Julia Boucachard’s vegan teriyaki tofu don from her cookbook Vegan Japan is a hearty and flavorful dish. This recipe pairs crispy tofu coated in potato starch with sweet and savory teriyaki sauce, served over fluffy Japanese rice. The tofu’s firm texture and high protein content make it a close alternative to chicken.
A drizzle of sesame oil enhances the umami flavors, and optional Japanese vegan mayonnaise adds richness. This dish is quick to prepare, with minimal ingredients, and perfect for any season. Finish your tofu don with white sesame seeds and microgreens or scallions for a fresh crunch.
Teriyaki tofu don is a comforting meal, ideal for lunch or dinner, and easy to customize. “Don” is an abbreviation of “donburi” which is the Japanese word for bowl. These simple bowl dishes are common in Japan and very quick and easy to make.
If you’re craving Japanese flavors, this simple dish delivers in both taste and texture. Whether you’re a tofu fan or just exploring plant-based meals, this donburi-style recipe is a great addition to your menu. Read more: How To Make This Vegan Butter Bean Tikka Curry Teriyaki tofu don Ingredients 1⁄4 cup (60 ml) canola oil 1 small onion chopped 16 ounces (450 g) firm tofu, cubed 1⁄4 cup (30 g) potato starch or cornstarch 1⁄2 teaspoon toasted sesame oil 1⁄3 cup (100 ml) teriyaki sauce 11⁄2 cups (300 g) cooked Japanese rice Japanese Mayonnaise see below, optional 2 teaspoons white sesame seeds Pinch of daikon microgree.
