Sticky Teriyaki Tofu and Brown Rice
Ingredients
- 1/3 cup teriyaki marinade
- 3 cm knob of ginger
- 3 teaspoons sriracha sauce
- 1/3 cup honey
- 250g firm tofu
- 2 Tbsp peanut oil
- 1 bunch broccolini
- 200g brussels sprouts
- 3 spring onions
- 6cm knob of ginger
- 3 cups cooked brown rice
- 2 Tbsp tamari
- 2 tsp sesame oil
- 1 Tbsp sesame seeds
Preparation
Combine the teriyaki marinade, minced ginger, sriracha and honey in a large bowl. Add the tofu and toss to combine. Cover and set aside in the fridge for about an hour.
Heat 1 tablespoon of peanut oil in a wok over high heat. Remove the tofu from the marinade and cook in two batches until golden. Transfer to a bowl.
Add the leftover marinade to the wok and cook until the sauce boils and thickens. Pour over the tofu and toss until well coated. Set aside.
Heat the remaining peanut oil in the wok over high heat. Add the broccolini and cook until it starts to turn bright green and slightly brown on the edges.
Add the brussels sprouts, spring onion and ginger and cook until the brussels sprouts are bright green.
Add the rice and the tamari sauce and toss to combine and warm.
To serve, top with the tofu, toasted sesame seeds and a drizzle of sesame oil.
Tips
Teriyaki combines 'teri' (luster) and 'yaki' (grill) in Japanese, referring to a sauce made from soy sauce, sake or mirin, sugar, and ginger.
High sugar content means teriyaki sauce burns easily; apply it late in cooking or wipe off excess marinade before cooking.
For gluten-free diets, make your own tamari sauce as store-bought versions may contain wheat.
