Sticky teriyaki tofu rice bowls
Crispy tofu glazed in teriyaki with rice and quick greens.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Firm tofu560 g
- Teriyaki sauce150 g
- Basmati rice320 g
- Broccoli350 g
- Carrots200 g
- Spring onions1 bunch
Also uses from the cupboard: vegetable oil, table salt, ground black pepper, plain flour. Missing any? You can add them to your shop on the shopping list.
Usually contains: Soya, Gluten.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, including a teaspoon of oil. Children's portions are smaller.
Method
- Put the rice on to cook following the pack instructions. Cut the broccoli into florets and steam or boil for 4 minutes.320 g basmati rice350 g broccoli
- Pat the tofu dry, cut into cubes and toss in 2 tablespoons of flour. Heat 2 tablespoons of oil in a frying pan over a medium-high heat and fry for 6 to 8 minutes, turning, until crisp on all sides.560 g firm tofu
- Pour in the teriyaki sauce and bubble for 1 minute until sticky.150 g teriyaki sauce
- Grate the carrots and slice the spring onions. Serve the tofu on the rice with the broccoli, carrot and spring onions.200 g carrots1 bunch spring onions
Press the tofu under something heavy for 10 minutes first. Drier tofu gets much crispier.
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