Vegan Sukiyaki | Cooking With Jade

Vegan Sukiyaki

< 1 minute
Vegan Sukiyaki


Prep Time 15 minutes
Cook Time 20 minutes
Cuisine Japanese
Servings 4



  • 1 block firm tofu cut into small cubes
  • 1/2 cup sliced shiitake mushrooms
  • 1/2 cup sliced onions
  • 1/2 cup sliced carrots
  • 1/2 cup sliced celery
  • 1/2 cup sliced Napa cabbage
  • 1/2 cup sliced daikon radish
  • 1 package shirataki noodles
  • 1/4 cup soy sauce
  • 1/4 cup mirin
  • 1/4 cup sake
  • 2 tablespoons sugar
  • 2 cups vegetable broth
  • 1 tablespoon vegetable oil


  • In a small saucepan, combine the soy sauce, mirin, sake, sugar, and vegetable broth. Bring to a boil and then reduce heat to low to keep warm.
  • Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the tofu, mushrooms, onions, carrots, and celery and stir-fry for about 5 minutes, until vegetables are slightly softened.
  • Add the Napa cabbage and daikon radish and continue to stir-fry for another 3-4 minutes.
  • Drain and rinse the shirataki noodles and add them to the skillet.
  • Pour the warm sauce mixture over the vegetables and noodles and let it come to a simmer.
  • Reduce the heat to low and continue to cook for another 5-7 minutes, until the vegetables are tender and the sauce has thickened.
  • Serve hot, garnished with sliced green onions and sesame seeds if desired.


Calories: 175 | Total Fat: 7g | Total Carbohydrates: 17g | Dietary Fiber: 4g | Protein: 11g

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If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.

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