Vegan Teriyaki Chicken Rice
Experience the irresistible flavors of Vegan Teriyaki Chicken Rice, a plant-based twist on the classic teriyaki dish, featuring crispy tofu coated in a rich, homemade teriyaki sauce. This recipe showcases easy techniques like pressing and pan-frying tofu for a golden crust, while the tamari-based sauce is perfectly balanced with maple syrup, rice vinegar, fresh ginger, and garlic for a sweet, tangy, and savory profile. Served over a bed of fluffy white or nutty brown rice, and optionally paired with steamed vegetables, this dish is colorful, hearty, and perfect for weeknight dinners or meal prep. Garnished with sesame seeds and green onions, every bite is an explosion of umami goodness—completely vegan, customizable, and ready in just 40 minutes!
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Recipe Information
Ingredients
- 14 oz extra firm tofu
- 2 tbsp cornstarch
- 2 tbsp neutral oil (e.g., vegetable oil or avocado oil)
- 0.25 cup tamari or soy sauce (gluten-free if needed)
- 2 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 cloves fresh garlic, minced
- 1 tsp fresh ginger, minced
- 1 tbsp cornstarch (for sauce)
- 2 tbsp water (for sauce)
- 4 cups cooked white or brown rice
- 1 tbsp sesame seeds (for garnish)
- 2 stalks green onions, thinly sliced (for garnish)
- 2 cups steamed broccoli or other vegetables (optional)
Instructions
Drain the extra firm tofu and press it with a tofu press or between two heavy plates for 15 minutes to remove excess moisture.
Cut the tofu into bite-sized cubes and coat evenly with 2 tablespoons of cornstarch. This will provide a crispy texture when cooked.
Heat 2 tablespoons of neutral oil in a large non-stick skillet or frying pan over medium heat. Add the tofu cubes and cook until golden and crispy on all sides, about 8-10 minutes. Remove the tofu from the pan and set aside.
In a small bowl, whisk together the tamari or soy sauce, maple syrup, rice vinegar, sesame oil, minced garlic, and minced ginger to create the teriyaki sauce.
In another small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. This will thicken the sauce.
Add the teriyaki sauce mixture to the same skillet and bring it to a simmer over medium heat. Gradually stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens.
Return the crispy tofu to the skillet and toss to coat evenly in the teriyaki sauce. Cook for an additional 2-3 minutes until the tofu is heated through and well-coated.
Divide the cooked rice among four serving bowls. Top each bowl with the teriyaki tofu, steamed broccoli or other vegetables if using, and garnish with sesame seeds and sliced green onions.
Serve immediately and enjoy your Vegan Teriyaki Chicken Rice!
Nutrition Facts
Calories |
2450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.0 g | 110% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3822 mg | 166% | |
| Total Carbohydrate | 327.6 g | 119% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 37.4 g | ||
| Protein | 105.9 g | 212% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3090 mg | 238% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 3133 mg | 67% | |
*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.
