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This teriyaki shredded tofu stir-fry is the kind of dinner that makes you feel like you have your life together, even if you are standing in sweatpants eating it straight from the pan. Shredded tofu sounds a little extra until you try it: you grate extra-firm tofu into fluffy little strands, bake it until the edges go crisp, then toss it with a glossy homemade teriyaki and a pile of broccoli and carrots that stay bright and snappy. The vibe is takeout comfort, but lighter, louder (in the best way), and totally doable on a busy night.

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Teriyaki Shredded Tofu Stir-Fry with Broccoli and Carrots (Weeknight-Crispy, Big-Sauce Energy)

Crispy baked shredded tofu tossed in homemade teriyaki with broccoli and carrots for a fast, saucy stir-fry dinner.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Main Dish

Cuisine Japanese

Servings 4

Equipment

• Rimmed baking sheet full-size sheet pan is ideal for spreading tofu in a thin layer; a smaller pan works, but bake in two batches so the tofu crisps instead of steaming
• Parchment paper prevents sticking and helps browning; a silicone baking mat works too, but parchment tends to crisp a touch better
• Box grater use the large holes for the classic shredded texture; if you do not have a grater, crumble by hand into small, thin pieces (still tasty, just less "shreddy")
• Large skillet or wok 12-inch skillet is perfect; a wok is great if you have it, but a wide skillet gives you more surface area for sauce reduction
• Small saucepan for thickening the teriyaki; if you want fewer dishes, you can simmer the sauce in the skillet before cooking the vegetables, then pour it out and proceed
• Microplane or fine grater for ginger and garlic; a knife works, but grating helps the sauce taste smooth and punchy
• Mixing bowl to toss tofu with oil and seasonings; any medium bowl works

Ingredients

  

For the baked shredded tofu

• 16 ounce extra firm tofu drained well; extra firm gives the best strands for this shredded tofu recipe (firm tofu works, but it will be softer and less crisp)
• 1 tablespoon neutral oil avocado oil, canola oil, or grapeseed oil; olive oil is fine, but can taste a little loud with teriyaki
• 1 tablespoon cornstarch helps the tofu crisp; arrowroot starch works as a swap
• 1 teaspoon toasted sesame oil optional, but adds a roasty aroma; skip if you want a cleaner teriyaki profile
• 1/2 teaspoon fine salt lightly seasons the tofu before saucing; reduce if your soy sauce is very salty
• 1/2 teaspoon black pepper optional, but it keeps the flavor from tasting one-note sweet

For the teriyaki sauce

• 1/2 cup low-sodium soy sauce tamari works for gluten-free; coconut aminos work, but the sauce will be sweeter and less salty
• 1/3 cup water keeps the sauce from reducing too aggressively
• 3 tablespoon brown sugar light or dark; maple syrup works, but the flavor shifts
• 1 tablespoon rice vinegar adds brightness; apple cider vinegar is a decent backup
• 2 teaspoon fresh ginger finely grated; use 1 teaspoon ground ginger in a pinch
• 2 clove garlic finely grated or minced; jarred garlic works, but fresh tastes sharper
• 1 teaspoon cornstarch whisked in cold with 1 tablespoon water to prevent lumps
• 1 tablespoon water for the cornstarch slurry

For the stir-fry

• 2 teaspoon neutral oil for the pan; use a little more if your skillet is not nonstick
• 3 cup broccoli florets cut into bite-size pieces; include peeled stems sliced thin if you like
• 1 cup carrot cut into thin matchsticks or half-moons; thinner cuts cook fast and stay sweet
• 4 each scallion sliced; whites and greens separated for better flavor layering
• 1 tablespoon water to steam the broccoli just enough to turn it vivid green

To finish and serve

• 1 tablespoon toasted sesame seed optional, but nice for crunch
• 1 teaspoon toasted sesame oil optional drizzle at the end; go easy, it is potent
• 2 cup cooked jasmine rice or use brown rice, quinoa, or noodles; this is one of my favorite tofu dinner ideas for clearing out the pantry

Instructions

 

Prep: how to make shredded tofu

1. Heat the oven to 425F and line a rimmed baking sheet with parchment paper.
2. Drain the extra firm tofu. You do not need a fancy press, but you do want the surface water gone: wrap the block in a clean towel and press firmly with your hands over the sink for 30 seconds, then blot the outside dry.
3. Grate the tofu on the large holes of a box grater. You are aiming for fluffy, irregular strands, like a cross between hash browns and pulled chicken. If a few bigger chunks happen, keep them; they crisp up nicely.
4. In a mixing bowl, toss the grated tofu with neutral oil, cornstarch, toasted sesame oil (if using), salt, and black pepper. The cornstarch will look like it disappears, but it is doing quiet work to help you get that baked shredded tofu crispness.

Bake the tofu until crisp

1. Spread the tofu in a thin, even layer on the lined baking sheet. The thinner the layer, the crispier the result. If you pile it up, you will get more soft bits (still good, just a different texture).
2. Bake for 20 minutes. At the 10-minute mark, use a spatula to flip and stir the tofu so new edges meet the hot pan. You are looking for light golden color and lots of dried, crisp tips.
3. When it is done, the tofu should feel drier and a little crunchy at the edges. This matters because once you sauce it, the crisp bits soften slightly into that perfect chewy-crisp takeout texture.

Make the teriyaki sauce

1. While the tofu bakes, whisk soy sauce, water, brown sugar, rice vinegar, ginger, and garlic in a small saucepan over medium heat.
2. Bring to a gentle simmer (not a raging boil) and cook for 2 minutes to melt the sugar and mellow the garlic.
3. In a small cup, whisk cornstarch with 1 tablespoon water until smooth. Pour the slurry into the simmering sauce while whisking. Cook for 1 minute, whisking constantly, until glossy and slightly thick. It should coat a spoon but still pour easily. Remove from heat.
4. Taste and adjust if you want: add 1 teaspoon rice vinegar for more tang, or a pinch of salt if you used coconut aminos or a very mild soy sauce.

Stir-fry the vegetables and bring it all together (how to cook shredded tofu without making it soggy)

1. Set a large skillet or wok over medium-high heat and add neutral oil. When the oil shimmers, add the scallion whites, broccoli, and carrots. Stir-fry for 2 minutes, keeping the vegetables moving so they pick up a little char without burning.
2. Add 1 tablespoon water to the skillet and immediately cover (or loosely tent with a lid) for 2 minutes. This quick steam is the trick to tender-crisp broccoli without overcooking. Uncover and let any remaining water evaporate.
3. Reduce heat to medium. Add the baked shredded tofu and pour in about 2/3 of the teriyaki sauce. Toss for 1 minute, just until everything is coated and the sauce clings. Add more sauce as needed, but go slowly: too much at once can turn your crispy tofu into soft tofu fast.
4. Turn off the heat. Stir in the scallion greens and a small drizzle of toasted sesame oil (if using). Sprinkle with toasted sesame seed.
5. Serve hot over jasmine rice. If you have extra sauce, keep it on the side so everyone can choose their own level of glossy.

Pairings

This is a very "shredded tofu recipe asian" moment, so lean into flavors that echo teriyaki without fighting it.

Starches

• Steamed jasmine rice keeps it classic and soaks up sauce like a champ.
• Soba noodles make it feel more restaurant-y; toss noodles with a spoonful of sauce first so they do not stick.
• Fried rice is great if you want a bigger, louder dinner, but keep it lightly seasoned so the teriyaki stays the star.

Fresh + Crunchy Sides

• Smashed cucumber salad with rice vinegar, a pinch of sugar, and sesame seed cuts the sweetness and makes the whole plate feel snappy.
• Simple shredded cabbage slaw (cabbage, scallion, lime, salt) is a nice counterpoint if you like texture on texture.

Extra Vegetables

• Add a side of blistered shishito pepper or quick-sauteed snap pea for that slightly charred, green bite.
• Miso soup is quietly perfect here: warm, salty, and not competing.

Drink Ideas

• Cold lager or a crisp pilsner works with the sweet-salty sauce.
• Iced green tea or sparkling water with lemon keeps things clean and refreshing.

Sauce Boosters (if you like heat)

• Chili crisp on the table is the easiest upgrade. A small spoon over the top makes the teriyaki taste deeper and less sweet.
• Sriracha is fine, but use it sparingly; it can bully teriyaki.

FAQs

What type of tofu is best for this shredded tofu recipe?

Extra firm tofu is the best choice because it grates cleanly and bakes into crisp, sturdy strands. Firm tofu also works, but it holds more water and tends to bake up softer, so you will get less crunch. Soft or silken tofu is not a fit here.

Do I need to press the tofu before grating it?

You do not need a long press, but you do need to remove surface moisture. A quick hand-press in a towel plus a thorough blot is enough. Too much water makes the tofu steam in the oven, which is the enemy of crispy baked shredded tofu.

Can I make the shredded tofu ahead of time?

Yes. Bake the tofu, cool it completely, and refrigerate it in a container (uncovered for 30 minutes first helps it stay drier). Re-crisp on a sheet pan at 425F for 6 minutes, then sauce at the very end. This is the easiest way to keep the texture if you are meal-prepping recipes with shredded tofu.

How do I keep shredded tofu from getting soggy once I add teriyaki?

Sauce is the fastest route to soggy, so treat it like a finishing glaze: bake until truly crisp, keep the vegetables mostly dry (evaporate any steam water), then add sauce over medium heat and toss for about 1 minute. If you want extra sauce, serve it on the side instead of drowning the pan.

If I am not vegan, can I swap in chicken, and what cut should I use?

You can swap the tofu for boneless skinless chicken thigh or chicken breast. Thigh stays juicier and is more forgiving; breast cooks faster but can dry out. Slice into thin strips, stir-fry in the skillet with oil until cooked through (about 6 minutes for thigh, about 5 minutes for breast), remove to a plate, then cook the vegetables and toss everything with the teriyaki at the end.