Teriyaki-Glazed Tofu with Sesame Rice and Miso Crumble

Teriyaki-Glazed Tofu with Sesame Rice and Miso Crumble

Ready in 40 minutes Serves 3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, September 17, 2017.

Marinate tofu overnight to speed things up and for an extra kick! Keep an eye on the tofu while grilling to ensure it doesn’t burn, it can colour quite quickly.


Ingredients

Miso Crumble

  • 1 tablespoon veggie white miso paste
  • ½ cup panko breadcrumbs
  • 2-3 tablespoons roughly chopped parsley leaves and stalks
  • 1 teaspoon olive oil

Sesame Rice

  • 1 tablespoon sesame oil
  • 15g sesame seeds
  • 1 shallot, thinly sliced
  • 1 cup Japanese brown rice
  • 1¼ cup water
  • ¼ teaspoon salt

Teriyaki-Glazed Tofu

  • 275g tofu
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • ¼ cup water
  • 1 tablespoon sesame oil
  • 1 teaspoon rice wine vinegar
  • 1 clove garlic, minced
  • 1 teaspoon freshly grated ginger
  • 2 teaspoons cornflour

Miso Mayonnaise

  • 1 teaspoon veggie miso white paste
  • 2 tablespoons mayonnaise

Vegetables

  • ½-1 head broccoli, cut into small florets
  • 2 baby turnips, cut into wedges
  • 1 carrot, cut into thin matchsticks

To Serve

  • 20g crispy onions

Steps

  1. Preheat oven to high grill. Line an oven tray with baking paper. In a small bowl, combine all miso crumble ingredients and set aside. Heat sesame oil in a small pot on medium heat and cook sesame seeds for about 1 minute, until toasted. Add shallot and cook a further 1-2 minutes, until tender.
  2. Add rice, water and salt to pot and bring to the boil on high heat. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  3. Slice tofu lengthways into 4-5 pieces and set aside on paper towels to dry out a little. Combine all remaining teriyaki-glazed tofu ingredients in a shallow bowl. Add tofu, toss to coat and set aside for 5 minutes to marinate. While tofu marinates, combine all miso mayonnaise ingredients in a small bowl.
  4. Heat a drizzle of oil in a large fry-pan on medium heat. Cook tofu (reserving excess marinade) for 1-2 minutes each side. Lay tofu on prepared tray, top with miso crumble and grill for 1-2 minutes, until crumble is crunchy. While tofu grills, return pan to high heat with a drizzle of oil.
  5. Stir-fry broccoli, baby turnips and carrot for about 2 minutes, until tender but still a little crunchy. Toss with reserved teriyaki marinade and cook for 30-60 seconds. Season to taste with salt and pepper.
  6. To serve, spoon ¾ cup cooked sesame rice into each bowl and divide vegetables between bowls. Top with teriyaki-glazed tofu, dollop with miso mayonnaise and sprinkle over crispy onions.

Nutritional Information

Energy 2532 kj
605 kcal
Protein 24.2g
Carbohydrate 70.6g
Fat 28.8g