Teriyaki Tofu

Before You Start

Press the tofu.

Do not stir it early.

Take the pan off the heat before the sugar burns.

Use firm tofu.

Cooking Teriyaki Tofu

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Press the tofu between kitchen paper under a heavy pan for 10 minutes, then cut into cubes and toss in the cornflour.

   Mark done Start 10 min timer

2. Fry in the oil in a hot pan for 8 minutes, turning, until crisp on all sides.

   Mark done Start 8 min timer

3. Whisk the soy sauce, mirin, honey and garlic and pour into the pan. Bubble for 2 minutes until it coats the tofu.

   Mark done Start 2 min timer

4. Serve over the rice with the sesame seeds and spring onions.

   Mark done

Storage and Reheating

Keeps in the fridge for 2 days. Reheat in a hot pan.

Changing the Recipe

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

What to Serve Alongside

• Steamed rice
• Steamed broccoli
• Pak choi
• Cucumber salad

The Numbers per Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: a cooked weight is worked out with raw figures, so those lines run high; part of the energy comes from foods, or weights per item, with no recorded source. How the figures are worked out.