Teriyaki Tofu. A Firm Tofu Recipe That's Simple, Good, And Satisfying..
This is one of my favourite firm tofu recipes. Cooking the tofu in the bubbling marinade for 15 minutes or so really intensifies its flavour.
Ingredients:
500g/1lb 1oz of firm tofu, cut into 4 rectangular pieces
4 fresh or dried shiitake mushrooms
200g/7oz egg noodles
125ml/half a cup/4 fl oz of soy sauce
125ml/half a cup/4 fl oz of mirin (Japanese sweet rice wine)
125ml/half a cup/4 fl oz of sake
1 tablespoon sugar
2 tablespoon sunflower oil
2 cloves garlic, finely sliced
200g/7oz broccoli florets or young purple sprouting broccoli, chopped
1 leek, finely sliced
200g/7oz pak choi, chopped
1 fennel bulb, trimmed and finely sliced
2 teaspoons of cornflour mixed with 4 tablespoons of cold water
To serve:
2 spring onions, finely sliced diagonally
1 tablespoon of toasted sesame seeds
Method:
1. To make the marinade, put the soy sauce, mirin, sake and sugar in a large frying pan and heat, stirring until the sugar has dissolved. Add the tofu and mushrooms. Simmer gently for about 15 minutes, turning the tofu over halfway through cooking.
2. Add the garlic, broccoli and leek and stir fry for two minutes. Now add the pak choi or spinach and the fennel. Stir fry for another two minutes.
3. Push the vegetables to the back of the wok, add the cornflour mixture to the bubbling juices and stir until thickened. You may need to add 3-4 tablespoons of water if the mixture gets too thick. Mix the vegetables into the sauce. Cook the noodles according to the packet instructions, then drain.
4. To serve, put a nest of noodles on each plate and pile on the tofu and vegetables. Sprinkle with spring onions and toasted sesame seeds.
I hope you enjoyed this firm tofu recipe. For more information on tofu and some more great tofu recipes, why not take a look at my guide on how to cook tofu.
