Teriyaki Tofu


I blog less and less over winter because it's so dark and neither of my cameras can cope with anything other than a lovely sunny day, so I cook, take a photo, look at it, look at it some more and then decide it doesn't look right/could be better/there is nothing photoshop can do and give up (usually it does still end up on my Instagram though). But this was too good to leave off, I can even live with the fact that the photo doesn't 100% make my eyes happy to post it up. I can't even remember why I decided to make this, but I'm pretty sure it had something to do with pinterest and trying to fill in the gaps between pasta and sausage and mash in our weekly food plans. This is surprisingly easy to make and packed with crunchy vegetable, soy saucy, tofuy goodness. 

Teriyaki Sauce

100ml soy sauce
50 ml rice wine
2 tbsp dark brown sugar
2 garlic cloves, minced
1 thumb of ginger, peeled and grated

Green Veg

2 small Pak Choi, chopped
2 handfuls of purple sprouting broccoli
1 garlic clove sliced
A little bit of freshly grated ginger
1 tbsp soy sauce
1 tbsp corn flour

Everything else

150g basmati rice
A little vegetable oil
300g tofu, drained and pressed
2 grated carrots
Sesame seeds

1. Mix all of the ingredients for the teriyaki sauce together in a large bowl, then pop the tofu in to marinate for 20 minutes.
2. About 10 minutes in to the marinating time, wash your rice and cover with 175ml water then bring to the boil for 10 minutes, then turn the head off and leave to steam with the lid on while you cook the tofu.
3. Once the tofu has marinated, remove it from the sauce and pop to one side, then put the sauce in to a small sauce pan add the corn flour and whisk in, then cook on a medium heat until the sauce is nice and thick.
4. While the sauce is thickening heat the oil in a large frying pan and put the whole block of tofu in, frying on each side until starting to crisp up.
5. Add the pak choi, broccoli, ginger, garlic and soy sauce to the pan and stir fry for around 5 minutes.
6. Remove the tofu block from pan and cut in to thick chunks, then put the rice in a bowl, top with the green veg, tofu and grated carrot.
7. Cover the whole lot in the teriyaki sauce, sprinkle with sesame seeds and enjoy.

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