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Vegan Teriyaki

  • Author: Seonkyoung Longest
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • 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


  1. 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.
  2. In a small mixing bowl, combine all ingredients for sauce and set aside.
  3. Cut tofu into halves lengthwise. Then slice 1/4 to 1/2-inch thick squares. Dust tofu slices with cornstarch and shake excess off.
  4. 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.
  5. 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.
  6. Transfer to a serving plate and serve with creamy sesame cabbage salad, warm cooked rice and lemon wedge. Enjoy!