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Ingredients
- firm tofu 400g block
- teriyaki sauce 3 tbsp
- light soft brown sugar 2 tsp
- oil for frying
- cooked brown rice 250g pouch, heated to serve
- spring onions 2, sliced to serve (including green bits)
PICKLED VEG
- carrots 2, shredded
- mooli 10cm piece, shredded
- red pepper ½, finely shredded
- rice vinegar 1 tbsp
- sesame oil 1 tsp
Method
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Step 1
Put the tofu between 2 sheets of kitchen paper. Put on a chopping board, lay another chopping board on top and leave for 20 minutes, this will press the tofu and get rid of excess liquid.
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Step 2
Meanwhile, put the veg in a bowl, add the rice vinegar, sesame oil and a good pinch of salt. Toss together and leave for 20 minutes. Mix the teriyaki and brown sugar.
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Step 3
Cut the pressed tofu into chunks and coat in the teriyaki. Heat 1 tbsp oil in a nonstick frying pan and add the tofu and the marinade. Stir and fry until the tofu is sticky and glazed.
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Step 4
Give the veg one more mix, then spoon onto plates with the rice and top with the tofu.Add a sprinkle of spring onions to finish.
Nutritional Information
- Kcals 538
- Fat 21.5g
- Saturates 2.6g
- Carbs 57.4g
- Fibre 7g
- Protein 25.3g
- Salt 2.8g