Recipe

Roasted Teriyaki Tofu Steaks With Glazed Green Vegetables Recipe

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Ingredients

Directions

Step #1 To make the marinade, put the soy sauce, mirin, sake & sugar In a large-ish frying pan & heat, stirring until the sugar has dissolved.
Step #2 Add the tofu & mushrooms, if using.
Step #3 Simmer carefully for about 15 mins, turning the tofu over halfway through cooking.
Step #4 Transfer the tofu steaks to a lightly oiled baking dish or roasting tin.
Step #5 Spoon a little sauce on top & roast in a preheated oven at 220C/425F/Gas 7 for 10 mins.
Step #6 Keep them warm.
Step #7 Using a slotted spoon, remove the mushrooms from the remaining sauce, squeeze dry & slice finely.
Step #8 Reserve the sauce.
Step #9 To make the glazed vegetables, heat a wok until hot, then add the oil.
Step #10 Add the garlic, broccoli, leek & sliced mushrooms & stir fry for two mins.
Step #11 Add the pak choi & the fennel.
Step #12 Stir fry for two mins.
Step #13 Add the reserved sauce & 2½fl oz water, stir, cover & cook for two mins.
Step #14 Push the vegetables to the back of the wok, add the cornflour mixture to the bubbling juices & stir until thickened.
Step #15 Mix the vegetables into the sauce.
Step #16 Cook the noodles according to the packet instructions, then drain.
Step #17 To serve, put a nest of noodles on warmed plates & pile on the vegetables.
Step #18 Turn the tofu steaks over & put shiny side up on top of the vegetables.
Step #19 Sprinkle top with spring onions & toasted sesame seeds & serve.
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