Shredded tofu in a smoldering good teriyaki sauce, this vegan shredded teriyaki tofu is as good to put in a ramen as it is in a quick Thai salad. There are so many ways you can use this recipe to create dinner for tonight.
How to make vegan shredded teriyaki tofu
Press the tofu between some sheets of paper towels. While you are whisking together all the ingredients for the teriyaki sauce.
Once the teriyaki sauce is on the stove cooking, shred the pressed tofu and spread out on a sheet pan.
Preheat the oven.
Pour the sauce over the tofu and mix well so that all pieces are covered in the sauce. Spread out evenly again and put in the oven.
Keep an eye on your tofu in the oven and stir at least once during the cooking time.
For complete steps and measurements, check out the recipe card below.
Where I use my shredded teriyaki tofu
Ramen
As the protein topping for you regular ramen or pot noodles.
Rice bowl
As a topping for your rice bowl, together with pickled vegetables.
Shredded cabbage salad
Make a quick, delicious salad with shredded cabbage, carrots and my Quick Asian sauce. Top it all with the shredded teriyaki tofu and some crispy onion for even more crunch.
Sandwich filling
This is a terrific recipe to use as a different sandwich filling. Let the teriyaki tofu cool down before adding it to your sandwich with a few green leaves and spicy cucumber slices.
Substitutes
If you do not have the time to make your own teriyaki sauce, you can always use store bought, just check the bottle that it is suitable for vegans before using.
Freezable
This shredded teriyaki tofu works perfect to freeze and is so easy and quick to reheat, due to it being in small pieces. Let it defrost in the fridge for a few hours. Then spread it out on a sheet pan to cook in the oven for 5-10 minutes, to heat through. Stir after five minutes to heat it evenly and make sure it does not burn.
The tofu will last three months in the freezer in an airtight container.
Variations
If you do not feel up to teriyaki tonight, why not try my shredded barbecue tofu on your next BBQ night.
Vegan shredded teriyaki tofu
Ingredients
- 500 g firm tofu
Teriyaki sauce
- 4 cloves of garlic minced
- 8 tbsp dark brown sugar
- 8 tbsp hoisin sauce
- 4 tbsp dark soy sauce
- 4 tbsp sesame oil
- 2 tbsp fresh ginger minced.
Instructions
- Set the oven to 200 °C (390 °F).
- Press the tofu between paper towels and put a pot on top, to get out most of the liquid.
- Gently fry the garlic in a bit of sesame oil.
- Add the rest of the ingredients to the sauce.
- Whisk together and bring to boil.
- Lower the heat and let simmer for 3-5 minutes.
- Let cool.
- Shred tofu on largest side of the shredder.
- On a cookie sheet, mix shredded tofu with the teriyaki sauce.
- Cook for thirty minutes, but stir after each ten minute interval.
- Serve in your next ramen bowl or in a baguette with pickled vegetables.
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