Charred Spring Onions and Teriyaki Tofu

by BBC Good Food

Rustle up this teriyaki tofu served with wholegrain rice in just 30 minutes. Easy and low in fat, this vegetarian dish is perfect for busy weeknights

Method

Based on 2 servings, adjust as needed.

Step 1

Cook the rice according to pack instructions. Pour the soy sauce, mirin, ginger and honey into a small saucepan and add 50ml water. Bring to a simmer and cook for around 5 mins or until slightly thickened. Remove from the heat and set aside until needed.

Step 2

If your tofu doesn’t feel very firm, you’ll need to press it. To do this, wrap the block of tofu in a few layers of kitchen paper, then weigh it down with a heavy pan or tray for 10-15 mins – the longer you press it, the firmer it will be. Cut the tofu into thick slices.

Step 3

Heat a griddle pan over high heat and lightly brush the tofu and spring onions with the oil. Griddle the tofu and spring onion until deep char lines appear on both sides (around 4 mins each side) – you may have to do this in batches depending on the size of your griddle pan.

Step 4

Divide the cooked rice between two plates, top with the tofu and spring onion, then drizzle with the teriyaki sauce. Garnish with the sesame seeds and sliced red chilli, if using.

  • Ingredients
  • Based on 2 servings
  • 150g Wholegrain Rice 1x Sainsbury's Brown Basmati Rice 1kg
  • 2 tbsp Mirin 1x Sainsbury's Mirin, Inspired to Cook 150ml
  • 0.5 tsp Sesame Seeds 1x Sainsbury's Sesame Seeds 100g
  • 350g Firm Tofu 1x Cauldron Vegan Tofu Block 396g
  • 1 bunch Spring Onions, ends trimmed 1x Sainsbury's Spring Onions Bunch 100g
  • 0.5 tsp Grated Ginger 1x Sainsbury's Ginger 100g
  • 1 tsp Honey 1x Sainsbury's Runny Honey 340g
  • 50ml Soy Sauce 1x Sainsbury's Dark Soy Sauce 150ml
  • 1 Red Chilli, sliced 1x Sainsbury's Red Chillies 65g
  • 2 tsp Sunflower Oil 1x KTC Sunflower Oil 1L
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