Home‎ > ‎Main meals‎ > ‎

Teriyaki tofu (v)

A full flavoured tofu-based meal, rounded out with vegetables and rice.
Serves 4.

Allow at least 4 hours to marinate the tofu.

Author: Adapted from the teriyaki tofu triangles on Epicurious.

Original post (with pictures) here.

For the teriyaki marinade -

Note - I recommend doubling the quantities below to give extra sauce for the final dish
2 tbsp soy sauce
1 tbsp rice malt syrup
1 tbsp rice vinegar (or mirin)
3/4 tsp grated fresh ginger
1 tsp sesame oil

For the overall meal -
350g firm tofu, pressed and cut into small squares (as pictured)
1 brown onion, sliced
1 red pepper, sliced
1 large carrot, sliced
Rice, to serve

1. Combine the marinade ingredients in a shallow dish and whisk to combine. Add the tofu pieces and allow to marinate for at least 4 hours, but preferably over the day (I set mine up in the morning and made this in the evening).
2. When the tofu has marinated, heat a non-stick pan over medium-high heat and add the tofu pieces. Cook for several minutes on each side, until browned and starting to look crispy. Transfer to a plate; the pieces will continue to crisp up on cooking.
3. Cook rice according to packet instructions.
4. Pour any remaining marinade into the non-stick pan and add the onion, pepper and carrot. Note: If you have made a double batch of teriyaki sauce, reserve some to add in at the end so the sauce doesn't evaporate.
5. When the rice is nearly ready and the vegetables are cooked, add the tofu back to your non-stick pan along with any extra teriyaki sauce. Warm through and serve.