Vegan Panda Express Teriyaki Chicken
Get ready to savor the bold, sweet, and savory flavors of this Vegan Panda Express Teriyaki "Chicken" recipe! This plant-based twist on the iconic takeout favorite features golden-crisp tofu coated in a luscious homemade teriyaki sauce made with soy sauce, maple syrup, rice vinegar, and a touch of garlic and ginger. Perfectly seasoned and garnished with sesame seeds and fresh green onions, this dish captures all the crave-worthy essence of the original, without the meat. It’s a quick and easy recipe—ready in just 40 minutes—that pairs beautifully with fluffy steamed rice or a side of stir-fried vegetables. Whether you're a seasoned vegan or just dipping your toe into plant-based cooking, this recipe is a flavorful crowd-pleaser for dinner any night of the week. Try it today and enjoy a healthier, dairy-free, and delicious alternative to takeout!
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Recipe Information
Ingredients
- 14 ounces firm tofu
- 4 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 0.5 cup soy sauce
- 1 tablespoons brown sugar
- 1 tablespoons rice vinegar
- 2 tablespoons maple syrup
- 0.5 teaspoons ground ginger
- 0.5 teaspoons garlic powder
- 1 tablespoons cornstarch (for sauce)
- 2 tablespoons water
- 1 tablespoon sesame seeds
- 2 pieces green onions
Instructions
Drain the tofu and press it between paper towels to remove excess moisture. Cut the tofu into bite-sized cubes.
In a bowl, toss the tofu cubes with 4 tablespoons of cornstarch until they are evenly coated.
Heat the vegetable oil in a large non-stick skillet over medium heat. Once hot, add the tofu and cook for 8-10 minutes, turning occasionally, until all sides are golden and crispy. Remove from heat and set aside.
In a medium-sized saucepan, combine the soy sauce, brown sugar, rice vinegar, maple syrup, ground ginger, and garlic powder. Stir well and heat over medium heat.
In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water until smooth. Add this mixture to the saucepan.
Bring the sauce to a simmer, stirring constantly, until it thickens into a glossy sauce, about 3-4 minutes.
Add the crispy tofu to the saucepan and gently stir to coat the tofu pieces well in the teriyaki sauce.
Transfer the teriyaki tofu to a serving plate. Garnish with sesame seeds and sliced green onions.
Serve the vegan teriyaki chicken with steamed rice or vegetables.
Nutrition Facts
Calories |
978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 64% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 19.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4697 mg | 204% | |
| Total Carbohydrate | 92.9 g | 34% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 41.4 g | ||
| Protein | 56.2 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 685 mg | 53% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1158 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
