Nutrition Facts
(per serving)

The recipe has been modified to replace chicken with tofu, cut down on soy sauce, and eliminate honey, making it vegan. Additionally, sesame oil has been reduced, and sugar has been replaced with a natural sweetener.
  • ~166 Calories saved
  • ~9g Fat saved
  • ~20g Carbs saved

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Original Recipe:

https://tastesbetterfromscratch.com/teriyaki-chicken/

Disclaimer: This recipe is generated by an AI model and may not be perfect. Please review the recipe and make any necessary adjustments.

Vegan Teriyaki Tofu

vegan

Ingredients

  • 1-2 Tablespoons oil (14g)
  • 400g firm tofu, chopped
  • 236.59ml low-sodium soy sauce (reduced)
  • 59.15ml rice vinegar
  • 1 Tablespoon sesame oil (reduced)
  • 110g coconut sugar (or other natural sweetener)
  • 1 1/2 teaspoons ground ginger
  • 2 cloves garlic, minced
  • 3 teaspoons cornstarch + 3 teaspoons water (mixed together to make a cornstarch slurry)
  • 1/4 – 1/2 teaspoon crushed red pepper flakes
  • 1 green onion, chopped, for garnish
  • 3 cups hot cooked quinoa or brown rice
  • Steamed veggies, optional

Instructions

  1. Heat oil in a skillet over medium-high heat. Add tofu and cook until browned on all sides. Remove to a plate and cover.
  2. In the same skillet, combine the soy sauce, rice vinegar, sesame oil, coconut sugar, ginger, garlic, and bring to a low boil. Boil for 1 minute.
  3. Stir in cornstarch slurry and cook until the sauce thickens.
  4. Add tofu back to the skillet, tossing to coat.
  5. Serve garnished with green onion over quinoa or brown rice, with steamed veggies on the side.

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