Hibachi Tofu and Vegetables w/ Healthy Yum Yum Sauce

Hibachi Tofu and Vegetables w/ Healthy Yum Yum Sauce

I looooooove some good Hibachi! I could eat at one of those Hibachi Steakhouses every night if they didn’t use a POUND of butter on everything they cook! No matter how good the food tastes going down, you know the end result will be feeling disgustingly full in no time! Not only do you feel like you ate a plate full of butter, but you consumed a weeks worth of sodium that leaves you thirsty for days!

I need my Hibachi fix, so I created this quick and healthy meal. You can now have your Hibachi, remaining guilt free and smell free! U always leave there smelling like you took a bath in Asian grease. Now you can actually eat and venture out after dinner, instead of coming straight home to bathe and wash your clothes!Ha I have a hibachi chicken recipe and it is the most favored recipe on my blog…so why not make it with Tofu?! I have to say, Tofu is not my favorite, but I would make this dish over and over again! Lets get cooking:

  • Gather all ingredients, a cutting board, a large knife, a medium bowl, a small plate, a wok, and a pan.
The only missing ingredient is stevia for the onions.

The only missing ingredient is Stevia for the onions.

  • Place the block of tofu on a small plate and press in order to drain as much water from the tofu as possible. I simply take my hand and push the block against the plate (as I tip the plate over the sink) and extract as much water as possible.
Be carefulenot to break the block...be gentle!

Be careful not to break the block…be gentle!

  • Cut the tofu into small square pieces. Be gentle while you are cutting and use a very sharp knife to make it easier!
They do not have to be perfect!!

They do not have to be perfect!!

  • Coat a pan with 1 tsp of wok oil and 1 tsp of spray butter. I basically use my hand and mix it together in order to coat the pan. Gently place the tofu squares in the pan and cook on medium heat. After 5 minutes, gently pour the Tofu Sauce over all of the pieces of Tofu and cook for another 5 minutes. Slowly flip each piece of Tofu and continue cooking on medium heat until the Tofu starts to brown. Continue to flip the tofu every few minutes until there is minimal liquid in the pan and you have reached your desired “brownness” of Tofu.

2

There will be plenty of sauce sitting in the bottom of the pan!

There will be plenty of sauce sitting in the bottom of the pan!

Once the Tofu begins to brown, the sauce will get kind of thick on the bottom of the pan

Once the Tofu begins to brown, the sauce will get kind of thick on the bottom of the pan

Caramelizing the Tofu  is key!

Caramelizing the Tofu is key!

  • Once you begin to cook the Tofu, cut the onion into long strips. Place into a wok with 1 tsp of wok oil. If you do not have wok oil, use any other type of oil. Saute the onions on medium to heat heat for about 5 minutes or until fully caramelized. Once the onions begin to brown, add Stevia to the onions and mix well.
You can cut another way if you would like!

You can cut another way if you would like!

Make sure they are nice and caramelized (brown).

Make sure they are nice and caramelized (brown).

  • Once the onions are fully caramelized, set aside on a plate until the other vegetables are cooked.
  • While the onions are cooking, cut the zucchini into small bite-sized strips.
You can cut another way if you prefer!

You can cut another way if you prefer!

  • Place the zucchini strips into the same wok you cooked the onions in and then add HALF of the vegetable sauce. Saute the zucchini on medium to high heat until the strips begin to brown (about 5-8 minutes). Once the zucchini is beginning to brown, add the water chestnuts and cook for another 3 minutes. Once the water chestnuts begin to brown, add the bean sprouts and remaining vegetable sauce and mix all vegetables well. Cook for another 5 minutes and then add the onions in at the end. I tend to cook my vegetables until all liquid has evaporated and the vegetables are all nicely caramelized.
Add these first...

Add these first…

Add water chestnuts next...

Add water chestnuts next…

Add bean sprouts and remaining vegetable sauce...

Add bean sprouts and remaining vegetable sauce…

Brown, brown brown!!!

Saute until BROWN!!!

 

Just dump it all in and mix well.

Just dump it all in and mix well. Chili paste is used in the yum yum, but just cayenne was used in featured image. Your choice of spice, if any!

Feel free to serve with a side of quinoa:)

Feel free to serve with a side of quinoa:)


Hibachi Tofu and Vegetables
Print Recipe
Vegetarian Hibachi that will knock your socks off!
Servings Prep Time
4 Servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 Servings 10 minutes
Cook Time
30 minutes
Hibachi Tofu and Vegetables
Print Recipe
Vegetarian Hibachi that will knock your socks off!
Servings Prep Time
4 Servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 Servings 10 minutes
Cook Time
30 minutes
Ingredients
Tofu Ingredients and Tofu Sauce
Vegetable Ingredients and Vegetable Sauce
Servings: Servings
Instructions
  1. Gather all ingredients, a cutting board, a large knife, a medium bowl, a small plate, a wok, and a pan.
  2. Place the block of tofu on a small plate and press in order to drain as much water from the tofu as possible. I simply take my hand and push the block against the plate (as I tip the plate over the sink) and extract as much water as possible.
  3. Cut the tofu into small square pieces. Be gentle while you are cutting and use a very sharp knife to make it easier!
  4. Coat a pan with 1 tsp of wok oil and 1 tsp of spray butter. I basically use my hand and mix it together in order to coat the pan. Gently place the tofu squares in the pan and cook on medium heat. After 5 minutes, gently pour the Tofu Sauce over all of the pieces of Tofu and cook for another 5 minutes. Slowly flip each piece of Tofu and continue cooking on medium heat until the Tofu starts to brown. Continue to flip the tofu every few minutes until there is minimal liquid in the pan and you have reached your desired "brownness" of Tofu.
  5. Once you begin to cook the Tofu, cut the onion into long strips. Place into a wok with 1 tsp of wok oil. If you do not have wok oil, use any other type of oil. Saute the onions on medium to heat heat for about 5 minutes or until fully caramelized. Once the onions begin to brown, add Stevia to the onions and mix well.
  6. Once the onions are fully caramelized, set aside on a plate until the other vegetables are cooked. While the onions are cooking, cut the zucchini into small bite-sized strips.
  7. Place the zucchini strips into the same wok you cooked the onions in and then add HALF of the vegetable sauce. Saute the zucchini on medium to high heat until the strips begin to brown (about 5-8 minutes). Once the zucchini is beginning to brown, add the water chestnuts and cook for another 3 minutes. Once the water chestnuts begin to brown, add the bean sprouts and remaining vegetable sauce and mix all vegetables well. Cook for another 5 minutes and then add the onions in at the end. I tend to cook my vegetables until all liquid has evaporated and the vegetables are all nicely caramelized.
  8. While the Tofu and vegetables are cooking, prepare the Yum Yum Sauce by mixing all ingredients in a bowl. Mix well and serve the Yum Yum sauce with your Tofu and Vegetables.
  9. Feel free to serve with a side of Quinoa!
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2 Comments

  1. This looks amazing! Thank you for the meat-free option!

    Reply
    • You are more than welcome Christina! I have more vegetarian meals on the horizon!

      Reply

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