Glazed tofu with pickled veg

Glazed tofu with pickled veg

  • serves 2
  • Easy

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



  • 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)


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


  • 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.

Nutritional Information

  • Kcals 538
  • Fat 21.5g
  • Saturates 2.6g
  • Carbs 57.4g
  • Fibre 7g
  • Protein 25.3g
  • Salt 2.8g