Tofu Teriyaki
Tofu fillets marinated in a sauce of shoyu, rice vinegar, rice malt, ginger juice, oil and mustard, then browned in a pan and served with toasted sesame seeds and chives. A protein-rich, tasty dish with a sweet-savoury touch and an intense aroma.
Duration: 04:42Energy: Restorativesweet
Key points
What you'll learn by cooking it.
- Mix shoyu, rice vinegar and rice malt with ginger and mustard
- Marinate the tofu for about thirty minutes, turning once
- Brown in a barely oiled pan
- Garnish with toasted sesame and chives or parsley
- Restorative and useful for regulating body weight
Preparation
- Cut the tofu into slices that are neither too thin nor too thick and place them in a flat dish where they can marinate well in the sauce.
- Prepare the sauce by adding the shoyu, the rice vinegar, the rice malt syrup, the ginger juice, the sesame or sunflower oil and the mustard (smooth mustard is better than coarse-grain). Mix everything well (a ridged mortar or suribachi is usually used).
- Pour the sauce over the tofu, making sure both sides are well coated, and leave to marinate for about 30 minutes (about halfway through, turn the pieces so they marinate well on both sides).
- Brush the pan with a little oil and brown the tofu slices on both sides.
- Add all of the marinade sauce or just a little, depending on how juicy you want the dish.
- Serve and garnish with the toasted sesame seeds and the parsley or chives.