Tofu Teriyaki with rice and healthy salad

This dish requires a bit of preparation, however the final product is very delicious.. I love Japanese cuisine and this is a small tribute to their amazing food!

Ingredients

For the Tofu dish:
400g of firm tofu
vegetable oil
4 tbsp soya sauce
4 tbsp water
3 tbsp mirin
1 tbsp agave syrup
a bit of plain flour (or cornflour)

125g per person of Japanese rice
250ml water per 125g rice (ratio rice(g):water(ml) = 1:2)

tomatoes to garnish

For the salad:
2 courgettes
1 carrot
1 small green pepper
1 small red pepper
1 small piece of ginger
1 tbsp dry wakame
sesame seeds

1 tbsp shiro miso
1 tbsp rice vinegar
a bit of water

DIRECTIONS

1. soak the rice in cold water for about 15/20 mins
2. in the meantime prepare the salad. soak the wakame seaweed in a bit of filtered water. wash the veg very well, grate both the courgettes and carrots in a large bowl. cut the peppers in half, remove the seeds and cut in strips, then in half and add to the bowl. peel the ginger and grate it into the bowl. add the sesame seeds and set aside
3. put together the tofu marinade by combining soya sauce, mirin, agave syrup and water
4. go back to the rice and wash with your hands in the pan it’s been soaking in, remove the water when it goes white and repeat this step 4 times until the water is almost clear
5. then add double the amount of rice in filtered water, I was cooking for two so I did 250g of rice to 500ml of water, you bring it to a boil and then lower the flame to the lowest possible and cook for a further 10 minutes with the lid on. then you remove it form the cooker and let it steam in the pan until you are ready to serve it. this will keep it warm and will finish off the cooking process
6. cut the tofu in 8 pieces and coat it in plain flour (cornflour is also very good)
7. heat up enough oil in a frying pan so that the whole bottom of it is covered (no need to use masses, just enough)
8. add the tofu and fry on each side until browned-ish then remove from the pan and rest on a plate
9. remove the oil from the pan and add the marinade, bring to a boil and then add the tofu
10. cook it until the sauce has thickened up and tofu is nice and shiny (you will need to turn the tofu halfway through to make sure both sides get coated with the sauce)
11. make the sauce for the salad by adding miso and vinegar at first. stir very well to dissolve all lumps with a small whisk and then add just enough water to make it more liquid, then pour it on the salad.
12. serve the rice and sprinkle with some black sesame seeds and lay the tofu next to it
13. garnish with tomatoes and serve the salad on its side

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6 comments

  1. Bibi

    splendida composizione! ultimamente sono molti i blogger abituali che seguo a proporre lo stile giapponese/cinese, magari reinventato e reinterpretato…è una cosa che mi piace molto , così comel’armonia di sapori che mi pare di gustare quardando (e leggendo) il tuo post 🙂
    B.

    • alessio

      grazie del commento cara, sono veramente appassionato di cucina giapponese, dato che parli inglese se ti interessa puoi prendere un libro di cucina vegana giapponese che ho trovato su amazon. non è male anche se ci potrebbero essere molte più ricette.. hehe.

    • alessio

      Thank you for your kind words, I am planning to open a small cafe at some point in the future, but want to have some proper training before going for it!

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