At-home vegan hibachi dinner complete with fried rice, sauteed veggies, teriyaki tofu, and of course, yum yum sauce! Tastes just like your favorite Japanese steakhouse meal, only vegan!
One of my all-time favorite restaurants before going vegan was Benihana. I’m pretty sure it had everything to do with their yum yum sauce as I remember pouring that magical dressing over literally everything on my plate! Luckily, our family can still enjoy one of our beloved favorites at home with this perfected copycat recipe. If you’re vegan and also miss hibachi, I hope you try this famous dinner and love it just as much as we do!
This at-home vegan hibachi meal does take a little time and planning, but I promise, it’s totally worth it!
Here’s what you need:
Roasted Garlic Butter:
Roasted Garlic Butter (This will be used in the fried rice, veggies, and yum yum sauce):
- Vegan Butter
- One Garlic Bulb
- ¼ Teaspoon Powdered Ginger
Fried Rice:
- Cooked, then Chilled White Rice
- Onion
- Frozen Veggies like Peas and Carrots
- Soy Sauce
- Vegan-Friendly Sake
Hibachi Veggies:
- Zucchini
- Onion
- Mushrooms
- Broccoli
- Soy Sauce
Teriyaki Tofu:
- Super Firm Tofu
- Soy Sauce
- Cornstarch
- Teriyaki Sauce
Yum Yum Sauce:
- Vegan Mayo
- Tomato Paste
- Rice Wine Vinegar
- Sugar
- Garlic Powder
Here are a few tips:
- Cook the rice the night before or morning of as you’ll need to chill it in the fridge. Using cold rice makes it drier and less starchy, with a more firm texture.
- Make the yum yum sauce the night before or morning of to allow the flavors to develop. You’ll need some of the roasted garlic butter so prepare that ahead of time, also.
- Press the tofu to release excess water, wrap in a paper towel, and then let it sit in the fridge at least one day in advance.
- Cook the fried rice in 2 batches, unless you’re using a large enough pan or griddle. Working with a smaller amount will prevent your rice from becoming soggy. It’s definitely worth the extra 7 minutes!
- If you’d like a more traditional fried rice, add some plant-based scramble. I’ve even used the Just folded egg. All you have to do is follow the heating instructions on the box and then dice into small pieces before adding to the rice. If you add this, I’d recommend using 2 folded eggs and an extra tablespoon of soy sauce.
There’s really no compromise when it comes to vegan cooking. It’s better for us, for the animals, and for our environment, so make this amazing hibachi dinner and share it with the people you love – whether they’re vegan or not!
If you make this recipe, let me know! Please leave a comment, rate it (once you’ve tried it), and be sure to tag me. And, make sure to follow MNVegHead on Instagram, Facebook, and Pinterest!
Lots of love, Allison
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Vegan Hibachi Dinner with Teriyaki Tofu
Ingredients
Roasted Garlic Butter (To be used in the yum yum sauce, veggies, and fried rice)
- 1 Bulb Garlic
- ½ Cup Vegan Butter
- ¼ teaspoon Ground Ginger
Yum Yum Sauce
- 1 Cup Vegan Mayo
- 2 teaspoon Tomato Paste
- 2 teaspoon Rice Wine Vinegar
- 1 teaspoon Paprika
- 1 teaspoon Sugar
- 1 teaspoon Garlic Powder
Veggies
- 1 teaspoon Sesame Oil
- 1 Zucchini Sliced
- 8 Ounces Mushrooms Quartered
- 2 Cups Broccoli Florets
- 1 Cup White Onion Sliced
- 1 tablespoon Soy Sauce
Fried Rice
- 1 tablespoon Avocado Oil
- 4 Cups Cooked White Rice Chilled
- ¼ Cup White Onion Diced
- 1 Cup Frozen Peas & Carrots
- 3 tablespoon Soy Sauce
- 2 tablespoon Vegan-Friendly Sake
Teriyaki Tofu
- 1 tablespoon Avocado Oil
- 1 Block Extra-Firm Tofu
- 1 tablespoon Soy Sauce
- 1 tablespoon Cornstarch
- ¼ Cup Store-Bought Teriyaki Sauce
Instructions
Roasted Garlic Butter and Rice (Make the Night Before)
- Preheat oven to 375°F
- Place the whole head of garlic on a small baking sheet. Transfer to oven and roast for 30 minutes. While the garlic is roasting, cook your rice according to package, let cool, and then transfer to the fridge until ready to use. (Note: I started with 1 ½ cups dry rice cooked with 3 cups water and 1 tablespoon of vegan butter, which yielded about 4 cups cooked rice.)
- Once the garlic is cool enough to handle, squeeze the roasted garlic cloves from the skin and mash with a fork. Add the butter and powdered ginger. Mix well to combine. Store in the fridge until ready to use.
Yum Yum Sauce (Make the Night Before)
- Add all ingredients PLUS 1 tablespoon of the roasted garlic butter (melted). Stir to combine and transfer to the fridge to allow the flavors to develop.
Teriyaki Tofu (Press the Night Before)
- Press the tofu to release excess water for at least 30 minutes (while the garlic is roasting). Wrap in a paper towel and transfer to the fridge until ready to cook.
- On the day of, cut tofu into cubes. Add soy sauce and stir. Add cornstarch and toss to coat. Heat oil in a pan over medium-high heat and add tofu. Cook for about 12-15 minutes, flipping every few minutes to brown all sides. Pour in teriyaki sauce, mix well, and cook for another minute in order for the sauce to thicken and caramelize.
Fried Rice (Highly Recommend Dividing Measurements in Half and Cooking in Two Batches)
- Heat 1 tablespoon of avocado oil in a large skillet or wok over high heat. Once hot, add onion and frozen vegetables and cook for 1 minute. Add rice and 4 tablespoons of the roasted garlic butter and cook for about 4 minutes. Add soy sauce and sake and cook for another 2 minutes. Season with salt and pepper. Pack fried rice firmly into bowls to keep hot.
Sautéed Vegetables
- Heat sesame oil in a large pan over medium-high heat. Add veggies, soy sauce, and 2 tablespoons of the roasted garlic butter and sauté for about 6-8 minutes, or until the broccoli is tender and the liquid has evaporated. Season with salt and pepper.
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