Quick Vlf Vegan Sukiyaki

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Servings: 1 Difficulty: Advanced
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A savory, umami-rich Japanese hot pot dish featuring tender tofu and crisp vegetables in a sweet soy glaze
Quick VLF Vegan Sukiyaki recipe image

This quick vegan sukiyaki is a comforting, savory dish that captures the essence of traditional Japanese hot pot without the meat. It combines silky tofu with crunchy green onions, celery, and cabbage, all simmered in a balanced sauce of reduced-sodium soy, mirin, and sugar. The result is a harmonious blend of salty, sweet, and fresh flavors with a satisfying texture contrast. Perfect for a weeknight dinner or a cozy meal, it comes together in under 30 minutes using pantry staples. Serve it hot over brown rice for a complete, wholesome meal that feels indulgent yet healthy. It’s an excellent way to enjoy seasonal vegetables while keeping the preparation simple and stress-free.

Quick VLF Vegan Sukiyaki recipe image
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Quick Vlf Vegan Sukiyaki

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 442.0

Description

This quick vegan sukiyaki is a comforting, savory dish that captures the essence of traditional Japanese hot pot without the meat. It combines silky tofu with crunchy green onions, celery, and cabbage, all simmered in a balanced sauce of reduced-sodium soy, mirin, and sugar. The result is a harmonious blend of salty, sweet, and fresh flavors with a satisfying texture contrast. Perfect for a weeknight dinner or a cozy meal, it comes together in under 30 minutes using pantry staples. Serve it hot over brown rice for a complete, wholesome meal that feels indulgent yet healthy. It&# 226;ÂÂs an excellent way to enjoy seasonal vegetables while keeping the preparation simple and stress-free.

Ingredients

Directions

  1. Drain the 8.8 oz can of sukiyaki no tomo and set aside.
  2. Cut 10 oz of Mori-Nu Lite Tofu (or low-fat tofu) into bite-sized cubes.
  3. Trim and cut green onions into 2-inch (5 cm) lengths.
  4. Wash and cut celery diagonally into 3/4-inch (2 cm) pieces.
  5. Wash and chop 1 cup of Chinese cabbage, bok choy, or green cabbage.
  6. In a small bowl, whisk together 1/4 cup salt-reduced soy sauce, 2 tablespoons mirin (or sake), and 1/2 cup sugar (reduce sugar to 1/3 cup if using mirin).
  7. Heat a large non-stick pan over medium heat and add the soy sauce mixture.
  8. Add the green onions and celery to the pan and sauté for 2 minutes until slightly tender.
  9. Add the cabbage and cook for another minute until it begins to wilt.
  10. Gently add the tofu cubes and the drained sukiyaki no tomo ingredients to the pan.
  11. Simmer gently for about 3 minutes, allowing the tofu to absorb the flavors without breaking apart.
  12. Remove from heat immediately to prevent overcooking the vegetables.
  13. Serve hot over steamed brown rice.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 442.0kcal
% Daily Value *
Total Fat 50.0g77%
Saturated Fat 3.5g18%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

Substitutions: You can substitute the tofu with tempeh or seitan for a different texture. If mirin is unavailable, sake with a pinch of sugar works well.

Variations: Add sliced mushrooms or bean sprouts for extra texture and nutrients.

Keywords: vegan, sukiyaki, japanese, tofu, quick, easy, dinner, soy sauce, mirin, vegetables, healthy, plant-based, hot pot, umami, rice bowl, meal prep, gluten-free option, low fat
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