Teriyaki the vegan way.
I hope you are enjoying my homecooked recipes so far. Today’s post is another easy one, it’s a twist to traditional teriyaki, cooked vegan way. One time I was Facetiming my mom, she noticed this nice bowl and asked me where I got it. Amazon mama dear, including the chopsticks (fiberglass and dishwasher-safe) and sesame seeds to complete my dish vis-a-vis presentation! And yes, I do eat with chopsticks whenever a meal calls for it, in the spirit of staying authentic!
The presentation of this teriyaki was on-point because I cooked this dish for our anniversary. Hubs and I both like Japanese cuisine so I thought it would be nice to have a simple and quiet celebration at home. He likes tofu, I love portobello mushroom so why not have both in one bowl, right? Mixed with brocolli, topped with sesame seeds and served over rice, this guy is so lucky I tell ya, haha!
While I can use store-bought teriyaki sauce, I’d rather make my own. I bet you already have ingredients lurking in your pantry and/or fridge, plus it doesn’t even require five minutes to whip your own. Ready to make this one? here’s how to:
Bursting with flavor, this veganized Japanese cuisine is one of my favorite dishes to cook.
- 1 pack extra firm tofu, drained, cubed
- 1 portobello mushroom, diced
- 1 broccoli florettes
- 3/4 cup water
- 1/4 cup soy sauce
- 1 tbsp garlic
- 1 tbsp sesame oil
- 1 tsp ginger, mashed
- 3 tbsp maple syrup
- 2 tbsp mirin
- 1 tsp sesame seeds
- 1 tbsp olive oil
- 2 tbsp organic flour
Pre-heat oven 350 degrees.
Line baking sheet with parchment paper. Drizzle sesame oil on tofu. Bake 15 minutes. Remove from oven.
In a bowl, mix water, soy sauce, ginger, maple syrup, mirin and flour. Set aside.
In a pan, saute portobello mushroom and broccoli florettes with garlic and olive oil. Add tofu.
Add sauce. Stir occasionally to slightly thicken it.
Turn off heat once cooked.
Serve with rice or quinoa. Top with sesame seeds.
The critical ingredient to nailing your teriyaki sauce is the mashed ginger. Mirin (japanese sweet rice wine) is optional but in case you do have it, use it because it’s also a common ingredient in teriyaki-based dishes (read vegan pantry essentials).
Growing up, I’ve learned from my grandparents the value of meal presentation. My grandma was quite elaborate in her cooking while my grandpa taught us dining etiquette and how to be a great host/hostess. When both of them passed away, I carried on the tradition during family gatherings and holiday celebrations. Too bad because our families and relatives now are scattered all over the world which makes it nearly impossible to get together. With the holiday season slowly inching in, I can’t help but reminisce my fun childhood and how everyone seemed so close and tight back then (read how to beat holiday bulge).
Please share and bookmark as you please. Mahalo!
7 thoughts on “Teriyaki Tofu & Portobello Mushroom Recipe”
Yum! I am making this. I have everything at home now except the tofu. Happy anniversary!
Thanks Allison. Have a wonderful weekend
Definitely going to try this. Maybe over some cauliflower rice!
Yes to cauliflower rice
I have a friend that I’m sending this recipe to. She always orders tofu in place of meat products when we go for Chinese food.
Awesome! Thanks for sharing
I would totally try this! Sounds yummy!