Vegetarian Sukiyaki Recipe

Name: Vegetarian Sukiyaki
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil or 2 tablespoons vegetable oil; 1 lb firm tofu, cut into 1/3 inch slices; 4 cups whole white button mushrooms; 1/2 butternut squash or 1/2 other winter squash, peeled and cut into 1/3 inch slices; 2 zucchini, cut into thick slices; 1 cup soy sauce; 1/2 cup honey; 1/4 cup mirin or 1/4 cup dry sherry; 1/2 - 1 cup water; 6 6 cups kale or 6 cups collard greens; 4 bunches scallions, cut into 3 inch lengths (green and white parts); 4 cups mung bean sprouts; 1 teaspoon grated fresh gingerroot

Servings: persons

2 tablespoons canola oil or 2 tablespoons vegetable oil
1 lb firm tofu, cut into 1/3 inch slices
4 cups whole white button mushrooms
1/2 butternut squash or 1/2 other winter squash, peeled and cut into 1/3 inch slices
2 zucchini, cut into thick slices
1 cup soy sauce
1/2 cup honey
1/4 cup mirin or 1/4 cup dry sherry
1/2 - 1 cup water
6 6 cups kale or 6 cups collard greens
4 bunches scallions, cut into 3 inch lengths (green and white parts)
4 cups mung bean sprouts
1 teaspoon grated fresh gingerroot

1
Heat the oil in a large skillet or wok over medium high heat and cook the tofu slices on both sides, stirring, until well browned, about 15 to 20 minutes.
2
Slide the tofu to one side of the pan and add the mushrooms, cooking until browned.
3
Push the mushrooms to the side; add the squash and zucchini.
4
Combine the soy sauce with honey, mirin or sherry, and 1/2 cup water; pour over the vegetables, and bring to a boil.
5
Lower the heat and simmer until the squash is tender, about 5 minutes.
6
In separate piles, add as many of the greens, scallions and bean sprouts as will fit.
7
Cook until tender, about 5 minutes more.
8
Stir in the ginger and cook another minute, adding more water (up to the remaining 1/2 cup) as necessary.
9
To serve: let each diner use chopsticks to remove the tofu and vegetables from the skillet.
10
Add more vegetables as the skillet empties.

415

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons canola oil or 2 tablespoons vegetable oil, 1 lb firm tofu, cut into 1/3 inch slices, 4 cups whole white button mushrooms, 1/2 butternut squash or 1/2 other winter squash, peeled and cut into 1/3 inch slices, and more.

Yes, Vegetarian Sukiyaki falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetarian Sukiyaki

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions