Daves Teriyaki Tofu Food

TERIYAKI TOFU

Steps:

• Preheat your oven to 350 °F. Cut the tofu into cubes and put it in a bowl. Add two tablespoons of corn starch.
• Make sure all cubes are covered in corn starch.
• Line a baking sheet with parchment paper and place the tofu cubes on top.
• Bake for 25 minutes, tossing halfway.
• Cut the broccoli into florets and cook or steam it. I like mine still a bit crunchy and not too soft.
• Make the sauce: Place all of the ingredients into a sauce pan and cook for 3-4 minutes on medium heat until the sauce becomes thick and sticky.
• Add the baked tofu cubes and stir well. Serve over brown rice and add the broccoli as a side. Sprinkle with sesame seeds and freshly chopped green onion. Enjoy!

MARINATED TERIYAKI TOFU

Steps:

• Drain tofu and remove from package.
• Cut tofu into 3/4 inch slices and lay out flat between paper towels.
• Put a weighted cooking sheet on top and press tofu for 30 minutes. This will remove the water from the tofu and allow it to soak up the marinade.
• While tofu is draining, mix together Tamari, rice vinegar, sesame oil, honey, and ground ginger.
• Marinade drained tofu in the mixture for at least one hour, preferably overnight.
• Spray pan with cooking spray.
• Put slices of marinated tofu onto pan, wait for first side to brown (about five minutes) and then cook on other side until browned.
• Enjoy!

CHARRED SPRING ONIONS & TERIYAKI TOFU

Steps:

• Cook the rice according to pack instructions. Pour the soy sauce, mirin, ginger and honey into a small saucepan and add 50ml water. Bring to a simmer and cook for around 5 mins or until slightly thickened. Remove from the heat and set aside until needed.
• If your tofu doesn't feel very firm, you'll need to press it. To do this, wrap the block of tofu in a few layers of kitchen paper, then weigh it down with a heavy pan or tray for 10-15 mins - the longer you press it, the firmer it will be. Cut the tofu into thick slices.
• Heat a griddle pan over high heat and lightly brush the tofu and spring onions with the oil. Griddle the tofu and spring onion until deep char lines appear on both sides (around 4 mins each side) - you may have to do this in batches depending on the size of your griddle pan.
• Divide the cooked rice between two plates, top with the tofu and spring onion, then drizzle with the teriyaki sauce. Garnish with the sesame seeds and sliced red chilli, if using.

DAVE'S TERIYAKI TOFU

Steps:

• Place a nonstick wok or skillet over high heat until it is hot enough for a spritz of water to sizzle on it.
• With an oven mitt, briefly remove the pan from the heat to lightly mist with olive oil spray; heat for 3 seconds.
• Add the tofu, green onions, garlic, ginger, olive oil, and sesame oil; cook, stirring frequently, for about 12 minutes, or until the tofu is browned on all sides.
• Stir in the teriyaki sauce and season with red-pepper; cook for 30 to 60 seconds, or until the sauce thickens slightly.
• Serve immediately.

VEGAN BBQ TERIYAKI TOFU

Steps:

• Mix the soy sauce, soft brown sugar, ginger and mirin with 1 tsp sesame oil and brush it all over the slices of tofu. Put them in a large, shallow dish and pour over any leftover marinade. Chill for at least 1 hr.
• Heat the barbecue until the coals are glowing white, or heat a griddle pan. Mix the remaining sesame oil with the rapeseed oil and brush the courgette slices and broccoli. Barbecue (or griddle) them over the coals for 7-10 mins or until they are tender and then set aside and keep warm.
• Barbecue the tofu slices on both sides over the coals for 5 mins (or use the griddle) until they turn brown and go crisp at the edges. Serve the tofu on a bed of the veg with the remaining marinade and scatter over the sesame seeds.