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.
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:
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.
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.
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!
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.
Step 2: Sauté Aromatics – Heat sesame oil in a large skillet over medium heat.
Add chopped onions, cooking until translucent, then stir in minced garlic and ginger, sautéing until fragrant.
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.
Step 4: Incorporate Tofu and Remaining Sauce – Add cubed tofu to the skillet along with the remaining teriyaki sauce.
Stir gently to combine, allowing the sauce to thicken and evenly coat all ingredients.
Step 5: Serve – Serve the stir fry over a bed of jasmine rice, garnished with sliced green onions or sesame seeds if desired.
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.
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.
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.
Add teriyaki sauce toward the end of cooking. This allows it to thicken and coat your ingredients without burning or getting too watery.
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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This is fun way to mix up our typical stir fry. Love a good teriyaki sauce!
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!
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.
I love stir frying cooked ramen noodles right into the veggie stir fry! So delish 🙂