Vegan Teriyaki

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh has more protein and fiber, while seitan is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, and liquid aminos can be cheaper.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine vinegar

Rice vinegar with sugar mimics mirin's sweetness.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is often cheaper.

In a mixing bowl, add 2 tablespoons of soy sauce and 2 tablespoons of agave nectar.

Grate fresh ginger root using a zester or cheese grater and add it to the bowl; mix well to prepare the teriyaki sauce.

Cut the tofu in half lengthwise, then slice into flat square shapes about a quarter to half inch thick.

Coat the tofu slices with cornstarch and shake off the excess.

Heat a large skillet over medium-high heat and add 2 tablespoons of cooking oil.

Carefully place the tofu slices onto the hot skillet, ensuring they are not touching each other.

Cook the tofu for about 3-4 minutes on each side until golden brown.

Once the tofu is golden brown, reduce the heat to medium-low and add the teriyaki sauce to the skillet; let it simmer and coat the tofu evenly.

Keep the teriyaki tofu warm while preparing the cabbage salad.

Grate 1 clove of garlic into a bowl for the dressing.

Combine 1 tablespoon of tahini, 1 tablespoon of agave nectar, and 1 tablespoon of rice vinegar in the bowl with garlic.

Add 1 teaspoon of sesame seeds and crush them in your palms to release their fragrance, then mix everything together.

Add 2-3 handfuls of shredded green cabbage and chopped cilantro or parsley to the dressing; mix well using chopsticks.

Serve the teriyaki tofu on a plate with the cabbage salad, and optionally garnish with black sesame seeds and lemon wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens