Sharing My Tofu Teryaki Stirfry
Ingredients
- 15mins (+ 30 mins draining time + 30mins marinating time) Cooking: 30mins total Serves: 2 hungry people
Preparation
Chop up a slab of firm tofu into long, thin strips. Place between a few pieces of kitchen roll/a towel on a plate, put a plate on top, and weigh it down. Leave it for at least 30 minutes. It’s good to do this as early as you can to make sure it’s well drained
Whilst it’s draining, make the teryaki sauce. Pour 1/2 cup soy sauce, 1/2 cup maple syrup, 1 cube grated ginger, 1 cube grated garlic and 1 tbsp of balsamic vinegar into a pan. Heat until boiling
Mix 1tbsp cornflour with a smidge of cold water and mix well. Add this to the pan and bring down to a simmer. The sauce should thicken straight away. Put it to one side
Fry the strips of drained tofu in some sesame oil until coloured. Put in a big dish and cover with half of the teryaki sauce. Leave to marinade for at least 30 mins
Dice 4 spring onions and chop 2 pak chois into manageable slices. - Fry the spring onion in a big frying pan in sesame oil. Once coloured, add some broccoli, mangetout, green beans, or whatever veg you want
Once the veg has started to soften, add the pak choi. Cook for 5 mins until slightly wilted
Stir in the tofu at the end to reheat. Stir in the rest of the teryaki sauce
Serve with brown rice or noodles. YUM
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