Vegan Teriyaki Chicken from Mushrooms

This Vegan Teriyaki Chicken features king oyster mushroom cutlets wrapped in tofu skin and simmered with a sweet and savory teriyaki sauce.

Vegan Teriyaki Chicken

One of my fascinations in the kitchen is experimenting with different meat substitutes using plant-based ingredients. I really love king oyster mushroom, because of the meaty, juicy and chewy texture that resembles meat. This recipe is inspired by Woon Heng's Vegan Roast Chicken, I love her creative take on tofu skin wraps around mushrooms.

This recipe attempts to create a realistic texture of chicken using meaty oyster mushrooms and crispy tofu skin. I have made some adjustments to the recipe and created a sweet & savory Teriyaki glaze. Serve this with some warm rice and blanched bok choy. The texture of the dish is crispy on the outside, meaty and juicy on the inside, and the flavors would burst in your mouth.

Ingredients of this recipe

To make this vegan chicken, the two ingredients that you need are:

• 4 king oyster mushrooms
• 1 large sheet of yuba (tofu skin)

To add seasonings to the vegan 'chicken', I use a mix of ingredients to add flavors (salt, pepper, and soy sauce). After frying the vegan 'chicken' until crispy, I simmered it with a simple homemade teriyaki sauce using soy sauce, mirin, and sugar. You can adjust the seasonings to your liking and add any other homemade or storebought sauces you have!

How to make this Vegan Teriyaki Chicken

Step 1: Make the Mushroom Cutlet

First, cut the heads off the mushrooms.

Then, boil the mushroom in boiling water for 10 minutes, in this stage it should turn a slightly darker color.

Make a spiral cut around the mushrooms to create thin cutlets. Mix the marinade ingredients in a bowl and brush over the mushrooms. Add a thin layer of corn starch. This will help the mushroom and tofu skin layers stick better together.

Step 2: Wrap the Mushroom Cutlets in Yuba (Tofu Skin)

If using dry tofu skin, rehydrate the tofu skin by putting hot water on top for a few minutes until softened. If using fresh or frozen, this is not needed. Defrost according to package instructions.

Wrap the tofu skin around the mushroom cutlets, then fold them into a square or rectangular shape.

Step 3: Cook the Vegan Chicken with Teriyaki Glaze

Fry the vegan chicken in oil until golden brown on both sides.

Brush the Teriyaki glaze on top of each vegan chicken cutlet, flipping occasionally. Simmer until most of the sauce is evaporated.

The vegan chicken should come out with a crispy exterior, juicy and chewy on the inside. Serve with rice and a side of vegetables.

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📖 Recipe

If you enjoyed this recipe, also check out other meat substitute recipes:

• Vegan Pork Belly
• Vegan Vietnamese Braised Pork Belly – Thịt Kho tàu chay

Check out some other Japanese-inspired vegan recipes:

• Vegan Tantanmen (Sesame Ramen with Tofu)
• Vegan Spam Musubi
• Kabocha Korokke (Japanese Pumpkin Croquette)
• Vegan Okonomiyaki – Japanese Cabbage Pancakes
• Eggplant Katsu Curry
• Vegan Red Lentil ‘Salmon’ Rice Bowl