Roasted Teriyaki Tofu Steaks With Glazed Green Vege

Name: Roasted Teriyaki Tofu Steaks With Glazed Green Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 17 ounces fresh firm tofu, cut into 4 pieces (1 lb, 1 ounce); 4 fresh shiitake mushrooms; 7 1/4 ounces dried egg noodles; For the teriyaki marinade; 4 1/2 fluid ounces dark soy sauce; 4 1/2 fluid ounces mirin (Japanese sweet rice wine); 4 1/2 fluid ounces sake; 1 tablespoon sugar; For the glazed green vegetables; 2 tablespoons sunflower oil; 2 garlic cloves, finely sliced; 7 1/4 ounces broccoli florets; 1 leek, white and light green parts finely sliced; 7 1/4 ounces pak choi, quartered lengthways; 1 fennel bulb, trimmed and finely sliced; 2 teaspoons cornflour, mixed with; 4 tablespoons cold water; To serve; 2 spring onions, finely sliced diagonally; 1 tablespoon toasted sesame seeds, pan-toasted

Servings: persons

17 ounces fresh firm tofu, cut into 4 pieces (1 lb, 1 ounce)
4 fresh shiitake mushrooms
7 1/4 ounces dried egg noodles
For the teriyaki marinade
4 1/2 fluid ounces dark soy sauce
4 1/2 fluid ounces mirin (Japanese sweet rice wine)
4 1/2 fluid ounces sake
1 tablespoon sugar
For the glazed green vegetables
2 tablespoons sunflower oil
2 garlic cloves, finely sliced
7 1/4 ounces broccoli florets
1 leek, white and light green parts finely sliced
7 1/4 ounces pak choi, quartered lengthways
1 fennel bulb, trimmed and finely sliced
2 teaspoons cornflour, mixed with
4 tablespoons cold water
To serve
2 spring onions, finely sliced diagonally
1 tablespoon toasted sesame seeds, pan-toasted

1
To make the marinade, put the soy sauce, mirin, sake and sugar in a large frying pan and heat, stirring until the sugar has dissolved.
2
Add the tofu and mushrooms, if using. Simmer gently for about 15 minutes, turning the tofu over halfway through cooking.
3
Transfer the tofu steaks to a lightly oiled baking dish or roasting tin.
4
Spoon a little sauce on top and roast in a preheated oven at 220C/425F/Gas 7 for 10 minutes. Keep them warm.
5
Using a slotted spoon, remove the mushrooms from the remaining sauce, squeeze dry and slice finely. Reserve the sauce.
6
To make the glazed vegetables, heat a wok until hot, then add the oil. Add the garlic, broccoli, leek and sliced mushrooms and stir fry for two minutes.
7
Add the pak choi and the fennel. Stir fry for two minutes.
8
Add the reserved sauce and 21/2fl oz water, stir, cover and cook for two minutes.
9
Push the vegetables to the back of the wok, add the cornflour mixture to the bubbling juices and stir until thickened.
10
Mix the vegetables into the sauce.
11
Cook the noodles according to the packet instructions, then drain.
12
To serve, put a nest of noodles on warmed plates and pile on the vegetables.
13
Turn the tofu steaks over and put shiny side up on top of the vegetables.
14
Sprinkle with spring onions and toasted sesame seeds and serve.

473

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 17 ounces fresh firm tofu, cut into 4 pieces (1 lb, 1 ounce), 4 fresh shiitake mushrooms, 7 1/4 ounces dried egg noodles, For the teriyaki marinade, and more.

Yes, Roasted Teriyaki Tofu Steaks With Glazed Green Vegetables falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Teriyaki Tofu Steaks With Glazed Green Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions