Glazed tofu with pickled veg

Name: Glazed tofu with pickled veg
Total time: 40 min
Yield: serves 2
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); carrots 2, shredded; mooli 10cm piece, shredded; red pepper ½, finely shredded; rice vinegar 1 tbsp; sesame oil 1 tsp

40 minutes
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

February 1, 2016 at 9:02 am

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

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.