Vegan Teriyaki

Name: Vegan Teriyaki
Total time: 25 min
Ingredients: 1 clove Garlic, grated; 1 tbsp Tahini; 3 tbsp Agave nectar; 1 tbsp Rice wine vinegar; 1 tsp Sesame seed, crushed; ¼–½ tsp Salt; 3 handfuls Cabbage, thinly shredded; 2 tbsp Cilantro, chopped; 2 tbsp Soy sauce; ½–1 tsp Ginger, grated; 1 Tofu; 5–6 tbsp Cornstarch; 2 tbsp Vegetable oil; Lemon

By Seonkyoung Longest · 25 min

Ingredients

Garlic · grated1 clove
Tahini1 tbsp
Agave nectar3 tbsp
Rice wine vinegar1 tbsp
Sesame seed · crushed1 tsp
Salt¼–½ tsp
Cabbage · thinly shredded3 handfuls
Cilantro · chopped2 tbsp
Soy sauce2 tbsp
Ginger · grated½–1 tsp
Tofu1
Cornstarch5–6 tbsp
Vegetable oil2 tbsp
Lemon

Instructions

Mix the grated garlic, tahini, agave or maple syrup, rice vinegar, crushed sesame seeds and salt in a large bowl. Whisk well, add the shredded cabbage and cilantro or parsley, and toss until the cabbage is evenly coated. Cover and refrigerate.
In a small bowl, combine the sauce ingredients: soy sauce, agave or maple syrup, grated ginger, and set aside.
Cut the tofu in half lengthwise, then slice into 1/4 to 1/2 inch thick pieces. Dust the slices with cornstarch and shake off the excess.
Heat a large skillet over medium-high heat and add the oil. Place the tofu in the pan without letting the pieces touch, and cook 3 to 4 minutes per side until golden brown.
Lower the heat to medium-low and pour in the sauce. It will simmer immediately, so quickly turn each piece to coat it fully.
Transfer to a plate and serve with the sesame cabbage salad and rice, with lemon wedges on the side.

Summarized from Seonkyoung Longest's video. Watch it for the details.

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