Teriyaki Tofu with Broccoli and Mushrooms

Who doesn’t like savory-sweet and sticky? This tofu is simple yet very satisfying. I wasn’t going to post it because I have other recipes pretty similar in my tofu course and on my blog (like orange tofu and apricot tofu), but when I made it for my family, they all (even both my kids) liked it so much I figured I might as well. Then when I polled my Instagram audience about which recipe to post first, this one got double the votes of any other option! So, here you go!

Once you’ve cooked the tofu (by either baking, air-frying, or pan-frying), it just involves a simple sauce to whisk together, and cutting up some broccoli, mushrooms and green onions.


If tofu overwhelms you, I answer ALL the quiestions about it in my tofu course. For the price of going out to eat for one person, you can get 10 short and helpful videos about tofu and 15 recipes. I give me take on all the controversies about health, how to prepare it, where to find it, which varities are good for which recipes, when to press it, and how to make it go from tasteless to incredible.


For more tofu recipes, check these out:

Sticky Apricot Tofu

Roasted Broccoli and Tofu Bowls with Peanut Sauce

Zuppa Toscana with Tofu Sausage

20-minute tofu and broccoli bowls with almond butter sauce is found in my E-book of 20-Minute Meals

General Tso’s Tofu, Tofu Lettuce Wraps, Marinated Tofu, Chocolate Peanut Butter Pie, Lemon Parfaits, Crispy Tofu, No-Chicken Nuggets, and more are in my Tofu Course for $12.99. 

Terikyaki Tofu with Broccoli and Mushrooms
Total Time
30 mins

Perfectly sweet and sticky, kid-friendly and nutritious. Leave out mushrooms if you're not a fan.

Servings: 4 servings
Author: Faithful Plateful
  • 3 cups cooked rice
  • 1 bunch broccoli, cut into florets
  • 1 8-oz package mushrooms (any variety), sliced
  • 1 12-16 oz package extra firm or super firm tofu
  • 1 TBSP soy sauce
  • 1 TBSP cornstarch (or arrowroot powder)
  • 3-5 green onions
  • sesame seeds and red pepper flakes, as garnish (optional)
  • 1/2 cup water
  • 1/4 cup soy sauce (or alternative like tamari or braggs aminos)
  • 1 TBSP cornstarch
  • 3 TBSP brown sugar (or coconut sugar or maple syrup)
  • 1 TBSP rice vinegar
  • 2 tsp sesame oil (can be omitted)
  • 1 inch fresh ginger, grated 3
  • 3 cloves garlic, minced
  1. Start cooking rice, if you need to. If your tofu is not super firm, wrap it in a towel and place it under a heavy object to press it for about 10 minutes. Or, use a tofu press!

  2. Cut tofu into 1/2 inch cubes (or tear into pieces). Toss in a bowl with 1 tablespoon soy sauce and 1 tablespoon cornstarch or arrowroot powder.

    Either bake the tofu on a parchment-lined baking sheet at 375 for 20-30 minutes until cripsy, or air-fry at 375 for about 10-12 minutes, shaking basket if needed. Alternatively, you can pan fry it in a skillet in a small amount of oil.

  3. Whisk sauce ingredients together in a liquid measuring cup. Use a blender if you'd rather blend the ginger and garlic than mince and grate by hand.

  4. While tofu is cooking, slice green onions, mushrooms, and chop broccoli into bite-size florets. Add all to a skillet with a small amount of water. Cook briefly, until green onions are wilted and broccoli is bright green and crisp-tender.

  5. Pour the sauce ingredients into the skillet with the vegetables, and heat until it just begins to thicken. Add cooked tofu, and stir and cook until sauce is fully thickened. Add some chili garlic sauce or a sprinkle of red pepper flakes if you like heat.

  6. Serve with rice. Add sesame seeds on top.

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