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.