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.

Teriyaki tofu with seaweed, sesame, ginger salad

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• Author: Samantha Gowing
• Yield: Serves 4

Print Recipe

Ingredients

Units USM Scale 1x2x3x

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

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Instructions

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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