TERIYAKI TOFU
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Teriyaki sauce is so easy to make yourself and only requires a few ingredients. This teriyaki tofu with stir fried greens is a delicious meatless meal.

Teriyaki tofu with brown rice and stir fried greens.

This teriyaki sauce in this recipe is a little more authentic than the version used in my teriyaki chicken recipe. If you don’t like tofu, feel free to use chicken instead.

 

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Teriyaki tofu with brown rice and stir fried greens.

TERIYAKI TOFU

Keyword: MAIN MEALS, VEGETARIAN
Difficulty: Easy
Ready In: 40 minutes
Serves: 4

Teriyaki sauce is so easy to make yourself and only requires a few ingredients. This teriyaki tofu with stir fried greens is a delicious meatless meal.

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Ingredients

TOFU

  • 600 g firm tofu (1lb 5oz)
  • 1 1/2 Tbsp soy sauce
  • 1 Tbsp peanut oil
  • 1 Tbsp cornflour
  • 1/4 tsp black pepper

TERIYAKI SAUCE

  • 1/4 cup water (60ml)
  • 3 Tbsp cooking sake
  • 3 Tbsp mirin
  • 3 Tbsp soy sauce
  • 1 1/2 Tbsp brown sugar

TO SERVE

  • 1 head broccoli
  • 1 bunch spring onions
  • 2 cloves garlic
  • 1 Tbsp sesame seeds
  • 1/2 Tbsp peanut oil
  • 1 cup frozen, shelled edamame beans (155g)
  • 2 x 250 g microwave pouches brown rice (2 x 8.8oz)

Instructions

  1. COOK TOFU

    Preheat oven to 190ºC (375ºF) fan bake. Line a large oven tray with baking paper. Drain tofu. Place on top of a layer of paper towels and place more towels on top. Press down gently to remove excess water. Cut into 1cm (0.4in) cubes.

  2. Place tofu cubes in a resealable bag or container. Add soy sauce and oil and shake gently to coat. Add cornflour and pepper and shake again. Place tofu in a single layer on the prepared tray and bake for 25 minutes, until golden and crisp on the outside.

  3. MAKE TERIYAKI SAUCE

    Meanwhile, place water, sake, mirin, soy sauce and sugar in a small non-stick saucepan. Simmer on medium-low for 15 minutes, until sauce has reduced by one third. Reduce heat to very low to keep warm.

  4. COOK GREENS

    Cut broccoli into florets. Trim ends off spring onions (leave as much of the white on as you can) and cut each spring onion into about 4 pieces. Crush garlic.

  5. Heat a large wok or frying pan on medium-high. Add sesame seeds and cook for a couple of minutes, until toasted. Remove from pan into a small bowl. Increase heat to high and add peanut oil. Add broccoli and edamame and stir fry for a couple of minutes. Add spring onions and garlic and stir fry for a further 2 minutes, until greens are lightly charred.

  6. ASSEMBLE AND SERVE

    Microwave rice according to instructions on packet. Add tofu to teriyaki sauce and toss to combine. Divide rice between warmed serving bowls. Top with teriyaki tofu and greens. Sprinkle with sesame seeds.

Recipe Notes

WINE MATCH: A Sauvignon Blanc.
GLUTEN-FREE OPTION: Use gluten-free soy sauce and cornflour. Make sure cooking sake and mirin are gluten-free.
INGREDIENT SWAPS / NOTES: If you don’t like tofu, you could use boneless, skinless chicken thighs instead. Follow the same cooking method. You can use dry sherry or Chinese cooking wine instead of sake.
STORING AND REHEATING: For an easy lunch, store individual portions in airtight containers in the fridge. Reheat in the microwave. Otherwise, if you know you will have leftovers, don’t coat all of the tofu in teriyaki sauce. Store the tofu, greens and rice together. Stir fry in a wok until warmed, then stir through teriyaki sauce and sprinkle with sesame seeds.

 

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