Teriyaki Tofu

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.
Servings: 2 yield(s)
Ingredients
  • 225 g firm Tofu
  • 2 tbsp Besan (chickpea) Flour
  • 2 tbsp low-flavour Oil
  • 1 medium Carrot - julienned (a mandolin is great for this)
  • 150 g Cabbage - shreaded
  • 250 g mixed Japanese Mushrooms (shiitake, enoki, shimeji)
  • 2 tbsp Sesame seeds - toasted/dry-fried
  • 2 Spring Onions - sliced
    • Teriyaki Sauce
  • 0.25 cup Sake
  • 0.25 cup Mirin
  • 0.25 cup Soy Sauce (OR Tamari)
  • 1.5 tbsp soft Brown Sugar
Instructions
  1. Freeze the tofu overnight. Then, let it thaw at room temperature. Press it well to remove excess water and cut into three horizontal slices.
  2. Dredge the tofu slices in the flour.
  3. Fry the tofu slices in the oil, over a medium heat, until golden brown – 5 minutes per side.
  4. Make the teriyaki sauce by combining and mixing the ingredients.
  5. Lower the heat, add ⅔ of the teriyaki sauce and turn to coat. Cook until the sauce has thickened to a sticky consistency.
  6. Remove the tofu and set aside.
  7. In another pan, sauté the carrot and cabbage, stirring, in a little oil, over a medium heat, until crisp tender – about 7 minutes.
  8. Meanwhile, add the mushrooms to the first pan, add the remaining sauce and cook, turning, over a medium heat until tender – 5 minutes.
  9. 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.