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
