Description
A quick and delicious vegan twist on a classic teriyaki fried rice, made effortlessly in the Instant Pot.
Ingredients
Scale
- 1/4 cup soy sauce (or tamari for gluten-free)
- 3 tbsp maple syrup
- 1.5–2 tbsp brown sugar (adjust to taste)
- 2 tsp minced fresh ginger
- 2 tsp minced fresh garlic
- 1 tbsp rice wine vinegar
- 1 tsp molasses
- 2 tsp cornstarch
- 2 tsp sesame seeds
- 2 tbsp water
- 1.5 cups white rice (soaked for 15 minutes)
- 2 cups mixed veggies (zucchini, bell peppers, carrots, peas)
- 7 oz extra-firm tofu (pressed and cubed)
- 1/4 tsp salt
- 1/4 tsp crushed red pepper flakes (optional)
- Chopped green onion for garnish
Instructions
- Prepare the sauce by mixing soy sauce, maple syrup, brown sugar, ginger, garlic, rice wine vinegar, molasses, and water in a bowl. Reserve half of the sauce in another bowl. Add sesame seeds to one half and cornstarch to the other.
- Sauté the tofu in the Instant Pot until golden brown, about 3-5 minutes.
- Drain the soaked rice, add it to the pot with mixed veggies, salt, and the reserved teriyaki sauce with sesame seeds. Stir and add water.
- Close the lid and pressure cook on high for 5 minutes. Natural release for 8 minutes, then quick release.
- Thicken the remaining sauce with cornstarch in the microwave or on a skillet.
- Fluff the rice, drizzle with the thickened sauce, garnish with green onion and sesame seeds, and serve.
Notes
Ensure tofu is well-pressed and rice is soaked for even cooking. Customize with your favorite veggies!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 10g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 0mg
Keywords: vegan, instant pot, teriyaki, fried rice, Asian cuisine, quick meal
