Teriyaki Tofu
This vibrant teriyaki tofu dish combines sweet pomegranate and fresh mint for a refreshing and flavorful experience. Crispy pan-fried tofu is coated in a sticky teriyaki glaze, served over fluffy basmati rice. A quick and easy meal, perfect for a satisfying and healthy weeknight dinner.
Instructions
- 1
Chop your firm tofu (560 g) up into chunks. Cook your basmati rice (400 g) following pack instructions.
- 2
Cover the [firm tofu] chunks in cornflour (50 g).
- 3
Add a splash of olive oil (1 tbsp) to a hot pan.
- 4
Once the [olive oil] is hot enough, add the [firm tofu] chunks. Turn until each side is golden brown.
- 5
Teriyaki time. Add soy sauce (4 tbsp), vinegar (5 tbsp), water (10 tbsp) and a tsp of ginger (1 knob) to a bowl. Mix together. Add agave nectar (1.5 tbsp).
- 6
Add your teriyaki sauce to the pan to warm and bubble for a couple of mins until thickened.
- 7
Put the pomegranate (100 g) in a sieve over the pan. Press a teaspoon down onto them, allowing the juices to drip into the pan.
- 8
Add the mint (1 bunch) and the [firm tofu] and mix together.
- 9
Place the [firm tofu] on a bed of [basmati rice]. Garnish with [pomegranate] and tuck in!
Nutrition Facts
Per portion