Olive Magazine
Glazed tofu with pickled veg

Glazed tofu with pickled veg

Published: February 1, 2016 at 9:02 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

This recipe for glazed tofu with pickled veg is easy to make, vegetarian and ready in under an hour - perfect for a midweek meal

  • Vegetarian
Nutrition:
NutrientUnit
kcal538
fat21.5g
saturates2.6g
carbs57.4g
fibre7g
protein25.3g
salt2.8g
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Ingredients

  • 400g block firm tofu
  • 3 tbsp teriyaki sauce
  • 2 tsp light soft brown sugar
  • for frying oil
  • 250g pouch cooked brown rice, heated to serve
  • 2 spring onions, sliced to serve (including green bits)

PICKLED VEG

  • 2 carrots, shredded
  • 10cm piece mooli, shredded
  • ½ red pepper, finely shredded
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil

Method

  • 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.

  • 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.

  • 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.

  • 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.

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