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Vegan hibachi dinner with teriyaki tofu, fried rice, veggies, and yum yum sauce

Vegan Hibachi Dinner with Teriyaki Tofu

Allison Mulcahy
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!
3.97 from 28 votes
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Prep Time 15 minutes
Cook Time 45 minutes
Course Main Course
Cuisine asian, Japanese, Vegan
Servings 4 People
Calories 986 kcal

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.

Nutrition

Calories: 986kcalCarbohydrates: 75gProtein: 19gFat: 65gSaturated Fat: 10gPolyunsaturated Fat: 8gMonounsaturated Fat: 13gTrans Fat: 1gSodium: 1999mgPotassium: 934mgFiber: 5gSugar: 11gVitamin A: 4870IUVitamin C: 61mgCalcium: 110mgIron: 4mg
Tried this recipe?Tag me @mnveghead