Homemade Hibachi Dinner with Famous Benihana Ginger Sauce

IMG_2064.JPGThis all started because of Pinterest. Blame it on Pinterest. I was scrolling along, doing my thing when I saw a recipe for clear Japanese onion soup. Which INSTANTLY made me think of Benihana’s from there I thought about the meal. The soup with the bits of fried onion, the salad with the ginger dressing, the onion volcano, those perfectly cooked veggies, before I was vegan the shrimp, the chicken, the ginger dipping sauce. Is your mouth salivating yet? So then I thought to myself I want that ginger dipping sauce. The dark brown one that I would always need a refill of and covered my rice in.

I went on a quest to find out how to make this sauce. Low and behold Benihana’s put up a recipe on their website. From there I wondered how they made Hibachi chicken and if I could make it with tofu. And now here I am, ready to share how to make Hibachi dinner at home.


I didn’t realize how easy this stuff was going to be make. It really doesn’t require many ingredients and definitely healthier than when you go to the restaurant. Oh yeah also wayyyyyyy cheaper. Yes you are paying for the experience of someone cooking your food in front of you but just google Benihana videos and I am sure some stuff will pop up.

Veggies and Tofu:
1/2 block extra firm tofu
1 1/2 zucchini
1 white onion
2 tsp vegetable oil
2 tsp vegan butter
2 tsp soy sauce
2 squeezes of lemon
Sesame seeds

Ginger Sauce:
1 tbsp of fresh ginger, chopped
1/2 white onion, chopped
1/4 cup soy sauce
1 tbsp lemon juice
1 tsp coconut sugar

Begin by cutting your zucchini into quarters and the onions in bite size chunks. Then press your tofu and cut it into chunks. In two separate pans add 1 tsp of vegetable oil each. You can do this all in one pan if you want but I found it better to do them separate as to not overcrowd the pans. Then add your zucchini and onions into one pan and the tofu into another. Flip the tofu and cook on each side until it is golden brown and cook the vegetables until the onions are clear and zucchini have shrunk. Then add 1 tsp vegan butter, 1 tsp of soy sauce and 1 squeeze of lemon to each pan. Top with sesame seeds.

For the ginger sauce add all ingredients into a food processor or blender. Pulse until it is thick and chunky. You do not want it to be a smooth sauce but just have a bit of texture to it. Give it a taste and see if you need to add any soy sauce. IF YOU ARE NOT A FAN OF A LOT OF GINGER add less ginger in start with 1-2 tsp and then add more in.

Serve up with white rice and enjoy!
This will serve 1-2 people. Depending on how big you like your portions and how hungry you are.

Save this recipe to Pinterest!
hibachi tofu.png


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