Description
Crockpot Vegan Teriyaki Tofu with Broccoli is a fast and flavorful meal that brings the essence of takeout right to your kitchen in just 30 minutes. This dish features crispy tofu coated in a homemade teriyaki sauce, perfectly complemented by vibrant broccoli. It’s an ideal choice for busy weeknights or casual gatherings, offering both nutritious value and satisfying taste. With its versatility, you can customize it with your favorite veggies or grains, making it a delightful option for anyone seeking a wholesome plant-based dinner. Enjoy this savory dish that’s sure to become a family favorite!
Ingredients
Scale
- 14.5 oz block extra-firm tofu
- 1 tablespoon low-sodium soy sauce
- 2 tablespoons cornstarch
- 2 tablespoons canola oil or another high-heat safe oil
- ¼ cup low-sodium soy sauce
- ¼ cup water
- ¼ cup packed brown sugar or maple syrup
- 1 tablespoon seasoned rice vinegar
- 2 teaspoons fresh ginger (grated)
- 3 cloves garlic (minced)
- 2 teaspoons cornstarch mixed with 1 tablespoon water
- Cooked rice or quinoa
- Steamed or roasted broccoli
- Sesame seeds (optional)
- Chopped green onions (optional)
Instructions
- Press the tofu for at least 20 minutes to remove excess moisture.
- Whisk together soy sauce, water, brown sugar, rice vinegar, ginger, and garlic in a bowl; set aside.
- Tear the tofu into bite-sized pieces and coat with soy sauce and cornstarch.
- Pan-fry the tofu in oil until golden brown on all sides.
- Pour the teriyaki sauce over the tofu and simmer until thickened.
- Serve over cooked rice or quinoa with steamed broccoli.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 260
- Sugar: 9g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 0mg