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
Contains alcohol
Ultimate version
Smoked tofu crisped in cornflour, a scratch mirin-and-sake teriyaki and toasted sesame finish.
Per serving£6.30
Total cost£12.60
Time48 min
Ingredients for 2
- Tofu
- 300 g smoked organic tofu , pressed and cubed
- 3 tbsp cornflour
- 3 tbsp groundnut oil
- Teriyaki
- 4 tbsp tamari
- 3 tbsp mirin
- 2 tbsp sake
- 1 tbsp golden caster sugar
- 1 ginger thumb , grated
- Stir-fry
- 150 g tenderstem broccoli
- 100 g shiitake mushrooms , sliced
- 1 tbsp toasted sesame oil
- To serve
- 1 tbsp toasted sesame seeds , to finish
Method
- Simmer the tamari, mirin, sake, sugar and ginger in a small pan until reduced to a glossy, syrupy teriyaki, then set aside.
- Toss the pressed smoked tofu in cornflour and shallow-fry in the groundnut oil until deeply crisp on all sides.
- Stir-fry the shiitake and broccoli over very high heat with the sesame oil until charred at the edges.
- Return the tofu, pour over the reduced teriyaki and toss quickly so everything is lacquered in glaze.
- Finish with toasted sesame seeds and serve over steamed rice or fresh noodles.
Equipment
- carbon steel wok
- small saucepan
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.
