Vegan Japanese Teriyaki

Ingredients

For one person
60 g Kumar’s Stir-fry Sauce Teriyaki
50 g Fried tofu, cubed
35 g Shallots, minced
35 g Bok choy, chopped
35 g Mung bean sprouts
35 g Shitake mushrooms, cut into strips
35 g Green sweet pepper, cut into strips
15 g Sunflower oil

Necessities

Method

Heat the sunflower oil in a wok.
Stir-fry the vegetables briefly, adding them from firmest to softest.
Finally, add the tofu and Kumar’s Stir-fry Sauce Teriyaki and stir well to combine.

Presentation tip
Garnish with a bit of fresh mung bean sprouts.

Traditional Chicken Teriyaki

For one person
60 g Kumar’s Stir-fry Sauce Teriyaki
125 g Chicken thigh meat, cut into strips
125 g Haricot verts, cut into 4-cm pieces
15 g Sunflower oil

Stir-fry the chicken strips in the sunflower oil until browned.
Add the haricot verts and stir-fry these until cooked but still firm.
Add the Kumar’s Stir-fry Sauce Teriyaki and stir-fry over medium heat for 1 minute more.

 

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