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Plant-based Wednesday dinner that doesn't skimp on protein. Crispy tofu in teriyaki sauce with edamame — proof that tofu done right is genuinely good.
Press tofu for 10 minutes to remove excess moisture, then cut into 1-inch cubes. Toss cubes evenly with cornstarch for crispiness.
Heat 1 tbsp canola oil in a large nonstick skillet over medium-high heat. Add tofu in a single layer and cook 3–4 minutes per side until all sides are deeply golden. Remove and set aside.
Add remaining oil to skillet. Sauté carrots and bell pepper over medium heat for 2 minutes, then add snap peas and continue to stir-fry another 2 minutes. Stir in the edamame and cook until just heated through, about 1 minute.
Return crisped tofu to the pan. Push everything to the sides and add soy sauce, maple syrup, rice vinegar, ginger, garlic, sesame oil, and black pepper to the center. Let simmer for 1–2 minutes to thicken slightly, then toss all ingredients to coat well.
Sprinkle with sliced scallions. Serve hot over brown rice or alone for extra protein focus. For best texture, serve immediately to keep tofu crisp.
