Vegan Yakiniku
Experience a delightful twist on Japanese barbecue with this Vegan Yakiniku recipe, perfect for plant-based food enthusiasts and lovers of bold flavors. Featuring protein-packed tofu, meaty king oyster mushrooms, and vibrant vegetables like zucchini and bell pepper, this dish is marinated to perfection in a savory-sweet yakiniku sauce made with soy sauce, mirin, sesame oil, garlic, ginger, and a hint of maple syrup. Grilled until beautifully charred and garnished with green onions and sesame seeds, the dish is served alongside steamed white rice for a wholesome, satisfying meal. Whether you're seeking a Japanese-inspired vegan dinner or crave a cruelty-free take on a beloved classic, this recipe offers enticing flavors, easy preparation, and visual appeal—perfect for impressing family or guests!
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Recipe Information
Ingredients
- 400 grams Tofu (extra firm, pressed)
- 200 grams King oyster mushrooms (or shiitake mushrooms)
- 1 Zucchini
- 1 Bell pepper (red or yellow)
- 60 ml Soy sauce (gluten-free if necessary)
- 30 ml Mirin
- 15 ml Sesame oil
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 15 ml Maple syrup
- 10 ml Rice vinegar
- 2 Green onions (chopped for garnish)
- 1 tablespoon Sesame seeds (optional, for garnish)
- 4 servings Cooked white rice (for serving)
Instructions
Press the tofu to remove excess moisture. Slice it into thin, bite-sized rectangles or squares, about 1/2 inch thick.
Clean the king oyster or shiitake mushrooms and slice them into thin, flat pieces. If using king oyster mushrooms, slice them lengthwise.
Slice the zucchini into thin rounds, about 1/4-inch thick. Cut the bell pepper into bite-sized squares.
In a mixing bowl, whisk together the soy sauce, mirin, sesame oil, minced garlic, grated ginger, maple syrup, and rice vinegar to create the yakiniku marinade.
Place the tofu, mushrooms, zucchini, and bell pepper in a shallow container or a large resealable plastic bag. Pour the marinade over the ingredients, ensuring even coverage. Let them marinate for at least 15 minutes or up to 2 hours in the refrigerator.
Heat a grill pan or skillet over medium-high heat. Lightly oil the pan if necessary.
Remove the vegetables and tofu from the marinade, allowing the excess marinade to drip off. Reserve the marinade for basting.
Cook the tofu, mushrooms, zucchini, and bell pepper on the grill pan in batches, flipping occasionally. Baste with the reserved marinade as they cook. Grill for about 3-4 minutes on each side or until nicely charred and cooked through.
Transfer the grilled items to a serving platter. Sprinkle with chopped green onions and sesame seeds for garnish if desired.
Serve hot alongside steamed white rice. Enjoy your Vegan Yakiniku!
Nutrition Facts
Calories |
1929 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.7 g | 69% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5703 mg | 248% | |
| Total Carbohydrate | 268.1 g | 97% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 51.3 g | ||
| Protein | 94.5 g | 189% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2972 mg | 229% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 2904 mg | 62% | |
*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.
