Sunday 19 August 2018

Vegan Teriyaki Tofu with Veggies

I've tried to be a little more creative with the meals I eat, so I had a scroll through my Pinterest feed for inspiration to see if any of the many recipes I've saved catches my eye. I saw one for Tofu Teriyaki and remembered a time when I used to eat meat and loved the teriyaki chicken my Dad used to make me, so knew I was on to a winner! I had a browse of the ingredients I had in and put together this little recipe for a delicious vegan teriyaki tofu with veggies - an excellent dinner treat!

Vegan Teriyaki Tofu with Veggies

This Cauldron tofu is one of the best I've used, it doesn't crumble to pieces, it's still squishy and tasty and it doesn't require too much pressing, you could say we're on to a winner! I should also say if you don't feel like making the whole recipe from scratch, you can just use a jar of sauce, there's no judgement here! 

Vegan Teriyaki Tofu with Veggies

I used cauliflower, mushrooms and broccoli in this recipe, but you could use mange tout, babycorn, pak choi... etc!

If you do make this recipe, please do tag me on Instagram using #susiechef so I can see.

Vegan Teriyaki Tofu with Veggies

Total time: 30 Minutes
Yield: 2 (Large!) Portions
  • 396g Tofu (I used this Cauldron tofu, cant highly recommend it!)
  • 100g Broccoli, cut into small pieces
  • 100g Mushrooms, cut into slices
  • 100g Cauliflower, cut into small pieces
  • 3 Tbsp Soy Sauce
  • 2 Tbsp Garlic Paste
  • 1 Tbsp Brown Sugar
  • 1 Tsp Ginger Paste
  • 1 Tsp Cornflour
  • 1 Tbsp Rice Wine Vinegar
  • 1 Tsp Maple Syrup
  • Olive Oil, to fry
Cooking Directions
  1. Firstly, wrap your tofu in kitchen roll and press lightly to remove excess moisture.
  2. Cut the tofu up into small cubes.
  3. Heat a little olive oil in a frying pan (choose a frying pan with a lid, you'll need this later!), then add the tofu.
  4. Fry for a few minutes, turning the tofu so each of the sides gets lightly fried and browned.
  5. In a bowl, mix together the soy sauce, garlic and ginger pastes, sugar, cornflour, rice wine vinegar and the maple syrup.
  6. Add your vegetables to the tofu pan, then place the lid on the pan and leave the vegetables to cook.
  7. Add the teriyaki marinade to the pan and fry with the tofu and veggies until they are fully coated.
  8. I served my tofu and veggies with rice, but you could have yours with noodles or anything you fancy :)

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