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Not *quite* the same as hibachi out, but still satisfying. And the sauce is kind of addicting – I’ve had it twice in as many days and plan to slather a Beyond Burger with it next burger night 🙂

gluten-free, vegetarian, vegan

Hibachi Bowls

Sauce:

Heaping Tablespoon tahini

2 Tbsp. spicy mustard

2 cloves garlic, grated

4 Tbsp. coconut aminos

1 inch ginger, grated

2 – 3 Tbsp. water

Sesame Tofu:

1 block extra firm tofu

1-2 Tbsp. sesame seeds

2 Tbsp. sesame oil

1 Tbsp. coconut aminos

1 Tbsp. corn starch

Sesame Ginger Snow Peas:

2 cloves garlic, grated

1 inch ginger, grated

1 Tbsp. sesame oil

1 package snow peas

1 Tbsp. coconut aminos

Black pepper

To Serve:

Rice

Pickled ginger, chopped

Sesame seeds

Scallions, chopped

Preheat your oven to 375F/220C. Cut the tofu into 1/2 inch thick slices, cover with a paper towel and press to get the water out. Cut the slices into cubes and toss with the rest of the tofu ingredients.

Spread out in a single layer on a prepared baking sheet.

Bake 25 minutes or until crispy and browned.

While the tofu is working, stir-fry the snow peas until browned in spots.

Whisk the sauce ingredients together, adding more water if you want the mixture more runny.

Serve with the rice, chopped ginger, sesame seeds and scallions.

Serves 4