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Teriyaki tofu steaks with cauliflower rice

One of my favourite meals for 2012!
Teriyaki sauce adapted from the teriyaki tofu in Peas and Thank You (the book)
Serves 3

Original post (with pictures) here

500g (1 1/2 blocks) firm tofu
1/3 cup soy sauce (I might use a little less next time)
1/3 cup water
2 tbsp mirin (or rice vinegar)
1 tbsp finely chopped fresh ginger
3 1/2 tbsp brown sugar
1 tbsp cornstarch
1/2 cauliflower, roughly chopped into florets and tough stems removed
1 medium carrot, thinly sliced
1 medium capsicum, thinly sliced


1. Slice your tofu into six thick 'steaks'. If you're using regular sized tofu blocks, one block gives four steaks.
2. Press the tofu steaks using a tofu press (if you have one) or for at least 15 minutes between tea towels and chopping boards, under a pile of books (if you're like me).
3. While the tofu is pressing, combine all of the teriyaki sauce ingredients in a bowl or jar and whisk to combine. The mixture will thicken on heating.
4. Place your tofu steaks in a shallow baking dish and cover with half of the teriyaki sauce mixture. Allow to marinate for at least 30 minutes. Set the remaining sauce aside.
5. To make the cauliflower rice, process the cauliflower in a food processor until crumbly and rice-like in appearance. (If you don't have a food processor, you could try mashing it but I haven't tried that. You could also use regular rice.)
6. When the tofu has marinated, heat a non-stick pan over medium-high heat. Cook the tofu steaks for ~12 minutes, turning every few minutes, until crispy. Remove the tofu from the pan and allow to stand while you cook the vegetables.
7. Add the carrot and capsicum to the non-stick pan, along with a few tablespoons of the remaining teriyaki sauce. Stir fry for ~5 minutes. Then reduce the heat to low-medium and add the cauliflower rice and the remaining teriyaki sauce. Stir regularly for a further 2-4 minutes.
8. Return the tofu steaks to the pan to heat through, and then serve.