Recipe: Teriyaki Stir Fry


I came up with this recipe a few years ago to re-create a dish I had eaten at a Pei Wei restaurant while visiting my parents in Dallas.  I love the tangy flavors of the soy sauce and maple syrup!  My recipe calls for tofu, but you could also use chicken for a non-vegetarian option.


  • 1 lb extra firm tofu, drained and pressed
  • 2 Tbs canola oil
  • 2 cups sugar snap peas
  • 2 cups broccoli florets
  • 3 green onions, chopped (reserve some green parts for garnish)
  • 1/4 cup soy sauce
  • 1/4 cup maple syrup
  • 2 Tbs rice vinegar
  • 2 cloves garlic, minced
  • Pinch of red pepper flakes
  • 2 tsp cornstarch
  • 2 cups hot cooked brown rice
  • Sesame seeds for garnish

Cut the tofu into thin strips.  In a small bowl, combine the soy sauce, maple syrup, vinegar, garlic, red pepper, and cornstarch.  Mix well and set aside.  In a large skillet or wok, heat one tablespoon of the oil over medium-high heat.  Add the tofu and cook a few minutes without stirring, until lightly browned.  Flip over and cook a few minutes more, until both sides are browned.  Remove from pan to a plate.  Wipe out the skillet and add the remaining oil.  Add the broccoli and cook, stirring, for 2 minutes.  Add the snap peas and green onions and cook, stirring for 3 minutes.  Add the tofu.  Stir the soy sauce mixture, and then add to the pan.  Cook 1 minute until heated through.  Serve on top of the brown rice, sprinkle with reserved green onions and sesame seeds.  (Serves 4)


3 thoughts on “Recipe: Teriyaki Stir Fry

  1. Oh jeepers – seeing this makes me realise how little veg I eat right now! I used to LIVE on such deliciousness as in this pic…Must go back 😉


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