Teriyaki tofu

Name: Teriyaki tofu
Cook time: 20 min
Yield: 1

with kinpira vegetables and udon noodles

Ready in around 20 mins

RECIPE FACT:

The term “kinpira” is a Japanese term for sauté and is used to cook root vegetables such as carrots.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Using half the carrot, peel and make ribbons by pulling a peeler the full length along the carrot, rotating after each peel. Finely slice the spring onion on the diagonal. Using half the pack of tofu, pat dry with a paper towel and slice into 2 cm cubes.
2. TO COOK THE KINPIRA VEGETABLES AND UDON NOODLES:

Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the edamame and cook for 3-4 mins stirring occasionally to create a char. Add udon noodles and the kinpira sauce and cook for 2-3 mins until the sauce is reduced. Add the carrot, sliced green cabbage, and half the spring onion to the pan. Toss to combine, season with salt. Remove from the pan into a serving bowl and cover to keep warm.
3. TO COOK THE TERIYAKI TOFU:

Place the flour onto a plate and season with salt. Wipe out the pan, drizzle with oil and place back over a medium-high heat. Coat both sides of the tofu in the flour then add to the pan. Cook for 3-4 mins on each side until golden. Pour in the teriyaki glaze and cook for 30-60 secs until reduced and sticky.
TO SERVE:

Spoon kinpira vegetables and udon noodles into a bowl. Top with seared teriyaki tofu. Sprinkle with remaining spring onion and peanut furikake.