30-Minute Teriyaki Tofu Stir Fry

Healthy, easy and delicious, this 30-Minute Teriyaki Tofu Stir Fry is about to be your new favorite weeknight meal! We use savory, sweet and tangy teriyaki tofu with plenty of colorful vegetables with quick-cooking udon noodles for the perfect balanced meal.

I am such a major stir-fry lover. They come together quickly, only use one pan, and are super satisfying. What else could I ask for in a recipe?!

As a Registered Dietitian, I also love stir fries since they’re such an easy way to pack a ton of vegetables into one meal. Plus, they follow a simple formula that I love to use for balanced meals, which includes a source of protein, healthy fats, fiber-rich carbohydrates and veggies!

Teriyaki Tofu Stir Fry Main Ingredients and Substitutions

Teriyaki Tofu: This easy homemade Teriyaki Tofu is the main protein source of the dish! If you’re skeptical about tofu, I’m confident this recipe will change your mind.

Teriyaki Stir Fry Sauce: This quick, 5-Minute Teriyaki Stir Fry Sauce adds so much flavor to this stir fry! I’ll bet that you already have all of the ingredients to make it on hand, but if not, feel free to substitute it with your favorite store-bought teriyaki sauce!

Veggies: I used snow peas, bell peppers, bok choy and shaved carrot in this stir fry. Broccoli or mushrooms would also work well!

Udon noodles: I love the texture that udon noodles give this stir fry, but you can use rice noodles if you’d prefer. Although I’ve never tried making this stir fry with rice, I’m sure it would be equally as delicious, and two cups of cooked rice would probably suffice.

Udon, rice and buckwheat noodles are three of my favorite grains to have on hand since they’re so easy to cook in just a few minutes. We also use them in my Peanut Lime Noodle Bowl, Mason Jar Instant Noodles and Miso Orange Noodles.

How to Make This Teriyaki Stir Fry

1. Start by making the 5-Minute Teriyaki Stir Fry Sauce.
2. Heat a large pan over medium heat with the sesame oil.
3. Add the Teriyaki Tofu to the pan, reserving the extra Teriyaki Sauce to use later, and cook for 10-15 minutes, flipping every 3 minutes. Try not to flip the tofu too often, as we want to allow for some browning and crisping on the sides.
4. Once the tofu is crispy, add the vegetables and sauté for another 3-5 minutes, until the carrot and peppers have wilted slightly.
5. Create a space in the pan to place the udon noodles. Pour the leftover Teriyaki Sauce over top, and allow the udon noodles to separate and heat through, mixing the stir fry together once the noodles have separated. This should take about 5 minutes.
6. Taste the stir fry and feel free to flavor with additional sesame oil, soy sauce or sriracha as needed.
7. Garnish with a squeeze of fresh lime, serve and enjoy!

Can I Use a Premade Teriyaki Sauce?

While I made a 5-Minute Homemade Teriyaki Sauce for this recipe, you can use a store-bought sauce if you’d prefer!

Storing Leftovers

Refrigerate leftovers in an airtight container for up to 5 days.

More 30-Minutes Recipes

30-Minute Sweet Potato and Kale Soup with Lentils

30-Minute Spiced Chickpea Stew (High Protein Meal!)

Easy Vegan Lasagna Soup

The Best Vegan Healthy Macaroni Salad

Mason Jar Instant Noodles [Vegan]

Connect with Lauren

I hope you love this recipe as much as I do! If you try it, let me know what you think by leaving a rating and a review in the comments below. You can also find 60 other delicious, easy plant-based recipes in my cookbook, The Simple Vegan Kitchen! 

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