Teriyaki tofu with sesame greens
- 2 tablespoons salt-reduced soy sauce
- 2 tablespoons mirin
- ¼ cup cornflourcornstarchX
- 300g firm tofu, cut in chunks
- 2 cups broccoli florets
- 2 spring onions, sliced
- 3cm piece ginger, sliced
- 4 cups baby spinach leaves
- 1 teaspoon sesame oil
- 2 teaspoons sesame seeds
- 250g pack ready-steamed brown rice and quinoa, to serve
1 Combine soy sauce and mirin with 1/4 cup water. Set aside.
2 Place cornflour in a shallow bowl. Add tofu chunks and toss to coat.
3 Heat a heavy-based frying pan over a medium-high heat. Spray with oil. Add tofu and cook, tossing, to brown all sides; about 5 minutes.
4 Once tofu is browned, reduce heat to low and add soy sauce mixture. Toss to coat tofu in sauce, allow sauce to reduce slightly, then set aside.
5 Microwave or steam broccoli for 1 minute. Heat another pan to high heat and spray with oil. Add broccoli, spring onion and ginger and toss, cooking for 2 minutes. Add spinach and stir-fry until wilted. Remove from heat. Dress with sesame oil and sprinkle with sesame seeds.
6 Prepare rice according to packet instructions. Serve teriyaki tofu on rice with sesame greens on the side.
Nutrition Info (per serve)
Total fat 20g
–Saturated fat 3g
Dietary fibre 12g
Garnish with spring onion slices and coriander, if desired.
Make it gluten free: Check soy sauce, cornflour and tofu are gluten free.
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