Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Glazed tofu with pickled veg
- Preparation and cooking time
- Total time
- Easy
- Serves 2
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.
