Mains
Japanese
JapaneseTeriyaki Tofu Stir-Fry
Crisp tofu in a glossy teriyaki sauce with stir-fried vegetables, shown three ways. The basic uses bottled sauce, while the ultimate presses and cornflour-crisps the tofu and builds a sauce from scratch with mirin and sake.
Vegan
Dairy-free
Nut-free
Better version
Pressed cornflour-coated tofu, fresh veg and a quick homemade teriyaki glaze.
Per serving£3.65
Total cost£7.30
Time35 min
Ingredients for 2
- Tofu
- 280 g firm tofu , pressed and cubed
- 2 tbsp cornflour
- 3 tbsp vegetable oil
- Stir-fry
- 1 red pepper , sliced
- 150 g tenderstem broccoli
- Sauce
- 4 tbsp light soy sauce
- 2 tbsp soft brown sugar
- 1 tbsp rice vinegar
- 1 garlic clove , grated
- To serve
- 200 g fresh egg-free noodles
- 2 spring onions , sliced
Method
- Toss the pressed tofu cubes in cornflour, then fry in the oil until crisp and golden, and set aside.
- Whisk together the soy, sugar, rice vinegar and garlic to make the teriyaki sauce.
- Stir-fry the pepper and broccoli in the same pan over high heat until just tender.
- Return the tofu, pour in the sauce and let it bubble into a glaze, then toss with the noodles.
- Scatter with spring onions to serve.
Equipment
- wok
- small bowl
The three ways, side by side
Budget
Plain tofu and frozen stir-fry veg tossed in bottled teriyaki sauce.
Better
Pressed cornflour-coated tofu, fresh veg and a quick homemade teriyaki glaze.
Ultimate
Smoked tofu crisped in cornflour, a scratch mirin-and-sake teriyaki and toasted sesame finish.
