Teriyaki Stir Fry

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.

• 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!

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.

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.

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