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Vegan Teriyaki Tofu Stir Fry, better than any delivery or take-out. The spicy, sweet and bold with flavor teriyaki sauce will have you tossing out all your store bought sauce.

Vegan Teriyaki Tofu Stir Fry


Units Scale
  • VeganTeriyaki Sauce
  • 1/2 cup tamari
  • 1/2 cup coconut aminos
  • 1/4 cup rice vinegar
  • 1/4 cup maple syrup
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 1 teaspoon red chili paste
  • 1 tablespoon corn starch
  • Stir Fry
  • 2 cups brown rice, cooked
  • 4 cups chopped napa cabbage
  • 2 tablespoons olive oil
  • 8 oz package of extra firm tofu, pressed
  • 1 teaspoon asian five spice
  • 8 oz. package of crimini whole mushrooms (or mushrooms of your choice)
  • 1 medium carrot julienned
  • 3 cloves garlic, minced
  • flatbread of your choice (optional)
  • 2 scallions(green onions) chopped
  • toasted sesame oil (optional)


  1. Place all of the teriyaki ingredients in a small saucepan, whisk (Affiliate Link) to combine.
  2. Bring to a boil over medium heat, when it comes to a boil, reduce heat to medium and continue to boil five more minutes, stirring occasionally. After five minutes sauce should coat the back of a spoon. Transfer to a bowl cover and set aside. Sauce will continue to thicken as it cools.
  3. Dice the tofu into 1 inch cubes, place in a shallow dish, toss with asian five spice and set aside.
  4. Wash and slice the mushrooms and wash a chop the scallions.
  5. Heat 1 tablespoon olive oil in a large skillet or wok over medium heat, when oil is shimmering add tofu to the pan and saute 3 to 4 minutes. Add in 1 tablespoon of the teriyaki sauce and toss to coat and saute about 1 minute more. Transfer to bowl cover and set aside.
  6. Add in the final 1 tablespoon of oil and add the mushrooms and saute 1 minute, add in the carrots and minced garlic, saute another minute. Add in 1 and 1/2 tablespoons of the teriyaki sauce toss to coat. Add tofu back to skillet and toss to combine.
  7. Spoon rice and chopped napa into a bowl, spoon tofu veggie mix on top, garnish with scallions and drizzle with a small amount of toasted sesame oil or serve on top of flatbread.
  8. Serve and enjoy!


*Leftover sauce will last two weeks stored in an airtight container in the fridge.
*Chicken can be swapped for tofu if you are not a tofu eater.


  • Serving Size: 1 1/2 cups
  • Calories: 226
  • Sugar: 6.2
  • Sodium: 535.1
  • Fat: 9.5
  • Saturated Fat: 2.1
  • Carbohydrates: 23
  • Fiber: 4.5
  • Protein: 10.6