Vegan Sukiyaki

Ingredients:
  • 1 15 oz. can sukiyaki no tomo (drained, 8.8 oz)
  • 1 10.6 oz. package Mori-Nu Lite tofu (or any low fat tofu)
  • 1 cup green onions, cut into 2" - 5 cm) lengths
  • 1 cup celery, cut diagonally into 3/4" - 2 cm) pieces
  • 1 cup chinese cabbage, bok choy, or green cabbage
  • 1/4 cup salt-reduced shoyu / soy sauce / tamari
  • 2 Tbsp mirin or sake
  • 1/2 cup sugar (if using mirin, reduce to 1/3 cup)
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Preparation:

In a large non-stick pan, sauté green onions and celery in soy sauce and mirin. Add cabbage and when getting limp, add all other ingredients.

Cook about 3 minutes. Don't overcook! Serve with brown rice.

Any green vegetables can be added to this dish. For best results, nuke or steam them about 90% done before adding, then gently stir them into the sukiyaki for the last 3 minutes.

Notes:

I love sukiyaki, the Japanese dinner of vegetables, noodles and thinly sliced b**f. I knew there had to be an acceptable VLF/Vegan modification, and I've been experimenting with different combinations. This recipe is the result.

I've used a 15 oz. can of Sukiyaki no Tomo (the bamboo shoots, mung bean thread and mushrooms that traditionally are in sukiyaki), but the individual items could easily be used to prepare the dish.

I paid 99 cents for the can of Tomo, so the Cost savings of using separate ingredients would be slight.

Servings: 2
Source: Dr. Neal Pinckney
Submitted by: Recipe Group Member
Date: Jul 09, 1994






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