Teriyaki Tofu with Jasmine Rice and Asian Salad

Teriyaki Tofu with Jasmine Rice and Asian Salad

Ready in 35 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, May 29, 2016.
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Pan-fried teriyaki tofu, mmm!

Ingredients

JASMINE RICE

  • 1 cup jasmine rice
  • 1 1/2 cups water

TERIYAKI SAUCE

  • 3 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1/2 cup water
  • 1 tablespoon sesame oil
  • 2 1/2 teaspoons rice wine vinegar
  • 1 teaspoon finely grated ginger
  • 1 tablespoon cornflour mixed with 1 tablespoon water
  • 1 tablespoon sesame seeds

ASIAN SALAD

  • 1 tablespoon sesame seeds
  • 1 baby bok choy
  • 1/2 telegraph cucumber
  • 2 radishes
  • 100 g mung bean sprouts
  • 2 tablespoons finely chopped coriander leaves and stalks

TOFU

  • 300 g firm tofu
  • 1/4 cup cornflour seasoned with 1/2 teaspoon salt

ASIAN DRESSING

  • 1 teaspoon soy sauce
  • 1-2 tablespoons lemon juice
  • 1 teaspoon sesame oil

TO SERVE

  • 1 tablespoon finely chopped coriander leaves and stalks

Steps

  1. Combine rice, water and a pinch of salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid, reduce to lowest heat and cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  2. In a pot, combine soy sauce, sugar, water, sesame oil, vinegar and ginger and bring to the boil. Add cornflour/water mixture to pot and simmer on low-medium for 3–5 minutes, until sauce thickens slightly. Stir in first measure of sesame seeds.
  3. Heat a dry fry-pan on medium heat. Toast second measure of sesame seeds for 1–2 minutes until golden, remove from pan and set aside to cool. Wipe pan out with a paper towel.
  4. Pat tofu dry and dice 2cm. Place seasoned cornflour in a medium bowl, add tofu and toss to coat well. Heat a drizzle of oil in pan used to toast sesame seeds, on medium heat. Fry tofu for 1–2 minutes on each of all 6 sides, or until golden and slightly crispy.
  5. Whisk all Asian dressing ingredients in a medium bowl. Trim end off bok choy and slice 1cm; cut cucumber in half lengthways, remove seeds with a spoon, then slice 1cm; slice radishes thinly. Add all to bowl with dressing, mung bean sprouts, coriander and sesame seeds. Toss to combine.
  6. Spoon ¾ cup cooked rice into bowls. Place tofu on top and drizzle with teriyaki sauce. Serve Asian salad on the side and garnish with coriander

Nutritional Information

Energy 2094 kj
500 kcal
Protein 18.4g
Carbohydrate 67.1g
Fat 17.5g