Teriyaki-glazed crispy tofu with green beans from The Weekday Vegetarians: 100 Recipes and a Real-Life Plan for Eating Less Meat (page 135) by Jenny Rosenstrach

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cornstarch for potato starch.

  • ldyndiuk on April 27, 2026

    This was pretty good, but it took much longer than 5 minutes to get the tofu cooked on all sides (plus I had to do a second batch because it didn’t all fit in the pan.) I might try it again but cook the tofu in the oven while cooking the beans on the stovetop.

  • kelley_dsv25l on April 07, 2026

    Cooked this in the oven as a sheet pan dinner. Subbed in Trader Joe’s Soyaki instead of the homemade teriyaki. Easy and delicious.

  • breakthroughc on July 18, 2023

    We really liked this. I cooked the tofu using the baked tofu recipe from this book. I love how the tofu turns out crispy and flavorful, I almost always do it this way. It was easy and quick and very flavorful. This will be a keeper recipe at our house.

  • coryelizabeth on May 02, 2022

    I bought this cookbook along with several others in an attempt to revitalize our dinnertime routine. Problem is, we love this recipe so much we just keep making it. I think I've made this for dinner five times since October! It is everything you want from a recipe with a name like this.

  • skvalentine on April 13, 2022

    This was just OK for me. I loved the way the tofu came out and will definitely use that cooking method again. I think I am just not a fan of teriyaki. I did appreciate how this came together as a very fast dinner (I had pressed the tofu the night before).

  • penguininaboat on March 31, 2022

    Used bottled teriyaki sauce which made it very fast weekday meal. Tofu hating husband noted the nice char from the skillet would make a nice side for green beans too.

  • srahndennis on February 06, 2022

    Loved it! Didn't have green beans. Used green cabbage, red cabbage, mushrooms and red bell pepper. No mirin swapped sherry and used reduced sodium tamari. Just drizzled the sauce...

  • bernalgirl on January 04, 2022

    Recipe as published calls for corn starch

  • bernalgirl on January 04, 2022

    I bought this book for ideas to get my family to eat a more plant-based diet than for specific recipes. I loved her DALS blog when my kids were young and picky. I used this recipe as a base and would definitely make this again with these changes: first, my preferred teriyaki sauce is much less seeet, using 1 portion of soy sauce and mirin to .5 portion of brown sugar and sake. I changed the cooking order as well: flash fry green bean segments first until they blister. Remove from pan, add oil as needed and crisp tofu. Add ginger, garlic, and scallion whites, stir till fragrant, add teriyaki sauce ingredients along with green beans until beans are tender and sauce has thickened. Also note that unless you are all light eaters, this recipe needs another dish (stir fry or cold veg side) to adequately feed a family of four. So easy and a hit with my family!

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