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VEGAN SUKIYAKI
Ingredients
- 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
Instructions
- 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.
Notes
NUTRITIONAL FACTS:
Calories: 175 | Total Fat: 7g | Total Carbohydrates: 17g | Dietary Fiber: 4g | Protein: 11g
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