Teriyaki Tofu Wraps Food

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.

TERIYAKI TOFU WRAPS

Steps:

• Heat oil in a small skillet. Drain and press out excess liquid in Tofu.
• Fry tofu until golden brown.
• Cut yellow onion into thin slices. Saute in a large pan until traslucent and a kind of sweet aroma comes from them. You will want to cook them over low to medium heat for this effect.
• Add fried tofu to the pan with the onion. Add 3/4 bag of coleslaw mix.
• Add garlic, 5 spice, Sriracha hot sauce and Hawaiian teriyaki.
• Cook over medium-low heat just until cabbage starts to wilt.
• Add the green onion and toss into mixture. Let cook until fragrant, then immediately remove pan from heat source.
• Spoon evenly into the tortillas (6-8) and wrap them, burrito style.
• Viola! Yummy vegetarian and Vegan dinner served. Sure to be a family favorite.