What are the main ingredients in Sweet & Sticky Teriyaki Tofu?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

What is the nutritional information of Sweet & Sticky Teriyaki Tofu?

Calories: 543, Carbs: 94 grams, Fat: grams, Protein: 24.6 grams, Sugar: 17.5 grams, Salt: 1247 grams

How do I prepare Sweet & Sticky Teriyaki Tofu?

EDAMAME & TOASTY SEEDS: Boil the kettle. Place the edamame beans in salted boiling water for 3-4 minutes until plumped up. Drain on completion and set aside for serving. Place the sesame seeds in a pan with a lid on, over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. RICE, RICE BABY: Rinse the rice under cold water until it runs clear - this prevents the rice from becoming stodgy. Place in a lidded pot, over medium-high heat with 500ml of fresh, salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat, fluff up with a fork and stir through ½ the rice wine vinegar. PICKLE & TERIYAKI: In a bowl, place the remaining rice wine vinegar, 20ml of water and 10ml of a sweetener of choice. Mix until the sweetener has fully dissolved. Add in the radish rounds and spring onion whites. Toss until fully coated and set aside to pickle. PAK CHOI: Separate the leaves of the trimmed pak choi and rinse well. Return the pan to a medium heat with a splash of water. When hot, add in the pak choi, cover with the lid, and steam for 3-4 minutes until wilted. On completion, drain on paper towel and season with some lemon zest and salt. TERRIFIC TOFU: Return the pan to a medium-high heat. Add in the sticky teriyaki sauce and leave to reduce for 2-3 minutes. Slowly stir in water in 5ml increments if it gets too thick. Remove from the pan and place in a shallow bowl. Toss the sliced tofu through the cornflour, dusting off any excess. Return the pan to medium-high heat with a drizzle of oil. Once hot, add the tofu. Fry for 2-3 minutes per side until starting to crisp. Remove from the pan and add to the bowl with the sticky teriyaki sauce. Toss the tofu until fully coated in the sauce. Drain the pickling liquid from the radish and spring onion. DIG IN!: Plate up a heaping helping of the sushi rice. Top with the teriyaki tofu and drizzle over any remaining sauce from the pan and a squeeze of lemon juice. Side with the pak choi, and sprinkle over the pickled radish, toasted sesame seeds, spring onion greens and edamame beans. Serve with any remaining lemon wedges and tuck in!

What should be prepared from my kitchen to make Sweet & Sticky Teriyaki Tofu?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

Sweet & Sticky Teriyaki Tofu

Name: Sweet & Sticky Teriyaki Tofu
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Paper Towel

Munch down on crispy tofu doused in a lusciously sticky teriyaki sauce, served atop bouncy sushi rice with tender pak choi and edamame beans alongside. A final flavour pop from the pickled radish and fresh spring onions – it can’t get better!

Sweet & Sticky Teriyaki Tofu

with sushi rice, pak choi & sesame seeds

Hands on Time: 20 - 40 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Cornflour
Edamame Beans
Lemon
Non-GMO Tofu
Pak Choi
Radish
Rice Wine Vinegar
Spring Onion
Spring Onions
Sticky Teriyaki Sauce
Sushi Rice
White Sesame Seeds

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel

Serves 1

RICE, RICE BABY
Rinse the rice under cold water until it runs clear - this prevents the rice from becoming stodgy. Place in a lidded pot, over medium-high heat with 250ml of fresh, salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat, fluff up with a fork and stir through ½ the rice wine vinegar.
PICKLE & TERIYAKI
In a bowl, place the remaining rice wine vinegar, 10ml of water and 5ml of a sweetener of choice. Mix until the sweetener has fully dissolved. Add in the radish rounds and spring onion whites. Toss until fully coated and set aside to pickle.
EDAMAME & TOASTY SEEDS
Boil the kettle. Place the edamame beans in salted boiling water for 3-4 minutes until plumped up. Drain on completion and set aside for serving. Place the sesame seeds in a pan with a lid on, over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally.
PAK CHOI
Separate the leaves of the trimmed pak choi and rinse well. Return the pan to a medium heat with a splash of water. When hot, add in the pak choi, cover with the lid, and steam for 3-4 minutes until wilted. On completion, drain on paper towel and season with some lemon zest and salt.
TERRIFIC TOFU
Return the pan to a medium-high heat. Add in the sticky teriyaki sauce and leave to reduce for 2-3 minutes. Slowly stir in water in 5ml increments if it gets too thick. Remove from the pan and place in a shallow bowl. Toss the sliced tofu through the cornflour, dusting off any excess. Return the pan to medium-high heat with a drizzle of oil. Once hot, add the tofu. Fry for 2-3 minutes per side until starting to crisp. Remove from the pan and add to the bowl with the sticky teriyaki sauce. Toss the tofu until fully coated in the sauce. Drain the pickling liquid from the radish and spring onion.
DIG IN!
Plate up a heaping helping of the sushi rice. Top with the teriyaki tofu and drizzle over any remaining sauce from the pan and a squeeze of lemon juice. Side with the pak choi, and sprinkle over the pickled radish, toasted sesame seeds, spring onion greens and edamame beans. Serve with any remaining lemon wedges and tuck in!

Sushi Rice - 75ml
Rice Wine Vinegar - 20ml
Radish - 20g
Spring Onion - 1
Edamame Beans - 50g
White Sesame Seeds - 5ml
Pak Choi - 150g
Lemon - 1
Sticky Teriyaki Sauce - 30ml
Non-GMO Tofu - 110g
Cornflour - 20ml

Download the Recipe

Serves 2

RICE, RICE BABY
Rinse the rice under cold water until it runs clear - this prevents the rice from becoming stodgy. Place in a lidded pot, over medium-high heat with 500ml of fresh, salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat, fluff up with a fork and stir through ½ the rice wine vinegar.
PICKLE & TERIYAKI
In a bowl, place the remaining rice wine vinegar, 20ml of water and 10ml of a sweetener of choice. Mix until the sweetener has fully dissolved. Add in the radish rounds and spring onion whites. Toss until fully coated and set aside to pickle.
EDAMAME & TOASTY SEEDS
Boil the kettle. Place the edamame beans in salted boiling water for 3-4 minutes until plumped up. Drain on completion and set aside for serving. Place the sesame seeds in a pan with a lid on, over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally.
PAK CHOI
Separate the leaves of the trimmed pak choi and rinse well. Return the pan to a medium heat with a splash of water. When hot, add in the pak choi, cover with the lid, and steam for 3-4 minutes until wilted. On completion, drain on paper towel and season with some lemon zest and salt.
TERRIFIC TOFU
Return the pan to a medium-high heat. Add in the sticky teriyaki sauce and leave to reduce for 2-3 minutes. Slowly stir in water in 5ml increments if it gets too thick. Remove from the pan and place in a shallow bowl. Toss the sliced tofu through the cornflour, dusting off any excess. Return the pan to medium-high heat with a drizzle of oil. Once hot, add the tofu. Fry for 2-3 minutes per side until starting to crisp. Remove from the pan and add to the bowl with the sticky teriyaki sauce. Toss the tofu until fully coated in the sauce. Drain the pickling liquid from the radish and spring onion.
DIG IN!
Plate up a heaping helping of the sushi rice. Top with the teriyaki tofu and drizzle over any remaining sauce from the pan and a squeeze of lemon juice. Side with the pak choi, and sprinkle over the pickled radish, toasted sesame seeds, spring onion greens and edamame beans. Serve with any remaining lemon wedges and tuck in!

Sushi Rice - 150ml
Rice Wine Vinegar - 40ml
Radish - 40g
Spring Onions - 2
Edamame Beans - 100g
White Sesame Seeds - 10ml
Pak Choi - 300g
Lemon - 1
Sticky Teriyaki Sauce - 52,5ml
Non-GMO Tofu - 220g
Cornflour - 40ml

Download the Recipe

Serves 3

RICE, RICE BABY
Rinse the rice under cold water until it runs clear - this prevents the rice from becoming stodgy. Place in a lidded pot, over medium-high heat with 750ml of fresh, salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat, fluff up with a fork and stir through ½ the rice wine vinegar.
PICKLE & TERIYAKI
In a bowl, place the remaining rice wine vinegar, 30ml of water and 15ml of a sweetener of choice. Mix until the sweetener has fully dissolved. Add in the radish rounds and spring onion whites. Toss until fully coated and set aside to pickle.
EDAMAME & TOASTY SEEDS
Boil the kettle. Place the edamame beans in salted boiling water for 3-4 minutes until plumped up. Drain on completion and set aside for serving. Place the sesame seeds in a pan with a lid on, over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally.
PAK CHOI
Separate the leaves of the trimmed pak choi and rinse well. Return the pan to a medium heat with a splash of water. When hot, add in the pak choi, cover with the lid, and steam for 4-5 minutes until wilted. On completion, drain on paper towel and season with some lemon zest and salt.
TERRIFIC TOFU
Return the pan to a medium-high heat. Add in the sticky teriyaki sauce and leave to reduce for 2-3 minutes. Slowly stir in water in 5ml increments if it gets too thick. Remove from the pan and place in a shallow bowl. Toss the sliced tofu through the cornflour, dusting off any excess. Return the pan to medium-high heat with a drizzle of oil. Once hot, add the tofu. Fry for 2-3 minutes per side until starting to crisp. You may need to do this step in batches. Remove from the pan and add to the bowl with the sticky teriyaki sauce. Toss the tofu until fully coated in the sauce. Drain the pickling liquid from the radish and spring onion.
DIG IN!
Plate up a heaping helping of the sushi rice. Top with the teriyaki tofu and drizzle over any remaining sauce from the pan and a squeeze of lemon juice. Side with the pak choi, and sprinkle over the pickled radish, toasted sesame seeds, spring onion greens and edamame beans. Serve with any remaining lemon wedges and tuck in!

Sushi Rice - 225ml
Rice Wine Vinegar - 60ml
Radish - 60g
Spring Onions - 3
Edamame Beans - 150g
White Sesame Seeds - 15ml
Pak Choi - 450g
Lemon - 1
Sticky Teriyaki Sauce - 75ml
Non-GMO Tofu - 330g
Cornflour - 60ml

Download the Recipe

Serves 4

RICE, RICE BABY
Rinse the rice under cold water until it runs clear - this prevents the rice from becoming stodgy. Place in a lidded pot, over medium-high heat with 1L of fresh, salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat, fluff up with a fork and stir through ½ the rice wine vinegar.
PICKLE & TERIYAKI
In a bowl, place the remaining rice wine vinegar, 40ml of water and 20ml of a sweetener of choice. Mix until the sweetener has fully dissolved. Add in the radish rounds and spring onion whites. Toss until fully coated and set aside to pickle.
EDAMAME & TOASTY SEEDS
Boil the kettle. Place the edamame beans in salted boiling water for 3-4 minutes until plumped up. Drain on completion and set aside for serving. Place the sesame seeds in a pan with a lid on, over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally.
PAK CHOI
Separate the leaves of the trimmed pak choi and rinse well. Return the pan to a medium heat with a splash of water. When hot, add in the pak choi, cover with the lid, and steam for 3-4/3-4/4-5/4-5 minutes until wilted. On completion, drain on paper towel and season with some lemon zest and salt.
TERRIFIC TOFU
Return the pan to a medium-high heat. Add in the sticky teriyaki sauce and leave to reduce for 2-3 minutes. Slowly stir in water in 5ml increments if it gets too thick. Remove from the pan and place in a shallow bowl. Toss the sliced tofu through the cornflour, dusting off any excess. Return the pan to medium-high heat with a drizzle of oil. Once hot, add the tofu. Fry for 2-3 minutes per side until starting to crisp. You may need to do this step in batches. Remove from the pan and add to the bowl with the sticky teriyaki sauce. Toss the tofu until fully coated in the sauce. Drain the pickling liquid from the radish and spring onion.
DIG IN!
Plate up a heaping helping of the sushi rice. Top with the teriyaki tofu and drizzle over any remaining sauce from the pan and a squeeze of lemon juice. Side with the pak choi, and sprinkle over the pickled radish, toasted sesame seeds, spring onion greens and edamame beans. Serve with any remaining lemon wedges and tuck in!