Vegan Teriyaki Recipe
- Stephanie
- Jul 23, 2020
- 2 min read
Rice + teriyaki + veggies = is a go-to for me.
Usually, the teriyaki portion is made with Veri Veri Teriyaki sauce (low-sodium, of course), onions, bell peppers, and chicken.
We're out of chicken, I'm terrified to go anywhere in Utah County with quite literally no one else wearing a mask, and I need to use what we have before it goes bad.
So tonight we're switching up teriyaki night with some vegan substitutes!
Instead of chicken, I'm using tofu.
Instead of purchased sauce, I'm making my own.
Vegan Teriyaki Night
Ingredients
Extra-Firm Tofu
Cornstarch
Garlic Powder
Onion Powder
Bell Peppers
Yellow Onion
Soy Sauce
Minced Garlic
Ginger Paste
Salt
Sugar
Rice (I prefer jasmine)
Veggies (brussels sprouts are my fav)
Directions
1. Press your tofu for about 10 - 15 minutes to release as much moisture as possible.
2. Slice your tofu. I like to make smaller cubes!
3. Mix together cornstarch, garlic powder, and onion powder. Coat all sides of your tofu in the mixture.
4. Coat a baking sheet with oil and slap your tofu on. Bake for about 30 minutes at 400 degrees.
Make sure to flip around every now and then for even-crispiness!
5. While your tofu cooks, get your rice (and veggies) going. Rinse, boil with some salt and a bit of vegan butter- set it and forget it!
I add veggies to the teriyaki mix so maybe that's enough for you! But if you're interested in my brussels sprouts recipe, stay tuned ;)
6. In a pot, stir together soy sauce, minced garlic, and ginger paste. Salt and sugar to taste.
7. Slice up your bell pepper(s) and onion.
8. Add tofu into the sauce and reduce as much as your little heart desires. Towards the end, add in your peppers and onion.
9. Serve it up real pretty, top with some Sriracha and/ or chili flakes (my current obsession).
Enjoy!
Notes:
I would've loved to use some sesame seeds and/ or oil for this recipe!
Green onion as a garnish would also be lit.
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