Have you ever been to a Japanese/Asian restaurant that serves Teriyaki dishes? It is usually a grilled or pan-fried protein of your choice, sautéed veggies, and teriyaki sauce served with rice. We love it and have it often when eating out.
It’s simple but delicious, can be adapted to different dietary preferences/requirements, and prepared at home in about 10-15 minutes.
Want to give it a try? Check out the recipe below!
Vegan Teriyaki
Our vegan teriyaki features pan-fried tofu, sautéed veggies and store-bought sauce (many options available), served over rice. Easy and delicious - give it a try!
Servings: 4
Ingredients
- 1 pack tofu (about 400g or 14oz) extra firm
- 2 Tbsp coconut oil
- 1 onion large, sliced in thin half-moons
- 3 cloves garlic minced
- 8 oz cremini mushrooms (about 230g) or white button mushrooms, sliced
- 1 lb coleslaw mix (about 450g) or the same amount of shredded cabbage + carrot
- 3 cups bean sprouts fresh
- Store-bought teriyaki sauce
- Soy sauce or tamari, chilli flakes, toasted sesame seeds and sesame seed oil
Instructions
- Start by removing the block of tofu from the package, then wrap with some paper towels or a dish towel, place on a dinner plate, cover with a small plate or a small cutting board, and set something heavy on top – like a large can of tomatoes, bags of beans, etc. The weight will press out some of the moisture from the tofu, which helps to make it crispy.
- While the tofu is being pressed, prep the raw veggies and set aside.
- Unwrap tofu, pat dry, and cut into small cubes. Season with a pinch of salt and 2 tsp of soy sauce or tamari (optional).
- Add 1 Tbsp of oil to a large skillet or wok over medium-high heat, then add tofu cubes and pan fry, shaking the pan often to turn the pieces until nicely browned. Reserve.
- Add the other 1 Tbsp of oil to the same (empty) wok/skillet. Add the onions and sauté for 1-2 minutes, add garlic and mushrooms, and cook until mushrooms have softened.
- Add cabbage mix and bean sprouts, and cook for 1-2 minutes until veggies have softened a bit but still have some crunch. If needed, add 1-2 Tbsp water to help steam the veggies.
- To serve, add some cooked plain rice (white or brown) to a bowl, top with 1/4 of the cooked veggies and pan-fried tofu, drizzle with the teriyaki sauce, then sprinkle some chilli flakes, sesame seeds and a 1/2 tsp of sesame oil (if using). Enjoy!
Notes
- The recipe as above is vegan, using tofu as the protein, but can be made with thinly sliced chicken or beef, grilled salmon fillets, etc.
- The veggies can be changed, depending on what is on hand and/or family favourites. Some options to add or substitute are bok choy, broccoli, snow peas, bell peppers, bamboo shoots, etc.
- To reduce the carbs, serve with cauliflower rice, or a mixture of equal parts of rice and quinoa
- Depending on the sauce used, this recipe will also be gluten-free. Check the ingredients on the label to make sure.