Roasted Teriyaki Tofu Steaks With Glazed Green Vegetables

"A great recipe from the BBC which makes tofu tasty and yummy"
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  • 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, if using. Simmer gently for about 15 minutes, turning the tofu over halfway through cooking.
  • Transfer the tofu steaks to a lightly oiled baking dish or roasting tin.
  • Spoon a little sauce on top and roast in a preheated oven at 220C/425F/Gas 7 for 10 minutes. Keep them warm.
  • Using a slotted spoon, remove the mushrooms from the remaining sauce, squeeze dry and slice finely. Reserve the sauce.
  • To make the glazed vegetables, heat a wok until hot, then add the oil. Add the garlic, broccoli, leek and sliced mushrooms and stir fry for two minutes.
  • Add the pak choi and the fennel. Stir fry for two minutes.
  • Add the reserved sauce and 2½fl oz water, stir, cover and cook for two minutes.
  • Push the vegetables to the back of the wok, add the cornflour mixture to the bubbling juices and stir until thickened.
  • Mix the vegetables into the sauce.
  • Cook the noodles according to the packet instructions, then drain.
  • To serve, put a nest of noodles on warmed plates and pile on the vegetables.
  • Turn the tofu steaks over and put shiny side up on top of the vegetables.
  • Sprinkle with spring onions and toasted sesame seeds and serve.

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  1. Tastes great! Very typical teriyaki recipe like we use here in the resturaunt. HOWEVER PEOPLE SHOULD NOTE THAT THE SAKE AND MIRIN WILL FLAMBE IF YOU AREN`T CAREFUL! WHATCH TOSE EYEBROWS PEOPLE!!


Under construction... How I rate... 5 stars - perfect, will make again without any changes. 4 stars - Liked it, will make again again but with changes. 3 stars - had to make major changes but got it to work. 2 stars - had to make major changes and it didn't work. 1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...
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