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My Darling Vegan
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 1 vote

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Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Course: Main Course
Cuisine: Vegan
Keyword: Teriyaki Tofu
Servings: 4 people
Calories: 321 kcal
Author: Sarah McMinn
  • 1 tbsp. olive oil
  • 14 ounces extra-firm tofu, pressed and cut into 1/2" cubes
  • 1/4 tsp salt
  • 3 cloves garlic, minced
  • 1 tbsp. fresh ginger, peeled and grated
  • 1 cup white rice
  • 1 heaping cup broccoli, chopped
  • 1 cup carrots, thinly sliced
  • 1/2 red bell pepper, seeded and chopped
  • 1/2 cup soy sauce
  • 1/4 cup maple syrup
  • 1/4 cup pineapple juice
  • 1-2 tsp. Sriracha or similarly spiced chili sauce
  • 1 tbsp. cornstarch
  • 2 green onions
  1. 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.

  2. 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.

  3. 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 1/4 cup of water. Set aside.

  4. 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.

  5. Serve with extra hot sauce and chopped green onions.

Recipe Notes

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. 


Nutrition Facts
Calories Per Serving: 321
% Daily Value
Carbohydrates 63g 21%
Protein 7g 14%
Fat 4g 6%
Saturated Fat 1g 6%
Sodium 1795mg 78%
Potassium 354mg 10%
Fiber 2g 8%
Sugar 16g 18%
Vitamin A 5871IU 117%
Vitamin C 24mg 29%
Calcium 60mg 6%
Iron 1mg 6%