Vegetable Teriyaki Stir-Fry Recipe (Better than Takeout!) (2024)

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This Vegetable Teriyaki Stir-Fry is one of my most popular recipes, and it’s been with me for a while!

Funny, as a culture, we are always excited and fascinated by what’s new. As a vegan chef, I love to push out of my cooking comfort zones to try new techniques, new ingredients, and of course to create new recipes for all of you.

Vegetable Teriyaki Stir-Fry Recipe (Better than Takeout!) (1)

We have thousands of cookbooks available to use (vegan or otherwise), and millions more recipes online.

But we are still so eager for the new thing. Sometimes, however, the gems are already ‘out there’.

Vegetable Teriyaki Stir-Fry Recipe (Better than Takeout!) (2)

As with this Vegetable Teriyaki Stir-Fry

It’s another one of those oldies but goodies! Readers tell me all the time that it’s “better than takeout”!

When I wrote PPF, I included this recipe, because it has been such a reader favorite (and a favorite for our family as well).

Vegetable Teriyaki Stir-Fry Recipe (Better than Takeout!) (3)

I made this recipe again recently and decided I had to get this recipe with all its beauteous veg posted for you.

While I was making it, hubby walked in and said “man, it smells good in here, is that what I think it is? I cannot wait to eat!“

Yes, my tater-veggie-burger-loving hubby absolutely LOVES this vegetable teriyaki stir-fry, and has no issue scarfing down all the mix of vegetables.

I sometimes switch up some of the veg I use in this recipe, so I give some tips to do the same in the notes below.

For any of you that don’t have PPF, or haven’t tried this recipe, I truly think you’ll love it! Please share your feedback when you try it.

Enjoy… x Dreena

Vegetable Teriyaki Stir-Fry Recipe (Better than Takeout!) (4)

Print Pin

5 from 4 votes

Vegetable Teriyaki Stir-Fry

The veggies in this stir-fry are vibrant and cooked until just a little tender but still fresh and with some crunch. And the sauce… it’s brimming with lots of fresh garlic and ginger and has that salty/sweet teriyaki appeal. Add some tofu and cashews and serve over noodles or rice and you have one outstanding, pleasing meal!

Course Main Course

Ingredients

Tofu: (optional, see note)

  • 1 350 g (12 oz) pkg firm or extra-firm tofu, cut into cubes about 1⁄2″ – ¾” thick
  • 1 tbsp tamari or coconut aminos
  • 1½ tbsp rice wine vinegar or red wine vinegar

For the Sauce:

  • 1/3 cup tamari or coconut aminos
  • 1/2 cup water
  • 3 1/2 tbsp pure maple syrup
  • 1/2 – 1 tbsp freshly squeezed lemon juice
  • 1 tsp blackstrap molasses
  • 3-4 medium cloves garlic, roughly chopped
  • 1 tbsp roughly chopped fresh ginger
  • 1 1/2 tbsp arrowroot powder

Stir-Fry Mix

  • 4-6 teaspoons water, divided
  • 1 cup sliced carrots (in half-moons or discs
  • couple pinches of sea salt
  • 1 cup sliced zucchini or green beans cut in bite-size pieces
  • 4 ½ -5 cups broccoli cut into flowerets and stalks peeled, trimmed, and sliced in rounds (just over ½ lb of broccoli)
  • 1½ cups cubed red, yellow, or orange bell pepper

Toppings

  • ½ – ¾ cup raw cashews optional
  • 1/2 cup sliced green onions

Instructions

  • If using the tofu, first marinate it. Place the tofu cubes in a shallow dish and then pour the tamari and vinegar over the pieces. Flip the tofu to try and coat and distribute the marinade to both sides of the tofu.

    Next, combine the ingredients for the sauce, pureeing in a blender or with a handblender until fully blended.

    In a large non-stick skillet over high heat, saute the tofu for 7-9 minutes, turning the sides to lightly brown each side. Once golden brown, remove the tofu from your skillet. (Alternatively, you can bake the tofu with the marinade in a shallow baking dish (roughly 8” x 12”) at about 400 degrees for 15-25 minutes, turning once or twice until all the marinade is absorbed – it won’t get as crispy through oven baking).

    Next, in a non-stick pan over high heat, add 2-3 teaspoons of the water, and the carrot and salt. Reduce heat to medium-high, cover, and let the carrot steam for a couple of minutes. Remove cover, return heat to high, and add the zucchini. Toss through to let sear slightly, then add remaining 2-3 teaspoons of water, the broccoli, and bell pepper. Toss through, cover, reduce heat slightly, and cook for 2-3 minutes, just until broccoli turns bright green (the veggies will continue to cook in sauce, so don’t overcook).

    Add the teriyaki sauce to the veggie mixture, and tofu if using. Toss to coat, and let the sauce come to a slow boil over medium-high heat. Once the sauce has reached a slow boil and thickened, add the cashews and toss to combine. Remove the pan from the heat and serve immediately over brown rice, quinoa, or soba noodles.

Notes

  • Tofu note: Marinating the tofu is optional. If you want to speed the cooking process you can eliminate this step. Marinating will add extra flavor to the tofu, but you can skip the step if you are in a hurry.
  • Vegetables Switch-Ups: If you’d like to use other veggies in this stir-fry, go for it! I love to add in carrots, green beans, snow peas, and zucchini. Keep in mind that harder veggies like carrots and cauliflower need a little more time, so add those earlier in the cooking process. Veg like zukes, bell peppers, green beans, and especially snow peas need just a few minutes to gently heat through and not overcook.
  • Sauce Note: Sometimes I like to ‘extend’ the sauce a little more, using about 1/3 – 1/2 cup of water. When I do, I round the tbsp of arrowroot slightly so that the sauce will still nicely thicken. Don’t add too much water as it will dilute the flavors.

What are some of YOUR “oldie but goodie” recipes? Please share your cherished favorites, and also any feedback you have about this Vegetable Teriyaki Stir-Fry.

Much ♥!

image credit: Nicole Axworthy

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Reader Interactions

Comments

  1. Emily says

    Hey Dreena!

    Wondering if you have any recommendations for making extra batches of the sauce and freezing? Thank you.

    Reply

  3. Fabiola Vettese says

    Vegetable Teriyaki Stir-Fry Recipe (Better than Takeout!) (5)
    I really loved the Teriyaki Sauce!!! Definitely a keeper. I made this recipe with “Green Giant Valley Selections Japanese Mix” frozen vegetables, because that’s all I had on hand, and it turned out very well. The vegetables were a little mushy but the flavour was still there. My fiance’ really enjoyed it. Thank you for sharing this recipe!! I’ll have to try it with the fresh veggies next time. I’m sure it will be even better….

    Reply

  4. Jen MacDonald says

    Vegetable Teriyaki Stir-Fry Recipe (Better than Takeout!) (6)
    I made this exactly as-is, used one whole lemon for the juice. The whole family liked it, even picky eaters. I put the tofu in the oven like suggested as an alternative. Delicious. Thanks! I will make this again.

    Reply

    • Dreena says

      Hi Rose, I’d just omit it altogether and top with extra raw cashews. That’s often how I have it, and love it that way! Enjoy.

      Reply

  6. Yolanda Dunmore says

    Vegetable Teriyaki Stir-Fry Recipe (Better than Takeout!) (7)
    I made this dish tonight and it was delicious. I didn’t have any molasses on hand but continued without it, my husband and I both enjoyed it. We like things a little spicier so I added some crushed red pepper flakes. Yummmmm!!!

    Reply

  9. Unity Addison says

    Hmmm…. Mine didn’t taste so good. I used date syrup instead of maple and I used soy sauce. Would this have ruined the dish,?

    Reply

    • Dreena says

      Hi Unity, the date syrup might give a different flavor but it shouldn’t change it that much. Was your soy sauce still fresh? I’m at a loss why the flavor would be soo off!

      Reply

    • Dreena says

      I find the flavor is different, but yes you can. Use less, you can adjust to taste, start with maybe 1 tsp.

      Reply

  11. Sande says

    Your recipe sounds lovely and I would like to try it. I’m not familiar with arrowroot. Is there anything I can use as a substitute? Thank you.

    Reply

    • Dreena says

      Thanks Sande, it’s a thickener, much like cornstarch – you can sub that if you like!

      Reply

  12. Andrea says

    Vegetable Teriyaki Stir-Fry Recipe (Better than Takeout!) (8)
    Oh my!!! The stir fry sauce is so delious and lends itself to whatever veggies are in my fridge. I fill in with thawed frozen snap peas or green beans. I prefer a bit of kick, so I added a smidgen of red pepper flakes.

    I now make the stir fry sauce in batches to keep on hand so it is quick and easy to chop up veggies and the meal comes together quickly. Whst a treasure of flavors.

    Reply

    • Dreena says

      Love your additions and ideas, Andrea! Thanks for sharing the note and kind words – so happy you’re loving it!

      Reply

  14. Katie-May says

    This was so absolutely delicious! We couldn’t stop eating it and I’m making it again this week. Thank-you for such an amazing recipe!

    Reply

  19. char eats greens says

    This is one of my FAVE dishes by you!! I actually made it twice in one week a few months back. Now that you’ve reposted it to facebook reminds why that I better get back to those ways 😉

    Reply

      • Carla says

        Should I just cube it and cook in some water first? I’ve only cooked with tempeh twice and not so sure what I’m doing 🙂

        Reply

  22. Kate Chiodini says

    Dreena, I’ve made this twice in the past two weeks and it is to die for!! Thanks for posting it!

    Reply

  23. Kim Griffiths says

    This is absolutely THE best teriyaki stir fry I’ve ever had! Better than any restaurant I’ve ever been to. This is definitely the meal I’ll be making anytime I’m introducing friends or family to vegan food for the first time! Thank you!!

    Reply

  24. Mia says

    I am so excited to try out this recipe! I was wondering how many cups you’d put of the other vegetables(carrots, beans snow peas etc) I need to know because I wanted to use this recipe for a foods class assignment.
    Thanks 🙂

    Reply

    • Dreena says

      There are about 6-7 ups of veg in the recipe, so you can sub your faves to make up this rough amount. Hope that helps!

      Reply

  25. Mia says

    I can’t wait to try this recipe!! However, I was wondering what the yield is/how many servings?

    Reply

  28. Brandie says

    I made this a week ago. I didn’t use tofu and I added zuchinne and used *gasp* frozen broccoli (it’s all I had). Excellent the first night! It was good as left overs as well. I think next time I will add the cashews when I’m eating, instead of to the whole dish.

    Thank you! Another keeper recipe

    Reply

  30. Emma says

    This looks fabulous Dreena, thanks for sharing. I’ve never found a sti-fry sauce I’m particularly happy with, but have a feeling this might be the one! Such a variety of textures too with all those veggies, tofu and crunchy cashews 🙂

    Reply

    • Dreena says

      Well, I hope this is the game-changer for you Emma! Yes, the textures work well together – the cashews are really a must! 🙂

      Reply

  31. Becky says

    I am new to vegan cooking and have a couple questions: Do I need to press the tofu first, or can I use it straight out of the package? Also, when the recipe calls for green onions- is that the white part, green part, or both? Thanks for your help!

    Reply

    • Jessi says

      You can use the tofu without pressing.
      Green onions are also called spring onions. They are like very small leek.

      If you can’t get green onions just use regular ones. In that case I would use a generous 1/4 cup, since regular onions are stronger in flavour than green onions.

      Reply

    • Dreena says

      Hi Becky! Welcome to the vegan food world. 🙂 You do not need to press the tofu – you can if you want, but if you buy an “extra-firm” tofu (choose organic), you do not have to. Some people prefer to, it does draw out excess moisture, but I rarely do myself. If you live around a Trader Joe’s, they have an organic “super-firm” tofu, and that is very dense and doesn’t need any pressing.

      Green onions – you can use both parts. The white part is stronger tasting, and so you would want to add that a little earlier to cook through some if using… the more tender green portions can be tossed in just at the end. I will clarify that in my recipe (I usually do) – thanks for asking. 🙂

      Reply

  33. Herbivore Triathlete says

    I love a good reliable recipe and it seems they’re the ones that are most popular as well!

    I just bought your Let Them Eat Vegan cookbook this weekend and am super excited to bake/cook from it. I’ve bookmarked the Strawberry-Goji Muffins as the first recipe to make this weekend.

    Reply

    • Dreena says

      thank you Anna!! One of my twitter friends just made those Strawberry-Goji Muffins and loved them – hope you do too. 🙂

      Reply

  34. Trish (@greenkitchgal) says

    Hi Dreena –
    A tweet from Julieanna Hever brought my attention to your new stir fry recipe. These are just a few of the comments from my husband after a few bites into it:

    “I don’t know what kind of old foolishness you pulled off, but I need that there (gesturing to the steaming pot of stir fry) tomorrow night.”

    “This sauce is bananas.”

    “I don’t ever remember you making stir fry like this.”

    Music to my ears. Thanks for a sharing a great recipe 🙂

    -Trish

    Reply

    • Dreena says

      OH my goodness, Trish, that cracked me up! Music to MY ears as well!! Julieanna is a dear friend, I’m so thankful she shared that tweet – esp so you and your man could have this bananas sauce. “what kind of old foolishness you pulled off” LOL!! <3 that - thank you so much. You gave me a much needed chuckle today!

      Reply

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Vegetable Teriyaki Stir-Fry Recipe (Better than Takeout!) (2024)

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