vegan chicken teriyaki

This Vegan Teriyaki Chicken features king oyster mushroom cutlets wrapped in tofu skin and simmered with a sweet and savory teriyaki sauce.

Vegan Teriyaki Chicken

oyster mushrooms

yuba (tofu skin)

tbsp corn starch

salt

tsp black pepper

soy sauce

mirin

tbsp sugar

water

Cut the heads off the king oyster mushrooms. Use the heads for another recipe.

Boil the king oyster mushrooms for 10 minutes, it should turn a darker color. Then transfer the mushrooms to an ice bath.

Use a knife to cut around the king oyster mushroom in a spiral motion until you get a large cutlet. Repeat with the remaining mushrooms, you’ll have 4 cutlets.

Combine all the ingredients to make the marinade ingredients.

Rub the mushroom cutlets with the marinade on both sides and add a thin layer of cornstarch.

If using dry yuba (tofu skin): rehydrate the tofu skin by letting it soak in hot water for about 5 minutes. Drain the water.

If using fresh or frozen yuba, this step is not needed.

Wrap the mushroom cutlets in the tofu skin.

Fry the tofu skin-wrapped mushroom in oil until golden brown on both sides.

Make the Teriyaki sauce by combining soy sauce, sugar, mirin, and water in a bowl and mixing well.

Drizzle the sauce on top of the mushrooms until it comes to a low simmer. Flip occasionally so both sides can absorb the sauce.

When the vegan chicken gets a nice brown glaze and most the sauces are absorbed, remove from heat and transfer to a plate.

Cut the vegan chicken into slices. Enjoy with rice and/or veggies of choice!

Love this! Such an innovative way to make vegan chicken - easy and realistic

https://www.youtube.com/watch?v=3dlYLznU3X0

Vegan Teriyaki Chicken 😋🌱

This crispy tofu with a pineapple glaze is one of our favorite hands-off meal prep recipes. It’s perfect served over rice with chopped red onion, grilled pineapple chunks, and a spicy teriyaki mayo sauce. Frozen and thawed tofu is marinated, slow baked, and dipped in a glistening reduction of pineapple juice. This plant-based baked tofu recipe is sure to become a repeat recipe in your house just like it has ours!

Pineapple Teriyaki Tofu Recipe

(16-oz) block extra-firm tofu

Tbsp toasted sesame oil

olive oil

chicken bouillon powder

Tbsp teriyaki sauce

garlic

Tbsp minced red onion

pineapple juice

First, freeze and defrost your tofu. Place the...

First, freeze and defrost your tofu. Place the whole container (do not open it) in the freezer overnight. In the morning, remove it from the freezer and set it in a shallow dish on your counter to thaw. This will take several hours.

When the tofu is thawed, squeeze it gently...

When the tofu is thawed, squeeze it gently over the sink and press it with a tofu press or on paper towels to remove any excess liquid.

Place your tofu on a cutting board and...

Place your tofu on a cutting board and slice it into 8 equal “cutlets”. I do this by slicing it in half, then slicing those halves in half, then cutting each of those slices in half.

Mix all the ingredients for the marinade and...

Mix all the ingredients for the marinade and pour this over your tofu cutlets, making sure they are all nice and coated.

Place them in your fridge for at least...

Place them in your fridge for at least an hour or overnight.

When you’re ready to bake your cutlets, preheat...

When you’re ready to bake your cutlets, preheat your oven to 350F and line a large baking sheet with tin foil. Place the cutlets on this baking sheet, about an inch or so apart. Bake at 350F for 40 minutes, flipping them halfway through. 

While the cutlets are cooking,  make your pineapple...

While the cutlets are cooking,  make your pineapple reduction by bringing the pineapple juice to a boil on the stove. Once boiling, remove the cover and turn the heat to medium low. Let cook for 20-30 minutes, stirring occasionally, to reduce it by at least half and turn into viscous syrupy liquid.

Before serving, place your cooked cutlets in a...

Before serving, place your cooked cutlets in a bowl and drizzle on the pineapple reduction. Toss gently to coat. Alternatively, you can just brush each cutlet with the pineapple reduction before serving.

Serve in a big salad, bowl with rice...

Serve in a big salad, bowl with rice and pineapple salsa, or as a sandwich with spicy teriryaki mayo. You can store them in an air-tight container in the fridge or freeze them for up to 8 weeks!

https://mediavine-res.cloudinary.com/video/upload/indoiw60up8guokireba.mp4

Top 2 vegan chicken teriyaki recipes from across the web

The most viewed vegan chicken teriyaki recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Vegan Teriyaki Chicken

Pineapple Teriyaki Tofu Recipe

Top 2 vegan chicken teriyaki recipes from across the web

The most viewed vegan chicken teriyaki recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Teriyaki Chicken

Pineapple Teriyaki Tofu Recipe

The most viewed vegan chicken teriyaki recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine