Vegan Teriyaki Chicken Rice
Indulge in the bold flavors of Vegan Teriyaki Chicken Rice, a plant-based twist on a beloved classic that’s perfect for a quick and satisfying weeknight dinner. This recipe swaps traditional chicken for crispy, golden-brown tofu cubes, which are coated in a glossy homemade teriyaki sauce bursting with umami from tamari, the sweetness of maple syrup, and the zing of fresh garlic and ginger. Served over fluffy white or nutty brown rice and paired with vibrant steamed broccoli or your favorite vegetables, this dish is as nutritious as it is delicious. Garnished with toasted sesame seeds and fresh green onions for the perfect finishing touch, this vegan take on teriyaki chicken is easy to make, packed with flavor, and sure to please both vegans and non-vegans alike. Ideal for meal prep or a cozy night in, this delightful dish has all the essentials for a restaurant-quality meal at home!
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Ingredients
- 14 oz extra firm tofu
- 2 tbsp cornstarch
- 2 tbsp neutral oil (e.g., vegetable oil or avocado oil)
- 0.25 cup tamari or soy sauce (gluten-free if needed)
- 2 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 cloves fresh garlic, minced
- 1 tsp fresh ginger, minced
- 1 tbsp cornstarch (for sauce)
- 2 tbsp water (for sauce)
- 4 cups cooked white or brown rice
- 1 tbsp sesame seeds (for garnish)
- 2 stalks green onions, thinly sliced (for garnish)
- 2 cups steamed broccoli or other vegetables (optional)
Directions
Step 1
Drain the extra firm tofu and press it with a tofu press or between two heavy plates for 15 minutes to remove excess moisture.
Step 2
Cut the tofu into bite-sized cubes and coat evenly with 2 tablespoons of cornstarch. This will provide a crispy texture when cooked.
Step 3
Heat 2 tablespoons of neutral oil in a large non-stick skillet or frying pan over medium heat. Add the tofu cubes and cook until golden and crispy on all sides, about 8-10 minutes. Remove the tofu from the pan and set aside.
Step 4
In a small bowl, whisk together the tamari or soy sauce, maple syrup, rice vinegar, sesame oil, minced garlic, and minced ginger to create the teriyaki sauce.
Step 5
In another small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. This will thicken the sauce.
Step 6
Add the teriyaki sauce mixture to the same skillet and bring it to a simmer over medium heat. Gradually stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens.
Step 7
Return the crispy tofu to the skillet and toss to coat evenly in the teriyaki sauce. Cook for an additional 2-3 minutes until the tofu is heated through and well-coated.
Step 8
Divide the cooked rice among four serving bowls. Top each bowl with the teriyaki tofu, steamed broccoli or other vegetables if using, and garnish with sesame seeds and sliced green onions.
Step 9
Serve immediately and enjoy your Vegan Teriyaki Chicken Rice!
Nutrition Facts
| Serving size | (1921.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2449.9 |
| Total Fat 86.0g | 0% |
| Saturated Fat 13.1g | 0% |
| Polyunsaturated Fat 5.8g | |
| Cholesterol 0mg | 0% |
| Sodium 3822.1mg | 0% |
| Total Carbohydrate 327.6g | 0% |
| Dietary Fiber 30.3g | 0% |
| Total Sugars 37.4g | |
| Protein 105.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 3090.1mg | 0% |
| Iron 26.4mg | 0% |
| Potassium 3133.1mg | 0% |
Source of Calories