Roasted Teriyaki Tofu Steaks With Glazed Green Vegetables Recipes

ROASTED TERIYAKI TOFU STEAKS WITH GLAZED GREEN VEGETABLES

Steps:

• To make the marinade, put the soy sauce, mirin, sake and sugar in a large frying pan and heat, stirring until the sugar has dissolved.
• Add the tofu and mushrooms, if using. Simmer gently for about 15 minutes, turning the tofu over halfway through cooking.
• Transfer the tofu steaks to a lightly oiled baking dish or roasting tin.
• Spoon a little sauce on top and roast in a preheated oven at 220C/425F/Gas 7 for 10 minutes. Keep them warm.
• Using a slotted spoon, remove the mushrooms from the remaining sauce, squeeze dry and slice finely. Reserve the sauce.
• To make the glazed vegetables, heat a wok until hot, then add the oil. Add the garlic, broccoli, leek and sliced mushrooms and stir fry for two minutes.
• Add the pak choi and the fennel. Stir fry for two minutes.
• Add the reserved sauce and 2½fl oz water, stir, cover and cook for two minutes.
• Push the vegetables to the back of the wok, add the cornflour mixture to the bubbling juices and stir until thickened.
• Mix the vegetables into the sauce.
• Cook the noodles according to the packet instructions, then drain.
• To serve, put a nest of noodles on warmed plates and pile on the vegetables.
• Turn the tofu steaks over and put shiny side up on top of the vegetables.
• Sprinkle with spring onions and toasted sesame seeds and serve.

CRISPY TOFU WITH ROASTED VEGETABLES

Steps:

• Put a large baking sheet on the middle or lower oven rack and preheat to 500 ̊ F. Cut the sweet potatoes in half lengthwise, then halve each piece lengthwise to make 4 long wedges.
• Slice the wedges crosswise and combine in a large bowl with the green beans, 2 tablespoons olive oil, 3/4 teaspoon salt and a generous grinding of pepper; toss well. Spread on the hot baking sheet and roast, tossing once, until tender and browned in spots, about 30 minutes.
• Meanwhile, cut the tofu into twelve 1 1/2- to 1 3/4-inch cubes. Press with paper towels to absorb some of the moisture; season with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, turning occasionally, until browned and crisp on all sides, about 15 minutes.
• Combine the parsley, chives, lemon zest and a pinch each of salt and pepper in a mini food processor; pulse until chopped (or finely chop by hand). Add the remaining 3 tablespoons
• olive oil and pulse to combine. Scrape into a bowl and stir in the lemon juice and 1 to 2 teaspoons water to make the sauce loose enough to drizzle. Season with salt and pepper.
• Divide the vegetables and tofu among plates. Drizzle with the herb sauce and top with the almonds and more chives.

TERIYAKI GRILLED VEGETABLES

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Combine mushrooms, onion, zucchini, yellow squash, and bell peppers in a large bowl. Add teriyaki, garlic, and ground pepper. Toss to thoroughly coat vegetables with the sauce; be gentle with the onion to keep it intact.
• Place vegetables on the grill and cook, turning once, until vegetables begin to soften, 5 to 10 minutes.

TERIYAKI TOFU STEAKS

Steps:

• If you have a hot oven going for another dish, this is a good thing to roast at the same time if your meal needs extra protein. This is truly not a recipe, though it will seem like one when it comes out of the oven! Preheat the oven to 425°F and line a roasting pan or baking sheet with baking parchment. Cut a 16-ounce block of tofu crosswise into 6 slabs, then blot well (since I have teenage sons, I always double this). Arrange the tofu in the prepared pan. You can cut shallow diagonal slashes into the tofu so it will absorb the sauce a little more deeply. Spoon a little good-quality, natural teriyaki sauce over each slab of tofu. Bake for 10 minutes, then flip gently. Spoon a little more teriyaki over each slab of tofu, then bake for 10 to 15 minutes longer.

GREEN CURRY GLAZED TOFU

Steps:

• Cut the tofu in half lengthwise, then slice crosswise into 6 sections. (You'll have 12 squares total.) Transfer to a towel-lined plate and pat dry, then sprinkle with salt.
• Transfer the coconut milk to a liquid measuring cup or medium bowl, add the green curry paste, stir with a fork until smooth, then season to taste with salt. (Be aware that some curry pastes are quite salty.)
• Arrange the tofu in an even layer in a large (12-inch) nonstick or well-seasoned cast-iron skillet. Pour 2 tablespoons coconut-curry mixture over the tofu and flip the tofu to coat. Set the skillet over medium-high and cook tofu without flipping until the skillet is dry and the undersides of the tofu are speckled golden, 3 to 5 minutes.
• Add the oil, swirl to coat, then flip the tofu. Cook until browned and crisp, 3 to 5 minutes, then flip once more until the remaining side is browned and crisp, 1 to 2 minutes, adding additional oil as needed. Transfer to a plate.
• If the skillet is dry, add more oil, over medium-high, then add the vegetables, season with salt, and cook, without stirring, until charred underneath, 2 to 3 minutes. Pour in the remaining coconut-curry mixture and boil, stirring occasionally, until the vegetables are crisp-tender and the liquid has thickened to a glaze, 4 to 5 minutes. (The sauce is ready when a spoon dragged across the bottom of the skillet leaves a trail.) Turn off the heat, stir in the lime juice, then add the tofu and gently stir to coat. Season to taste with salt. Eat on top of rice.

EASY SESAME TOFU WITH TERIYAKI VEGETABLES

Steps:

• Spray a skillet with cooking spray and heat over medium heat. Add bell peppers and onion and cook, stirring occasionally, until vegetables are slightly tender, about 5 minutes.
• Meanwhile, slice tofu widthwise into 1/4-inch thick slices. Spray a second skillet with a little cooking spray to ensure all surfaces are coated. Lay tofu slices side by side in a flat layer in the skillet; you will have to work in batches. Sprinkle exposed side of each tofu piece with sesame seeds.
• Cook over medium heat until tofu is firm, 3 to 5 minutes. Flip each piece of tofu over with a fork. Sprinkle the cooked side of the tofu with sesame seeds and cook until firm and browned, 3 to 5 minutes longer. Remove tofu from the skillet and set aside. Repeat to cook remaining tofu.
• Stir teriyaki sauce and honey together in a bowl. Add remaining sesame seeds (there should be at least 1/2 cup left) to the sauce. Pour sauce over the vegetables in the pan and heat on low heat until the sauce thickens slightly, about 5 minutes.
• Serve vegetables with sauce over brown rice and top with sesame tofu.