Teriyaki tofu rice bowls
Golden cubes of crisp tofu glazed in a quick homemade teriyaki, served over rice with edamame, cucumber, carrot and sesame.
- Prep
- 7 min
- Cook
- 12 min
- Serves
- 2
- Per serve
- 900 kcal
Ingredients
Method
Boil the kettle. Press the tofu firmly between paper towels to squeeze out as much water as you can, then cut into 2 cm cubes and toss with the cornflour and a pinch of salt. Mix the soy sauce, mirin, sugar, ginger and water in a small bowl.
Heat the oil in a large non-stick frying pan over medium-high heat. Add the tofu in a single layer and fry, turning every couple of minutes, until golden and crisp on most sides.
While the tofu fries, put the edamame in a heatproof bowl, cover with boiling water from the kettle and leave for 3 minutes, then drain. Slice the cucumber and prepare the carrot.
Heat the rice in the microwave according to the packet.
Pour the sauce over the tofu and let it bubble, tossing gently, until thick and sticky and the tofu is glazed all over.
Divide the rice between bowls and arrange the tofu, edamame, cucumber and carrot on top. Spoon over any sauce left in the pan and finish with spring onion and sesame seeds.
Tips
- Firm or extra-firm tofu holds its shape best. Silken tofu will fall apart.
- For a gluten-free version, use tamari instead of soy sauce and check that your mirin is gluten-free.
- Add some shredded red cabbage or sliced avocado if you have them.
