Vegan Teriyaki Fried Rice
This recipe and the accompanying teriyaki sauce recipe have been altered significantly from recipes found at milkandcardamom.com. My changes produce a dish with far less sodium and fat while adding more yummy veggies. The resulting dish has become a go-to family favorite.
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Total Time | 50 minutes |
| Servings | 3–4 |
| Category | Japanese |
| Keep Time in Fridge | 3—4 days |
| Keep Time in Freezer | Not recommended |
Ingredients
1/2 teaspoon olive oil
2+ tablespoons vegetable broth
14 ounces extra-firm tofu, cut into 1-inch cubes
3/4 cup Vegan teriyaki sauce
3 teaspoons coconut aminos
Scant ½ cup red onion, diced
1–2 garlic cloves, minced
1/2 tablespoon plus 1 teaspoon ginger, minced
1 red or orange bell pepper, diced
1 cup broccoli, chopped in small pieces
1 cup corn kernels, fresh or frozen
1 cup snow peas, diced or regular peas (optional)
15 ounces cooked brown or other whole grain rice
1–2 scallions, thinly sliced
Sesame seeds for garnish
Instructions
Prep
Remove tofu from the package and wrap in a clean dry towel to squeeze out excess liquid. ( I have a towel reserved for this. Leave in a towel with weight on it until ready to slice and cook (about 20 minutes). Firm tofu can be substituted if you do this process.
Cook brown rice. (I put it in a rice cooker while I prep and sauté the other ingredients.)
Make vegan teriyaki sauce (see recipe below)
Dice onion, pepper, and broccoli.
If using frozen corn, rinse under warm water to thaw and then drain.
Cut tofu into 1-inch cubes.
Mince garlic, ginger. (Jarred, minced is a good time-saver option.)
Cook
In a large nonstick skillet, heat ½ teaspoon of olive oil over medium-high heat, distributing well with spatula.
When hot, add tofu to the pan in a single layer and cook for 4–5 minutes until the bottom is golden brown.
Flip the tofu and cook for another 4–5 minutes until golden brown.
Briefly remove skillet from heat and add the teriyaki sauce and coconut aminos to the pan and stir until thoroughly coated. Reduce heat to medium and return pan to heat and stir for 3 minutes.
Transfer tofu/sauce mixture into a bowl and set aside.
Using the same skillet, heat 2 tablespoons vegetable broth over medium heat.
Add red onion and sauté for 1 minute.
Add garlic and ginger and sauté for another minute.
Add bell pepper, corn, broccoli, and peas (optional) and cook for 3 minutes.
Add rice and stir well for another 5 minutes.
Add tofu/sauce mixture and stir well.
Cook for another 3 minutes. If the rice is dry, add another tablespoon of teriyaki sauce, or to taste, and mix.
Serve in bowls and garnish with sliced scallions and sesame seeds.
Vegan Teriyaki Sauce
Made from only six ingredients and no refined sugar, this teriyaki sauce, adapted from a recipe by Linda Meyer, is healthy, lower in sodium, and fat-free.
| Prep Time | 5 minutes |
| Cook Time | 5 minutes |
| Total Time | 10 minutes |
| Servings | 6 |
| Category | Japanese |
| Keep Time in Fridge | 6–7 days |
| Keep Time in Freezer | Not recommended |
Ingredients
1 cup coconut aminos
1/4 cup pure maple syrup
1 tablespoon balsamic vinegar
1/2 teaspoon ground ginger or 3 teaspoons fresh grated ginger
1/2 teaspoon garlic powder or granulated garlic
1-1/2 tablespoons arrow root powder or cornstarch
1/4 cup water
Instructions
In a small saucepan, whisk together the coconut aminos, maple syrup, balsamic vinegar, ginger, and garlic powder.
Heat over medium-high heat until the mixture just begins to boil, then reduce to a simmer.
Whisk the arrow root powder and water together in a separate small bowl.
Whisk the arrow root mixture into the sauce pan until the sauce thickens (approximately 30 seconds).
Remove the pan from heat.
Serve immediately.