Roasted Teriyaki Tofu Steaks With Glazed Green Vegetables Food

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!

ROASTED TERIYAKI TOFU STEAKS WITH GLAZED GREEN VEGETABLES

Steps:

• 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.

TERIYAKI FINGER STEAKS

Steps:

• In a large resealable plastic bag, combine the first eight ingredients.
• Trim fat from steak and slice across the grain into 1/2-in. strips.
• Add the beef to bag; seal bag and turn to coat.
• Refrigerate for 2-3 hours.
• Drain and discard marinade.
• Loosely thread meat strips onto six metal or soaked wooden skewers. Grill, uncovered, over medium-hot heat for 7-10 minutes or until meat reaches desired doneness, turning often.

TOFU STEAK

Steps:

• Drain the tofu and wrap in kitchen paper. Place in a sieve with a weighted plate on top to remove as much liquid as possible, leave for 30 minutes.
• Slice into 4 and season with salt, pepper and minced garlic. dust with the flour.
• Heat the oil in a pan to a high temperature Add the tofu and turn when crispy.
• Serve.

TASTY TOFU STEAKS

Steps:

• Cut tofu lengthwise into 4 slices, then drain.
• Dissolve Marmite in boiling water.
• Add tomato sauce, soy, vinegar and spices. Stir to blend.
• Marinate overnight, for best result. (or at least 2 hours).
• - Bake, grill or fry.

MARINATED TOFU STEAKS

Steps:

• Slice the tofu block into steak-sized rectangles.
• Arrange tofu slices in a shallow dish so they overlap as little as possible.
• Combine other ingredients in a bowl and mix well.
• Pour over tofu steaks. If there isn't enough liquid to cover the steaks, add some more water and swish it around a bit until well combined.
• Cover and refrigerate overnight (or as long as you've got).
• Cook marinated tofu steaks on grill or in non-stick skillet.
• Give it a few minutes on each side, or until lightly browned.

JAPANESE TERIYAKI TOFU

Steps:

• Saute the garlic, onion,ginger,carrot& daikon in the olive oil about 5 minutes.
• Add peppers& tofu saute 3 minutes.
• Add Teriyaki sauce, snow peas, bean sprouts& cilantro.
• Stir, cover,& simmer for 1 minute.
• Serve with rice or noodles.