Vegan Teriyaki recipe is right here!!
Recently I’m so into plant based diet and when I do, I have to put my own Asian flavors!!
I’ve shared a few vegan recipes with you guys, but seems like you can’t have it enough!
The other night, I made this vegan teriyaki for my dinner, because all I had in my fridge was tofu and cabbage…
You know, one of those days.
So I had to make something claver and delicious with those super simple ingredients. Some reason this vegan teriyaki just ran through my brain and I deiced to give my new idea a try… and it was so successful!!
It was so simple, easy, pretty and delicious, I was so proud of myself!
I took a pic and shared on my Instagram~When I shared this picture on my Insta, you guys were so eager to know the recipe to try at your home! Not only vegan teriyaki but also the creamy sesame cabbage salad!
So here it is!
Thank you so much for showing me you love for this dish, because that was the biggest reason why I’m sharing this vegan teriyaki recipe with you!
Let’s start with the creamy sesame cabbage salad!
It’s super simple, you probably can make this recipe even with your eyes closed. 😉 lol!
Salad dressing is made with nutty tahini, tangy rice vinegar, sweet agave nectar (or maple syrup), sharp pungent raw garlic and some sesame seeds for extra protein for my plant based meal!
Just whisk the salad dressing until smooth then toss thinly shredded cabbage and some chopped cilantro (or parsley) just for nice green color!
I love using my mandoline when I sliced/shred my cabbage, because it really shreds super duper thin like Japanese restaurant does!
The picture above is what I use daily bases, such an awesome mandoline slicer! It’s super duper sharp, so you need to be really careful to use it though!
Mix up the vegan teriyaki sauce ahead, so we can just pour into hot skillet.
This way the sauce’s flavor will absorb to tofu evenly.
My vegan teriyaki sauce is super simple. Soy sauce, agave nectar (or maple syrup) and ginger!
I love grating my ginger with my zester (or cheese grater) super easy and fast!
I love using organic, non GMO tofu, but it is totally up to you!
Usually I prefer Korean brand, but couldn’t make it to Korean store so just used Home Foods brand. It was actually quite great quality tofu!
Try to get firm tofu, because extra firm will be too dense and medium firm or soft might too hard to handle.
Slice them into thin square pieces…
Then coat each tofu slices with cornstarch or potato starch.
This will help the tofu to have nice crunch skin…
like crispy chicken skin… 😉
Then fry them with minimum oil each side until crisp and golden!
Now, pour the vegan teriyaki sauce and the sauce will simmer immediately. So move quick and let every single tofus are coated evenly and beautifully with the sauce.
….And that’s pretty much it!
I love serving the vegan teriyaki tofu with the creamy sesame cabbage salad on a same plate, because they are SO. GOOD. TOGETHER.
Also don’t forget to serve with warm cooked rice to enjoy if you are not on a low-carb diet. 😉
Hope you guys to enjoy this vegan teriyaki recipe!
It’s not only easy to cook, but delicious and healthy! Your body will love you for this!!
- Total Time: 20 mins
- Yield: 2 1x
For the Creamy Sesame Cabbage Salad
- 1 clove garlic, grated (using cheese grater or zester will be easiest way!)
- 1 Tbsp tahini
- 1 Tbsp agave nectar or maple syrup
- 1 Tbsp rice vinegar
- 1 tsp sesame seeds, crushed in between your palms
- 1/4 to 1/2 tsp salt to taste
- 3 handful thinly shredded green cabbage
- 2 Tbsp chopped cilantro or parsley
For the Teriyaki Sauce
- 2 Tbsp soy sauce
- 2 Tbsp agave nectar or maple syrup
- 1/2 to 1 tsp grated ginger (using cheese grater or zester will be easiest way!)
For the Tofu
- 1 block (14 oz) of firm tofu
- 5 to 6 Tbsp cornstarch
- 2 Tbsp cooking oil
- For the Garnish
- Black sesame seeds
- Lemon wedges
- In a large mixing bowl, combine grated garlic, tahini, nectar, vinegar, sesame seeds and salt. Whisk until everything is mixed well, then add shredded cabbage and cilantro. Toss until cabbage is coated with dressing evenly. Cover and keep in a refrigerator.
- In a small mixing bowl, combine all ingredients for sauce and set aside.
- Cut tofu into halves lengthwise. Then slice 1/4 to 1/2-inch thick squares. Dust tofu slices with cornstarch and shake excess off.
- Heat a large skillet over medium high heat, add cooking oil. Place tofu carefully on hot skillet. Try your best to keep your tofu pieces separately. Otherwise they will stick to each others. Cook tofu 3 to 4 minutes each side or until nice golden brown.
- Reduce heat to medium low and pour teriyaki sauce mixture. Sauce will simmer immediately, so move quick and make sure every single tofu pieces are coated with teriyaki sauce.
- Transfer to a serving plate and serve with creamy sesame cabbage salad, warm cooked rice and lemon wedge. Enjoy!
- Prep Time: 10 mins
- Cook Time: 10 mins
Looks yummy! I always wondered how to get that crispy skin on the tofu. I will just use gluten free soy sauce. We are cutting out meat from our diet. Vegetarian for now, with occasional fish. But we may gradually drift toward vegan as we learn how to cook yummy stuff like this.
This is delicious and I needed a recipe using Tofu. When I mixed the sauce it turned out more black-ish than the brown colour it has in your photos. Perhaps I had a too strong soy sauce? Anyway I added some more water, brown sugar and a dash of lime juice. It turned out great! : )
Thank you for this recipe!
Making it this weekend, with rice to soak up the sauce, and Oi Muchim on the side. Love it!
Btw, you’re looking particularly fetching in the video, kiddo!