eCook Meal
Sweet & Sticky Teriyaki Tofu
with sushi rice, pak choi & sesame seeds
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R368.64
for 4 servings · R92.16 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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White Sesame Seeds needs 20 mlBlack and White Sesame Seeds Pretzel Thins 180 g R44.99 · whole pack (size can't be divided)R44.99
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Spring Onions needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Sushi Rice needs 300 mlAsian Sushi Rice 1 kg R69.99 · whole pack (size can't be divided)R69.99
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Cornflour needs 80 mlMaizena Cornflour 500 g R39.99 · whole pack (size can't be divided)R39.99
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Lemon needs 1Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Radish needs 80 gRadish 150 g 150 g at R21.99 · 53% of packR11.73
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Pak Choi needs 600 gBaby Pak Choi 200 g 200 g at R44.99 · 3.0× packsR134.97
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Edamame Beans needs 200 gFrozen Edamame Beans in Pod 500 g 500 g at R89.99 · 40% of packR36.00
Not in the Woolies basket — source these elsewhere:
- Sticky Teriyaki Sauce
- Rice Wine Vinegar
- Non-GMO Tofu
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Sweet & Sticky Teriyaki Tofu?
The preparation time for Sweet & Sticky Teriyaki Tofu with sushi rice, pak choi & sesame seeds is between 20 and 40 minutes.
What is the total time required to make Sweet & Sticky Teriyaki Tofu with sushi rice, pak choi & sesame seeds?
The total time required to make Sweet & Sticky Teriyaki Tofu with sushi rice, pak choi & sesame seeds is between 35 and 50 minutes.
How many servings does Sweet & Sticky Teriyaki Tofu provide?
4 servings
What are the main ingredients in Sweet & Sticky Teriyaki Tofu?
Cornflour, Edamame Beans, Lemon, Non-GMO Tofu, Pak Choi, Radish, Rice Wine Vinegar, Spring Onion, Sticky Teriyaki Sauce, Sushi Rice, White Sesame Seeds
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?
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. 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. 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! 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. 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. 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.
What should be prepared from my kitchen to make Sweet & Sticky Teriyaki Tofu?
Cornflour, Edamame Beans, Lemon, Non-GMO Tofu, Pak Choi, Radish, Rice Wine Vinegar, Spring Onion, Sticky Teriyaki Sauce, Sushi Rice, White Sesame Seeds
How many calories does Sweet & Sticky Teriyaki Tofu have?
543 calories
How much fat content does Sweet & Sticky Teriyaki Tofu have?
grams