Teriyaki tofu with seaweed, sesame, ginger salad

Tofu usually gets such a bad rap. Essentially I reckon it’s a plant-based canvas to soak up a good sauce so that’s why this version of teriyaki works such a treat. Enjoy this recipe with the added bonus of my umami-rich seaweed vegetables.

Most cooks strive to achieve the umami flavour, which is usually a bit yeasty, salty or ‘funky’ and complements the food categories of taste – bitter, sweet, sour and salty. It is the flavour of glutamate, that savoury, moreish flavour associated monosodium glutamate, the famous and often troublesome taste of Chinese Restaurants.

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Teriyaki tofu with seaweed, sesame, ginger salad

  • Author: Samantha Gowing
  • Yield: Serves 4


Units Scale

For the tofu
Macadamia oil
1 packet tofu, cubed
Teriyaki sauce
1/2 cup tamari
1 tablespoon brown sugar
1/4 cup mirin
2 teaspoon grated ginger
Seaweed, sesame, ginger salad
1 tablespoon dried seaweed, soaked and drained
1 tablespoon black sesame seeds
1 tablespoon fresh ginger, shredded
Dash sesame oil to dress the salad


For the tofu

  1. Heat oil in a heavy-based pan.
  2. Add tofu and fry on moderate-high heat for about 3 minutes until lightly browned.
  3. Carefully turn over and cook a further 3-4 minutes until cooked to your preferred doneness.

Teriyaki sauce

  1. Combine Teriyaki ingredients in a small saucepan.
  2. Bring to a low simmer for about 8-10 minutes to reduce and thicken.

For the salad

  1. Toss all ingredients together and add a dash of sesame oil



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