Vegetable Tofu Stir-Fry Prune Teriyaki Sauce Recipe

Vegetable Tofu Stir-Fry Prune Teriyaki Sauce

Vegetable Tofu Stir-Fry Prune Teriyaki Sauce Recipe

Unleash your creativity with our vegetable tofu stir-fry with prune teriyaki sauce recipe. Featuring non-GMO tofu and prunes, this savory-sweet dish offers a delightful fusion of flavors and healthy ingredients to send your taste buds dancing!

Prep Time 10 Minutes
Cook Time 30 Minutes

Calories per seving 450

Fat 20g

Cholesterol 0mg

Sodium 1280mg

Carbohydrates 51g

Fiber 9g

Sugar 19g

Protein 19g


  • ½ dry brown rice
  • 1 package extra firm non-GMO tofu
  • 1 large bok choy
  • 1 red bell pepper
  • 1 yellow summer squash
  • 1 cup chopped purple cabbage
  • 1 cup snow peas
  • 1 tablespoon coconut oil
  • Sea salt & fresh ground black pepper
  • 1/4 cup fresh cilantro
  • Prune Teriyaki Sauce
  • 1/2 cup diced or whole Sunsweet Amaz!n Prunes
  • 1/4 cup Sunsweet Amaz!n Prune Juice
  • 1/4 cup liquid aminos or soy sauce
  • 3 tablespoons rice wine vinegar
  • 1 1/2 teaspoon minced garlic
  • 1 1/2 teaspoon minced ginger
  • 1 tablespoon tapioca starch or cornstarch (optional)


Preheat oven to 400°F.

Cook rice in water according to package directions; set aside.

Toss tofu in vegetable oil and place on a parchment-lined baking sheet. Place in the oven and roast for 15 minutes or until the edges start to brown. Melt coconut oil in a large skillet over medium heat. Add vegetables and stir-fry for 5 to 7 minutes or until crisp-tender.

While the rice, vegetables and tofu cook, place all sauce ingredients in a blender and blend on high until smooth. Add tapioca or cornstarch as a thicker sauce.

Place in a small saucepan and cook over low heat for a few minutes to warm and thicken.

Place vegetables and tofu over rice and drizzle with sauce. Garnish with fresh cilantro and sesame seeds. Makes 4 servings.