking, coating the stir fry ingredients beautifully.

Onions starting to cook in sesame oil for a homemade teriyaki sauce base.

Step 2: Sauté Aromatics – Heat sesame oil in a large skillet over medium heat.

Garlic and onion sizzling in a skillet for the start of a veggie stir fry.

Add chopped onions, cooking until translucent, then stir in minced garlic and ginger, sautéing until fragrant.

Broccoli, mushrooms, and carrots tossed in a pan for vegetable stir fry.

Step 3: Cook Vegetables – Add your choice of vegetables—such as broccoli, carrots, and mushrooms—to the skillet. Pour in half of the prepared teriyaki sauce, cover, and let the vegetables steam until tender-crisp.

Tofu cubes added to a pan of vegetables for a quick tofu stir fry.

Step 4: Incorporate Tofu and Remaining Sauce – Add cubed tofu to the skillet along with the remaining teriyaki sauce.

Cubed tofu added to a skillet of stir fry vegetables and glossy teriyaki sauce.

Stir gently to combine, allowing the sauce to thicken and evenly coat all ingredients.

Tofu and vegetable teriyaki stir fry in a skillet with sesame seeds and scallions.

Step 5: Serve – Serve the stir fry over a bed of jasmine rice, garnished with sliced green onions or sesame seeds if desired.

How To Serve

There’s a reason stir fry never goes out of style—it’s fast, flavorful, and endlessly adaptable. This version brings that glossy teriyaki finish that plays well with just about anything you pair it with.

  • Chinese green beans or spicy kale: For even more green on the plate, these sides adds a little extra bite—and balances the sweetness of the sauce with a touch of char.
  • Miso soup: A light and savory starter that brings warmth without weighing things down. Great for when you want a cozy, takeout-style vibe.
  • Quick-pickled veggies: A sharp, crunchy contrast to the sticky sauce. Just vinegar, sugar, and salt—no fuss.
  • Smashed cucumber salad: This salad is tossed with rice vinegar and toasted sesame oil. It’s crisp, fresh, and easy to throw together while the stir fry cooks.
  • Garlicky edamame: Toss shelled or in-pod edamame with a splash of tamari and minced garlic for a simple, high-protein snack or side.
  • Vegan gyoza or dumplings: Crispy, chewy, and totally worth the pan-fry. A great way to round out the meal if you’re cooking for a crowd.
  • Seaweed salad: Light, salty, and just a little chewy—adds a cool, briny contrast to the warm stir fry and makes the whole plate feel a little fancier.
Side angle of a plant-based stir fry with tofu, broccoli, and carrots over rice.

FAQs

Can you use teriyaki sauce in a stir fry?

Yes, teriyaki sauce works perfectly in stir fry recipes like this one. It adds a bold, savory-sweet flavor and helps glaze vegetables and proteins as they cook.

What are the 3 rules of stir frying?

The three golden rules of stir frying: prep everything ahead of time, use high heat, and don’t overcrowd the pan. These steps ensure quick cooking, even searing, and crisp-tender vegetables.

Does teriyaki sauce go on before or after cooking?

Add teriyaki sauce toward the end of cooking. This allows it to thicken and coat your ingredients without burning or getting too watery.

Two servings of teriyaki stir fry ready to enjoy with green onions on top.

If you make this teriyaki stir fry recipe, please leave a star rating and let me know what you think in the comments below! I love reading your comments!

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Teriyaki Stir Fry

5 from 4 votes
This teriyaki stir fry is all about bold flavor and weeknight ease—savory tofu, tender-crisp veggies, and a glossy homemade sauce that clings just right. It’s built on pantry staples, fast prep, and that sweet-salty umami balance that makes every bite count. Serve it over rice, sprinkle with some sliced scallions, and consider dinner handled in about 35 minutes.
Vegan teriyaki stir fry served over jasmine rice with scallions and sesame seeds.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4

Ingredients

  • 1 tablespoon toasted sesame oil
  • ½ cup onion, diced or sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 2 large carrots, julienned
  • 3 cups broccoli florets
  • 2 cups cremini mushrooms, thinly sliced
  • 1 block extra-firm tofu, drained, patted dry, and cubed to desired size
  • 2 stocks green onion, sliced, for topping (optional)

For the teriyaki sauce:

  • ½ cup soy sauce
  • ½ cup water
  • ¼ cup rice vinegar
  • ¼ cup brown sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon fresh ginger, minced

Instructions

  • In the large wok or frying pan, heat the sesame oil over medium heat.
  • Sauté the onions until translucent. Then add the minced garlic and ginger, stirring frequently.
  • In a medium-sized bowl, make the Teriyaki sauce by whisking together the soy sauce, water, rice vinegar, brown sugar, cornstarch, and ginger until all ingredients are fully combined.
  • Add the carrots, broccoli, and mushrooms to the pan with half of the teriyaki sauce.
  • Cover and allow to steam until the vegetables are cooked. (About 5 minutes).
  • Pour the rest of the teriyaki sauce into the pan, adding in the tofu.
  • Cook for another 5-10 minutes and serve over rice of your choosing (we recommend jasmine or plain white).

Notes

  • Storage: Store the stir fry and rice separately in airtight containers. It keeps well in the fridge for up to 4 days.
  • Reheating: Warm leftovers in a skillet over medium heat with a splash of water or sauce to revive texture and flavor.
  • Protein Swaps: Tempeh, soy curls, or seitan all work in place of tofu—just sauté before saucing.
  • Veggie Swaps: Use whatever you have on hand—snap peas, bell pepper, bok choy, baby corn, shredded cabbage, or even spinach near the end are all great choices!
  • Meal Prep Tip: For efficient meal planning to enjoy throughout the week, double the sauce and chop extra veggies so dinner prep is easy and fast.

Nutrition

Calories: 605kcal | Carbohydrates: 93g | Protein: 18g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Sodium: 3726mg | Potassium: 1117mg | Fiber: 7g | Sugar: 24g | Vitamin A: 12084IU | Vitamin C: 169mg | Calcium: 166mg | Iron: 5mg
Course — dinner, Main Course
Cuisine — Japanese
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5 from 4 votes

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Recipe Rating




4 comments
  1. 5 stars
    This is fun way to mix up our typical stir fry. Love a good teriyaki sauce!

  2. 5 stars
    Terrific Teriyaki! I’m not lying when I say that I could eat this for every meal of the day. The sauce is so good (and super easy to whip up) and, if you have some leftover steamed rice, your meal will be ready in minutes. I added thinly sliced sugar snap peas, extra scallions, chopped broccoli and some toasted cashews to mine and it was incredible! Save money on take out and just make this recipe – you won’t regret it!

  3. 5 stars
    I love stir fry veggies and this was flavorful and delicious. I served it over a bed of a mix of brown and wild rice. Chopped up cilantro to sprinkle on top. Yum.

  4. 5 stars
    I love stir frying cooked ramen noodles right into the veggie stir fry! So delish 🙂

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