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Teriyaki Tofu and Rice with chopsticks

One-Pot Teriyaki Tofu and Rice

Make your weeknight dinner easy with this One-Pot Teriyaki Tofu and Rice. It's a delicious blend of tofu, vegetables, and homemade Teriyaki sauce with minimal fuss and mess. Vegan & Gluten-Free! 
5 from 2 votes
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 321kcal
Author: Sarah McMinn


  • 1 tablespoon olive oil
  • 14 ounces extra-firm tofu, pressed and cut into ½" cubes
  • ¼ teaspoon salt
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, peeled and grated
  • 1 cup white rice
  • 1 heaping cup broccoli, chopped
  • 1 cup carrots, thinly sliced
  • ½ red bell pepper, seeded and chopped
  • ½ cup soy sauce
  • ¼ cup maple syrup
  • ¼ cup pineapple juice
  • 1-2 teaspoon Sriracha or similarly spiced chili sauce
  • 1 tablespoon cornstarch
  • 2 green onions


  • In a large skillet with a tight-fitting lid, heat up olive oil over medium heat. Add cubed tofu and sauté for 5-7 minutes, stirring occasionally, until the tofu is lightly brown on all sides. Stir in the garlic and ginger and sauté for an additional 30 seconds.
  • Add the rice along with 2 cups of water. Bring to a boil, cover, and reduce heat to low. Simmer for 20 minutes, until all the water has absorbed and the rice is cooked all the way through.
  • While the rice cooks, chop your vegetables. Combine the soy sauce, maple syrup, pineapple juice, and chili sauce in a liquid measuring cup. In a small bowl make a slurry with the tablespoon of cornstarch and ¼ cup of water. Set aside.
  • Once the rice is done, stir in the vegetables. Pour in the sauce over the rice mixture, stirring so that the rice/vegetable mixture is evenly hydrated. Add the cornstarch slurry and increase the heat to medium-high, bringing the sauce to a light boil. Boil, while stirring, until the sauce thickens. Remove from heat.
  • Serve with extra hot sauce and chopped green onions.


Serving and Storing - Serve it with hot sauce and fresh green onions. Store leftovers in an airtight container in the refrigerator for up to 3 days. To eat leftovers, gently reheat the stir fry over the stove or in the microwave.
  1. For a gluten-free recipe, use Tamari in place of soy sauce.
  2. If you want to use brown rice, increase the cooking time to 45 minutes. 


Calories: 321kcal | Carbohydrates: 63g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Sodium: 1795mg | Potassium: 354mg | Fiber: 2g | Sugar: 16g | Vitamin A: 5871IU | Vitamin C: 24mg | Calcium: 60mg | Iron: 1mg