Category: Main Course
Cuisine: Japanese
Yields:
2 Servings
Teriyaki Tofu
A super simple take on Teriyaki. The frozen tofu gives a fabulous firm and chewy texture. The Teriyaki sauce gives a great sweet and sour flavour boost.
Ingredients
Adjust Servings
- Teriyaki Sauce
Instructions
- Freeze the tofu overnight. Then, let it thaw at room temperature. Press it well to remove excess water and cut into three horizontal slices.
- Dredge the tofu slices in the flour.
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Fry the tofu slices in the oil, over a medium heat, until golden brown – 5 minutes per side.
- Make the teriyaki sauce by combining and mixing the ingredients.
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Lower the heat, add ⅔ of the teriyaki sauce and turn to coat. Cook until the sauce has thickened to a sticky consistency.
- Remove the tofu and set aside.
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In another pan, sauté the carrot and cabbage, stirring, in a little oil, over a medium heat, until crisp tender – about 7 minutes.
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Meanwhile, add the mushrooms to the first pan, add the remaining sauce and cook, turning, over a medium heat until tender – 5 minutes.
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Slice the tofu into 1cm slices and arrange in serving bowls over short-grained rice. Add the vegetables and mushrooms and top with the sesame seeds and spring onions.
