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.
Garnish with spring onion slices and coriander, if desired.
Make it gluten free: Check soy sauce, cornflour and tofu are gluten free.
Nutrition Info (per serve)
Total fat 20g
–Saturated fat 3g
Dietary fibre 12g
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