Roasted Teriyaki Tofu Steaks with Glazed Green Vegetables

After a week in Ireland and the excesses of red meat and alcohol consumed in that seven day period (meat the same weight as a small child and enough drink to drown the same), this week we have been alcohol and meat free. I’m not going to lie. I have struggled. Not so much with the alcohol but I was brought up on a meat, potatoes and veg (occasionally) diet. I like meat. I love my local butcher and I don’t begrudge a single penny of the money we spend on quality animal products. Anyway, I’m drooling now.

Last night we cooked this. I have to admit it was very tasty but they have the cheek to call it tofu ‘steaks’. It’s still pressed bean curd in a block.

500g fresh tofu (cut into 4 pieces)
4 fresh shitake mushrooms
200g egg noodles
2 tbsp sunflower oil
2 cloves garlic (finely sliced)
200g broccoli (chopped)
1 leek (white and light green parts finely chopped)
200g pak choi (quartered lengthways)
1 fennel bulb (finely sliced)
2 tsp cornflour mixed with 4 tbsp cold water
125ml dark soy sauce
125ml mirin
125ml sake (or sherry)
1 tbsp sugar

Preheat oven to 220C, 425F, gas mark 7.
Put the soy sauce, mirin, sake and sugar in a large frying pan and heat until sugar has dissolved. Place the mushrooms and tofu steaks in the liquid and simmer for 15 minutes, turning half way through. Remove the mushrooms, squeeze dry and finely chop. Remove the tofu and place them on a greased baking tray. Spoon over a little of the marinade (leave the rest aside) and cook in the oven for 10 minutes.
Heat a wok and add the oil. Add garlic, broccoli, leek and sliced mushrooms and stir fry for 2 minutes. Add the pak choi and fennel and stir fry for another 2 minutes. Add the marinade and 75ml water, stir, cover and cook for 2 minutes. Push the vegetables to the back of the wok, add the cornflour mixture to the sauce and stir until thick. Then mix the veg back in. Cook the noodles as instructed on the packet and serve with the vegetables and the tofu on top.




Optional kitchen porn:
Large wok
Le Creuset frying pan

Published in: on April 21, 2012 at 10:09 am  Leave a Comment  
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