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On a wooden cutting board, a green cloth napkin in the right corner, in the middle a larger blue bowl with noodles, shredded teriyaki tofu, topped with spicy cucumber salad and black sesame seeds. Further to the left, a smaller bowl with spicy cucumber salad. Below this bowl, a pair of black chopsticks.
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Vegan shredded teriyaki tofu

Shredded tofu in a smoldering good teriyaki sauce, this vegan teriyaki tofu is as good to put in a ramen as it is in a quick Thai salad. This teriyaki tofu has so many variations for you to try.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Vegan
Keyword: teriyaki, tofu, vegan
Servings: 6 portions

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.

Notes

The sauce makes about 250 ml sauce, depending on how much you reduce the sauce.