• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Okonomi Kitchen
  • Home
  • About
  • Recipes
    • Sweet
    • Breakfast
    • Entree
    • Sides
    • Beverages
    • Condiments
  • Contact
  • Shop
    • eBooks
  • How-to
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Privacy Policy
×

Home

Vegan Teriyaki 'Salmon' 鮭の照り焼き (Teriyaki Tofu Fish)

April 28, 2021 By Lisa Kitahara 59 Comments

Jump to Recipe

Delicious Vegan 'Salmon' glazed with homemade authentic Japanese teriyaki sauce. Serve this teriyaki tofu 'fish', with rice, miso soup and vegetables for a easy & healthy protein packed meal!

Teriyaki salmon, another one of Japan's classic popular dish loved by everyone. It's a dish my mom would make for us at least once a week and I look forward to it every time. It's something I definitely have missed since going vegan so when choosing what seafood dishes I wasnted to veganize, I knew I wanted to tackle a 'fish' fillet glazed with teriyaki.

How to Make Vegan Salmon

Ingredients (+substitutions)

When coming up with this recipe, I knew I wanted to use tofu and bean curds since it has that 'shredded' look and texture. Next, I needed to think of a way to combine it all together so turned to my new favourite binder / egg replacer, nagaimo. I used this yam in my kaki fry recipe and it was the perfect binder– it worked perfectly in this recipe too! I also used a bit of potato starch to ensure it sticks together and to absorb any unwanted excess moisture.

For flavour, I used kombu dashi granules which has a slightly sea-scented flavour. I've also made this with mushroom broth powder and dulse flakes which also gives a similar umami fishy flavour. Instead of regular salt, I used smoked salt for a boost of flavour.

Directions

  1. Prepare the tofu: Wrap the tofu with a lint-free kitchen cloth and place a heavy object on top to press out the tofu for at least 20 minutes. It's okay if the tofu looks like it's going to break a little since we are crumbling later on. Alternatively, wrap the tofu with a paper towel and microwave for 2 minutes (one minute intervals). Once cool enough to handle, press the tofu between your hands to remove excess liquid. 
  2. Prepare the yuba: Use kitchen scissors to cut the yuba into shreds. 
  3. Make the 'fish': Mash the tofu into a paste-like consistency. Grate the nagaimo into the bowl. Add the bean curd sticks, kombu dashi granules, potato starch and smoked salt. Mix everything together until well combined. Cut two pieces of nori out into roughly 2.75 x 4 inch rectangles. Lightly coat with potato starch and then divide the mixture by two. Add one portion to one piece of nori and spread it with the back of a fork. 
  4. Cook the 'fish': Over medium high heat, add 2 tablespoon of cooking oil and swirl it around the pan. Place the two fillets on the pan tofu side down and cook until golden brown. Remove from the pan.
  5. Make the teriyaki sauce: Over medium heat, add the sake, mirin and sugar to the pan. Let the sugar dissolve and then add in the soy sauce and ginger juice. Once it starts to bubble and slightly thicken, turn down the heat to medium low to low and add the fish back in. Spoon the sauce over the fillets and once the sauce thickens up turn off the heat. Brush with remaining sauce to coat the entire fillet. Serve over a bed of rice or on a plate and enjoy!

Homemade Authentic Teriyaki Sauce

'Teriyaki' sauce is made up of just 4 ingredients: sake, mirin, soy sauce and sugar. These are staple ingredients for Japanese cooking so you should already have these on hand if you cook a lot of Japanese food! You can find these ingredients sold at any well stocked asian grocery store. As a baseline, a 1:1:1:1 ratio of all the ingredients. From there, you can adjust the ratio to your liking. Below, I've shared my golden ratio teriyaki sauce that I find to be the perfect balance of sweet and salty.

What to Serve with Teriyaki Tofu 'Salmon'

The sweet and savory flavour of teriyaki sauce pairs really well with many different side dishes! My mom would often make teriyaki salmon donburi (rice bowl) with a side of miso soup and steamed or grilled vegetables like broccoli, cauliflower, carrots, asparagus or eggplants. Here are some more ideas that pair perfectly with teriyaki 'salmon':

  • Spinach Sesame Salad (or another vegetable with the same dressing)
  • Vegan Miso Soup (3 ways)
  • Kinpira Gobo (Braised burdock root)
  • Kinpira Renkon (Braised lotus root)
  • Miso Glazed Root Vegetables
  • Miso Butter Daikon Steak
  • Korean Spinach Side Dish

More Vegan Seafood Recipes to Love!

  • Vegan Poke Bowl with Crispy Tofu
  • Vegan Kaki Fry (Japanese Fried Oysters)
  • Vegan Unagi Don (Grilled 'Eel' Rice Bowl)
  • Vegetarian Oyster Sauce – coming soon!
  • Spicy Vegan Stir Fried Chili Shrimp (Ebi Chili) – coming soon!
  • Spicy Korean Stir Fried Squid – coming soon!
  • Vegan Dashi – coming soon!

If you recreate this Vegan Teriyaki Salmon recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
Hungry for more? Be sure to subscribe to my newsletter and follow along on Instagram, Youtube and Pinterest for more deliciousness!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Teriyaki 'Salmon'


★★★★★

4.9 from 52 reviews

  • Author: Lisa Kitahara
  • Total Time: 20 minutes
  • Yield: 2 fillets 1x
Print Recipe
Pin Recipe

Description

Delicious Vegan 'Salmon' glazed with homemade authentic Japanese teriyaki sauce. Serve this teriyaki tofu 'fish', with rice, miso soup and vegetables for a easy & healthy protein packed meal!


Ingredients

Units Scale

'Fish' Fillets

  • 180g Medium Firm Tofu, water pressed out
  • 12g bean curd sticks or dried yuba, rehydrated (approx.30g rehydrated net weight)
  • 25g nagaimo (Japanese mountain yam / Chinese yam)
  • ½ tsp kombu dashi granules, optional (or shiitake mushroom powder or dulse flakes)
  • ⅛ tsp smoked salt
  • 2-3 teaspoon potato starch (10g)
  • ½ sheet of nori

Teriyaki Sauce

  • 2 tbsp + 1 teaspoon mirin (35ml)
  • 2 tbsp + 1 teaspoon sake (35ml)
  • 1 tbsp cane sugar (13g)
  • 3 tbsp Japanese soy sauce (45ml // gluten free as needed)
  • ½ tsp ginger juice

To Serve

  • cooked rice
  • toasted sesame seeds
  • spring onion

Instructions

  1. Prepare the tofu: Wrap the tofu with a lint-free kitchen cloth and place a heavy object on top to press out the tofu for at least 20 minutes. It's okay if the tofu looks like it's going to break a little since we are crumbling later on. Alternatively, wrap the tofu with a paper towel and microwave for 2 minutes (one minute intervals). Once cool enough to handle, press the tofu between your hands to remove excess liquid. 
  2. Prepare the yuba: Use kitchen scissors to cut the yuba into shreds. 
  3. Make the 'fish': Mash the tofu into a paste-like consistency. Grate the nagaimo into the bowl. Add the bean curd sticks, kombu dashi granules, potato starch and smoked salt. Mix everything together until well combined. Cut two pieces of nori out into roughly 2.75 x 4 inch rectangles. Lightly coat with potato starch and then divide the mixture by two. Add one portion to one piece of nori and spread it with the back of a fork. 
  4. Cook the 'fish': Over medium high heat, add 2 tablespoon of cooking oil and swirl it around the pan. Place the two fillets on the pan tofu side down and cook until golden brown. Remove from the pan.
  5. Make the teriyaki sauce: Over medium heat, add the sake, mirin and sugar to the pan. Let the sugar dissolve and then add in the soy sauce and ginger juice. Once it starts to bubble and slightly thicken, turn down the heat to medium low to low and add the fish back in. Spoon the sauce over the fillets and once the sauce thickens up turn off the heat. Brush with remaining sauce to coat the entire fillet. Serve over a bed of rice or on a plate and enjoy!

Notes

  • Helpful Equipment: turner, non-stick frying pan, oroshi grater
  • Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer). 
  • *Prep time does not include tofu pressing time
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: entree
  • Method: stove top
  • Cuisine: japanese, vegan

Nutrition

  • Serving Size: 2 fillets
  • Calories: 523
  • Sugar: 24.9g
  • Sodium: 3000mg
  • Fat: 20.8g
  • Saturated Fat: 2.9g
  • Unsaturated Fat: 7.7g
  • Trans Fat: 0
  • Carbohydrates: 49.9g
  • Fiber: 1.8g
  • Protein: 25.6g
  • Cholesterol: 0

Keywords: vegan fish, teriyaki tofu

Did you make this recipe?

Tag @Okonomikitchen on Instagram and hashtag it #okonomikitchen

SAVE IT FOR LATER! ↓

Okonomi Kitchen is a participant in the Amazon Services LLC Associates Program. When you purchase something through my amazon affiliate links, I earn a small commission that helps me produce consistent content at no cost to you. Thank you for supporting my plant based kitchen! 

More Japanese Recipes

  • Japanese CoCo Ichibanaya-Style Curry (Vegan)
  • miso balls on a plate
    Miso Balls 味噌玉 (Instant Miso Soup)
  • Curry Ramen (カレーラーメン)
  • Toshikoshi Soba (New Year’s Eve Soba) 年越しそば

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Natalie says

    April 29, 2021 at 10:46 am

    Hi Lisa!
    Thanks for sharing another amazing recipe! I’m so excited to try this, but wondering if you have a substitution for nagaimo? I can’t seem to find it my grocery store. Would another kind of yam work?
    Thanks!

    Reply
    • Lisa Kitahara says

      May 08, 2021 at 11:57 am

      Hi Natalie!

      I had some people say corn starch slurry works really well! I think add a bit of corn starch or more potato starch as you go to hold it together 🙂

      Reply
  2. Taylor George says

    April 29, 2021 at 7:45 pm

    Can I use something else besides the Chinese yam?

    Reply
    • Lisa Kitahara says

      April 29, 2021 at 11:41 pm

      Hey Taylor!

      I haven't tested this for myself, but I think you can just omit it and add a bit more tofu + starch to bind it. Please use your best judgement, though. Goodluck!! 🙂

      Reply
      • Taylor George says

        May 01, 2021 at 12:33 am

        It turned out! Sooo delicious! I added an extra tsp of the potato starched and subbed the smoked sea salt for smoked paprika...boy it’s good. Also I was worried it would taste too much like salmon, but it was the perfect flavor...the dashi probably is what really gives it the nice umami flavor to it...so try not to skip that ingredient...

        ★★★★★

        Reply
  3. WoonHeng says

    April 29, 2021 at 8:28 pm

    I know this is going to be sooo good, Lisa. Amazing recipe. xoxo

    ★★★★★

    Reply
    • Lisa Kitahara says

      April 29, 2021 at 11:40 pm

      Thank you so much woonjeng, love you and all of your recipes <3

      Reply
  4. Emily says

    April 30, 2021 at 4:50 am

    I have made this two nights in a row! As a daughter of commercial fishermenI have missed salmon so so much and this honestly hit the spot 1000 times over. The nori skin is so perfect and adds just the right flavour of fishy sea taste. I highly recommend making this as it is so easy to put together in a short amount of time. Lisa has done it again!

    ★★★★★

    Reply
  5. Charlie says

    May 01, 2021 at 7:34 pm

    This recipe is amazing 🤩 Ive tried to make so many “fish” recipes since being vegan and this is by far the best, loved it 🔥

    ★★★★★

    Reply
  6. Suzy says

    May 03, 2021 at 2:35 am

    I made this yesterday and it was super easy to make and it genuinely smells and tastes like seafood and it tastes so so good. I didn't have yam nor potato starch so I used corn flour instead and it turned out brilliantly. Lisa is a genius! *heart eyes*

    ★★★★★

    Reply
  7. Patricia says

    May 03, 2021 at 10:38 am

    I tried it and I liked it so much. Easy and tasty. I want to try every recipe of this blog!!

    ★★★★★

    Reply
  8. Nina says

    May 04, 2021 at 12:58 pm

    You know those vegan recipes that totally change the game once in a while, like aquafqbq meringues? Well, this is one of them. It's absolutely amazing! The texture is surprisingly close to the real thing and it really tastes like fish. The sauce is delicious, not too sweet. I had it with soba and sesame spinach salad and it was a really great meal !

    ★★★★★

    Reply
  9. Vanessa says

    May 05, 2021 at 11:31 am

    Best fake fish I ever had in my life. The only thing I needed was a good asian market to buy some ingredients but I have to say, it is a quite simple recipe and worth a try. I absolutely loved!

    ★★★★★

    Reply
  10. Nicole says

    May 11, 2021 at 10:39 pm

    Just made this and it came out great! I grated raw potato into it instead of naigamo because my local Asian market didn’t have it. Worked fine!

    Was actually way easier to make than I expected, will def make again!

    ★★★★★

    Reply
  11. Tyler says

    May 12, 2021 at 1:25 am

    Hi there!

    This was the second recipe I tried making and it took a couple tries and my result was not as nice to look at but tasted AMAZING 🤩 I absolutely loved the use of nori and it added to the flavor! To keep the tofu together I tried using cornstarch and found it worked pretty well! Thank you so much for this delicious recipe!

    ★★★★★

    Reply
  12. Vanessa Farmer says

    May 12, 2021 at 1:31 am

    Delicious and fairly easy to put together. I definitely need better pans but even with the steaks sticking at first they still came out good and stayed together well. Will definitely be making this again.

    ★★★★★

    Reply
  13. Marika says

    May 12, 2021 at 11:41 pm

    I loved this recipe, it's really simple and delicious! 😍😍🖤🖤

    ★★★★★

    Reply
  14. EKN says

    May 14, 2021 at 2:05 am

    So good!!!! Since we have practically eliminated seafood from our diet, I was so excited that we could still have these vegan options. Thank you Lisa. You are a genius.

    I didn’t have nagaimo that day and just added more potato starch. It was easy to make and everybody loved it. Kids and adults were so happy. Couldn’t believe it was tofu!

    I made a lot! It tasted great the next day cold in onigirazu (sushi sandwich) for lunch.

    I am in love with these recipes 😍 thank you.

    ★★★★★

    Reply
  15. Grampa Angie says

    May 17, 2021 at 3:59 pm

    This recipe was soooo good I'll definitely be making it again!!

    I was a little intimidated to make it at first because I imagined everything would just fall apart in my case. BUT it was so EASY and came together really well even all throughout the frying part!

    I didn't have nagaimo or tofu skins but I added tapioca starch and some hijiki for an extra texture and "sea" flavor and it worked very well! It reminded me of all the different types of fish imitation tofu I used to eat in Taiwan, but it tasted more natural and DELICIOUS. Thank you for the awesome recipe!! ♡

    ★★★★★

    Reply
  16. Camila Gorozo says

    May 19, 2021 at 2:36 pm

    Hi. I'm from Argentina. I am vegan and reacently i started experimenting by making exotic food. This recipe was so easy to do, and you can replace or omit a few ingredients, wich makes it more aprochable. It didn't came out totally correct, but it's okay it was my first try haha, the result was still great, amazing! Everybody loved it.

    ★★★★★

    Reply
  17. Julia says

    May 19, 2021 at 5:14 pm

    The plant-based salmon came out delicious! Very, very tasty - I made a bowl of rice, sauteed broccoli and fried Yamaimo slices to go with it. I tripled the amounts for the Teriyaki sauce to have more for the rice and broccoli as well - Thank you for a fabulous recipe.

    ★★★★★

    Reply
  18. Jacklyn says

    May 21, 2021 at 5:02 am

    I absolutely loved this dish, and so did the vegans and non-vegans to whom I served it! A couple of notes: I used a firm tofu which is pretty dry to begin with and so the mixture didn’t hold as well as it might have with the medium tofu called for in the recipe. I could have used egg replacer to bind it better. The mountain yam I found was huge and I didn’t know what to do with the rest of it! I wonder if this ingredient is necessary. Also I used kelp granules since that was what I could find. I doubled the recipe but it made a ton! I will definitely be making this again.

    ★★★★★

    Reply
  19. Akari says

    May 22, 2021 at 3:15 am

    It was very delicious. The sauce tastes perfect. The texture is soft and easy for children to eat. I'm glad it was easy to make. If you use high-quality seaweed, the flavor of the beach will be even more delicious.

    ★★★★

    Reply
  20. Matt says

    May 24, 2021 at 10:51 am

    Amazing texture and flavours in this recipe! Perfect for when you're craving a classic donburi!

    ★★★★★

    Reply
  21. Wiwi Junita says

    May 26, 2021 at 3:31 am

    Hi Lisa! This recipe is super duper easy to make and very delicious. Even kids can do it! My children help with the prep 😉 I’m sure to recreate more from your recipes. You make it so simple to cook vegan food 💪🏻 Love you and keep doing the good work! All the best wishes for you! Thank you 😊

    ★★★★★

    Reply
  22. Lisa says

    May 31, 2021 at 4:13 am

    I made this recipe for lunch and it was so delicious. It took me a bit longer to prepare since I doubled the recipe, but it was totally worth the effort. Lisa was so helpful too because she answered my questions via DM. I’m not vegan, but her recipes often look so incredible/full of flavor and now I know they are!

    ★★★★★

    Reply
  23. Bernie says

    June 06, 2021 at 12:12 am

    This was super tasty!! The texture was so much better than alot of the other fake fish recipes I have tried!It's hard to describe but it was soft and flakey, the yuba really stole the show! I decided to air-fry rather than fry to keep the recipe oil-free but it worked like a charm!

    Will be using kabayaki sauce next for a "unagi" bowl!!

    ★★★★★

    Reply
  24. Mica says

    June 06, 2021 at 12:59 am

    Thank you so much for your recipe! I couldn’t get yam potatoes so I used normal potatoes instead 😅
    I will try this again if I could get the specific ingredients 🧡

    ★★★★

    Reply
  25. Ryuko Miura says

    June 06, 2021 at 9:02 pm

    Aloha Lisa!
    Thank you so much for such a wonderful and creative recipe!
    I love Tofu, of course, but sometimes I want to learn different ways of eating it!
    I usually fly it or eat it raw with Soy sauce(hiyayakko)
    This recipe is AMAZING!
    I didn't have yuba, but still it was so delicious!
    (I'm looking for yuba on amazon now! LOL)
    Only warning of this recipe is that you WILL eat too much of rice!
    Thank you so much for your inspirational recipes.
    I will try other recipes too!
    Love,

    ★★★★★

    Reply
  26. Shaimaa says

    June 06, 2021 at 11:09 pm

    The recipe was simple and SUPER flavorful! One of the best things I’ve ever made!

    ★★★★★

    Reply
  27. Benedetta Mauro says

    June 13, 2021 at 5:06 am

    Before going vegan I used to eat a lot of fish, and this recipe brought me back that sea flavour! It's a very different way to eat tofu and definitely I will make it again. 😋😋

    ★★★★★

    Reply
  28. Hanna says

    June 23, 2021 at 7:15 pm

    Texture and flavor are on point! Even my non vegan bf was like damn, that tastes good 😍 I’ll definitely make it again soon !!!

    ★★★★★

    Reply
  29. ToshaJihn says

    June 25, 2021 at 11:01 am

    This was seriously amazing! My boyfriend and I loved it and will definitely make this again and again. Thanks for another amazing recipe, we can’t wait to see what you do next <3

    ★★★★★

    Reply
  30. Maddie says

    June 28, 2021 at 3:02 am

    I made the teriyaki sauce only, to go with some panko crusted tofu and sushi rice. It was SO delicious and much more complex in flavour than any store-bought teriyaki I’ve tried; I’ve probably not even tasted authentic teriyaki until now. Highly recommend this recipe!

    ★★★★★

    Reply
  31. Alessandra Rotilio says

    June 30, 2021 at 11:30 am

    Hi Lisa! I tried this recipe and it came out fantastic! I had to substitute nagaimo with chickpea flour and the kombu dashi granules with a “fishy” marinade (pickle and caper brines, kombu seaweed, garlic powder and nutritional yeast), but the idea is fantastic and the mix of tofu and yuba creates and incredible texture!! Just awesome!

    ★★★★★

    Reply
  32. Chris says

    July 06, 2021 at 12:03 am

    Love this, so yummy! I can’t stop making it!

    ★★★★★

    Reply
  33. Belle says

    July 07, 2021 at 9:19 pm

    Everyone who knows me knows that I HATE eating fish. So when I sent a picture of my meal to my mum she was shocked that I was eating teriyaki "salmon".
    Although somewhat tedious to make, this dish is worth the effort. I found a cheat method of simple cutting the tofu into slice and layering it with the bean curd skin followed by seaweed. ALSO I'd recommend using 2 layers of seaweed as it is less likely to tear.

    Reply
  34. Belle says

    July 08, 2021 at 10:28 am

    I hate hate HATE eating fish of any kind so i was very excited for this recipe since i'll finally have something to eat during teriyaki dinner nights.

    The process of making it was tedious but sooooo worth it. If you're lazy like me you can simply cut the tofu into thin slices then layer it with the bean curd skin followed by seaweed. Also I'd recommend using 2 layers of seaweed to avoid it tearing by accident!

    ★★★★

    Reply
  35. Nicola says

    July 09, 2021 at 1:16 pm

    Absolutely love this recipe! It was so easy to do and incredibly delicious. I did have to sub a few ingredients but I don’t think that mattered too much.
    I’ve really missed fish since going vegan and this definitely satisfied that craving. It’s also now on my husbands favourite meals list so I’ll be making this again for sure. Can’t wait to try something else from okonomi kitchen! So so glad I saw this on Instagram!!!

    ★★★★★

    Reply
  36. Grace says

    July 11, 2021 at 1:42 am

    If there was a difficulty rating on these id say this is intermediate purely because the timing on these really matters. I let my tofu mix sit on my sea weed too long and it made it soggy, and I had a hard time getting this crispy without burning the tofu. Otherwise I think this is a great meal, I just need to try again!

    Reply
  37. Veronica Lujano says

    July 12, 2021 at 5:04 pm

    It was so tasty & super easy to make. We will definitely be making this weekly.

    ★★★★★

    Reply
  38. Clarissa Duarte says

    July 12, 2021 at 5:35 pm

    I've loved this recipe! This is my first try on one of Lisa's recipes and it worked! I wasn´t sure if it would, since I have never cooked any kind of japanese food, imagine a vegan version? But it works, and it is yummy!

    Thnak you Lisa!

    ★★★★★

    Reply
  39. Karolina says

    July 19, 2021 at 1:16 pm

    I really loved this recipe. Although I had to adapt the recipe because I don't have access to a few of the ingredients, it still turned out really nice. I used regular grated potato, cut up nori and cut up rice paper. I don't think the rice paper did much but I had to experiment. I also added a flax egg as a binder. When you live in a place where ingredients are limited, you have to get creative if you want to make delicious recipes like this one! Thank you for sharing this wonderful meal with us! Can't wait to make this again.

    ★★★★★

    Reply
  40. Jesalyn says

    July 25, 2021 at 10:50 pm

    Tried this recipe for the first time Friday night and it was so good!! I used kombu + bonito dashi (so it wasn't entirely vegan) to give it more of a 'fish' flavor. But I loved the texture!! I might try crumbling the tofu more next time on my end so there isn't big chunks and I think maybe add a little yuzu juice to the teriyaki for a bit of citrus. I also used a little less oil in the pan when frying the filets to give a little more crisp/ caramelization to the top of the tofu mixture. My family and I thoroughly enjoyed this recipe and I will definitely be making it again in the future!! Thank you so much for sharing your creativity, Lisa!! 🙂

    ★★★★★

    Reply
  41. @spiceupyourplants says

    July 30, 2021 at 2:29 pm

    Really enjoyed this recipe and thanks for opening my world to nagaimo. what a unique ingredient imo. One request is to add the quantity of teriyaki sauce if one is using your other independent recipe for teriyaki sauce. I had prepared that separately and have been using for other recipes too. for this recipe, i kinda guesstimated.
    Please continue to add more "fish" recipes. i really miss eating it.

    ★★★★★

    Reply
  42. Clare M says

    July 31, 2021 at 12:21 pm

    Once I had all the ingredients, it was easy to make. Good flavors.

    ★★★★★

    Reply
  43. Brit Lee says

    August 17, 2021 at 8:52 pm

    I made this the other night on a whim because I saw I had enough of the ingredients in the cabinet and wanted to do something fun with my leftover rice. Oh my god absolutely amazing! I’m never making tofu fillets any other way!!! I sprinkled some fried garlic over the top for extra crunch but the recipe itself is amazing as is. Adding this to one of my regular back pocket recipes!! Thank you so much for sharing these incredible recipes making vegan life so much better!!

    ★★★★★

    Reply
  44. Amu says

    August 18, 2021 at 3:22 am

    I made this a few days ago and it was delicious !!
    I was thinking I was making "unagi" so when I ate it,I was like "this is not unagi,but taste good!" lol.
    But later,I realized that was salmon teriyaki,and I was surprised! That tasted actually salmon,I think because of nori!
    I'm gonna make it again

    ★★★★★

    Reply
  45. Ja says

    August 22, 2021 at 12:44 am

    Love it!!

    ★★★★★

    Reply
  46. Ash says

    August 23, 2021 at 10:27 am

    Made this yesterday,
    didn't have Chinese yam so I added some silken tofu and it worked well..
    Such a good idea! I have been looking for a good recipe to use my bean curd sheets.

    ★★★★★

    Reply
  47. Jan says

    August 29, 2021 at 1:32 am

    Hi Lisa. This is amazingly delicious. My husband who is a meat eater claims this delicious. It is easy to make with simple ingredients. Thank you for sharing this recipe. Love it!

    ★★★★★

    Reply
  48. Hillary says

    August 30, 2021 at 3:43 pm

    i was so shocked it tasted just like fish

    ★★★★★

    Reply
  49. Katie says

    September 02, 2021 at 1:12 am

    I am the only vegetarian of my family, and this recipe was so delish that I was able to get the rest of my family on board with eating tofu! It reminds me of eating teriyaki salmon bento boxes which used to be one of my favorite dishes before making the switch to being plant based. I am so happy to have awesome substitutes for my old favorites! I 100% recommend giving it a try 🙂

    ★★★★★

    Reply
  50. Nella says

    October 12, 2021 at 8:24 pm

    I recently got a chance to try this! Love it! I can't wait to make it again! The texture was amazing, everything was delicious 😋. Highly recommend ❤️.

    ★★★★★

    Reply
  51. Mo says

    November 18, 2021 at 3:22 pm

    Delicious recipe! There were some confusing parts, like do you peel the ngaimo before grating? Where do you pat the potato starch? After watching IG, I saw it was patted onto the nori.

    We added Kelp Delight which really gave it a fishy taste. The sauce was perfect. Great savory dish. Paired it with "spinash,"

    Does anyone have any suggestions on what to do with the leftover ingredients? What am I going to do with Yuba and Ngaimo?

    ★★★★

    Reply
  52. Jenifer says

    January 10, 2022 at 10:26 pm

    Another amazing recipe! My fav food page on Instagram!

    ★★★★★

    Reply
  53. Angeline says

    February 17, 2022 at 12:48 am

    This is one of mine and my friend’s favorite dish!! Haha
    I am a vegan so i dont eat fish and my friend doesnt eat fish too, when i made this , it became our most favorite dish heheh! Thank you so much for the wonderful recipes Lisa !🥰

    ★★★★★

    Reply
  54. Angeline says

    February 17, 2022 at 1:09 am

    This is one of my favorite recipes! Both myself and my friend dont eat fish (i am vegan hehe) she just dont eat fish
    And when i tried made your recipe, my friend and myself love it so so much! Thank you so so much Lisa 🥰

    ★★★★★

    Reply
  55. Roi says

    May 06, 2022 at 12:16 pm

    I loved this one. Used too much potatoe starch though so was a bit too starchy

    ★★★★★

    Reply

Primary Sidebar

About Me

Hi! I'm Lisa. Welcome to Okonomi Kitchen! Here you'll find delicious vegan recipes that are healthy, simple & easy to make.
Read More;

Let's Connect!

  • Instagram
  • Pinterest
  • YouTube

SIGN UP TO GET NEW RECIPES DELIVERED TO YOUR INBOX!
(+ FREE Vegan Protein Smoothie Guide + 7 Delicious Recipes)

Footer

  • Privacy Policy

Footer

↑ back to top

About

  • Privacy Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact
  • Services
  • Media Kit
  • FAQ

Copyright © 2023 OKONOMI KITCHEN. Privacy Policy