Transform tofu skeptics into believers with this bold, flavor-packed Vegan Spicy Teriyaki Tofu Delight! The secret is in the savory marinade infused with fresh ginger, aromatic spices, and a spicy-sweet teriyaki glaze that strikes the perfect balance of heat and tang. Crispy on the outside and tender on the inside, these tofu cubes are caramelized to golden perfection and then tossed with mushrooms and onions, creating a dish that’s bursting with umami in every bite. Whether you pair it with jasmine or brown rice, or pile it into a hearty grain bowl, this dish will satisfy even the most devoted carnivores at your table.
Effortless yet impressive, this vegan main promises a speedy weeknight win—ready in about an hour for two hungry eaters. Simple pressing is all it takes to coax tofu into the ideal texture for browning, while coconut and sesame oils infuse depth and richness that dance around the punchy seasonings. Finished with a sprinkle of fresh green onions and a glossy coat of chile sauce, this spicy teriyaki tofu is a colorful, craveable addition to your table. Don’t be surprised if your guests start asking for the recipe before the last bite is scooped up!
Sizzling Vegan Spicy Teriyaki Tofu Delight
Print RecipeIngredients
- 1/4 (12 ounce) package firm tofu
- 1 tablespoon minced fresh ginger root
- 1/2 tablespoon lemon juice
- 1 pinch onion powder, or to taste
- 1 pinch adobo seasoning, or to taste
- 1 pinch cayenne pepper, or to taste (optional)
- paprika to taste
- 1 pinch lemon pepper, or to taste
- freshly ground white pepper to taste
- freshly ground black pepper to taste
- 2 tablespoons sesame oil
- 3 tablespoons shoyu, divided
- 3 tablespoons garlic teriyaki sauce
- 2 tablespoons coconut oil
- 1 button mushroom, sliced
- 4 tablespoons onion, chopped
- 2 tablespoons sweet chile sauce
- 2 tablespoons garlic, minced
- 1/8 cup chopped green onion
Instructions
Place the tofu block between two plates and set a 3- to 5-pound weight on top. Let it press for 20 to 30 minutes to remove excess moisture, then drain off the liquid and cut the tofu into cubes.
In a large bowl, combine the tofu cubes with minced ginger, lemon juice, onion powder, adobo seasoning, cayenne, paprika, lemon pepper, white pepper, and black pepper. Toss gently to coat and set aside.
Heat a medium nonstick skillet over medium flame and pour in the sesame oil. Once hot, add the seasoned tofu along with 2 tablespoons of shoyu and the teriyaki sauce. Briefly toss, then let the tofu sit undisturbed for 2 minutes to develop a crust. Alternate stirring and allowing the tofu to cook untouched for about 6 minutes, flipping the pieces occasionally, until golden and crispy.
Add 1 tablespoon coconut oil and the remaining shoyu to the pan. Push tofu to one side, add the remaining coconut oil, and stir in sliced mushroom and choppped onion. Sauté until the mushroom and onion turn light golden, about 5 minutes.
Combine tofu and veggies in the pan, then pour in the sweet chile sauce. Continue cooking, stirring every couple of minutes, for about 10 minutes until flavors meld.
Remove the tofu mixture from heat to cool slightly. Top with chopped green onions and serve piping hot.
Notes
Tips:
Pressing tofu thoroughly helps achieve a crispier texture., Adjust cayenne and adobo seasoning for your preferred heat level—add more for extra spice., For even browning, give tofu space in the pan and avoid overcrowding., Use tamari instead of shoyu for a gluten-free option., Swap in your favorite seasonal veggies if desired., Leftovers make a great filling for wraps, salads, or grain bowls.
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