Seasonal Recipes

Tofu Teriyaki with Rice Noodles (V+GF)

Preparation time: 20 minutes + 1 hour marinading time
Baking time: 25 minutes
Cooking time: 15 minutes
Serves: 4

Ingredients for the tofu marinade:
1/4 cup tamari sauce
1 tsp sesame oil
juice of 1 orange
1 tbs maple syrup
1 tbs minced ginger
1 tsp minced garlic

General ingredients:
2 x 280g package of firm tofu
1 cucumber
1/2 zucchini (optional)
4 spring onions
400g broccoli or broccolini/tenderstem + a pinch of salt (sub for beans)
200g of rice noodles 
handful of toasted sesame seeds (black and/or white)
juice of 1 lime (optional)

Ingredients for the teriyaki sauce:
3tbs tamari sauce
2tbs water
1 tbs mirin OR sake
1/2tbs + 1 tsp brown sugar
1/8 cup of sugar
1 tsp minced garlic
1 tsp minced ginger

1/2tbs water
1 tsp arrowroot powder or cornstarch (not corn flour)

Pre-heat the oven to 200C

Start by making the marinade for the tofu by combining all the ingredients for the marinade; then mix well and set aside.

Take your firm, tofu and discard the water it came in. Place on a kitchen towel to soak up any residual moisture and then gently place another kitchen towel on top, press lightly and carefully absorbing more moisture. Next, cut into equal sized cubes, place in a container, pour over the marinade making sure cubes have the opportunity to absorb marinade. Cover and place in the fridge for about an hour.

Make your teriyaki sauce, by combining the tamari sauce, water, sake/mirin, sugar, garlic and ginger. Stir briefly. In a separate little bowl mix together the arrowroot powder and water until just combined. Place ingredients in a saucepan over a medium heat until the sugar is completely dissolved. Stir regularly, so the sauce reduces and becomes thicker. About 5-10 minutes maximum. Once the sauce is done, transfer to a little bowl and set aside.

Next take the cucumber, wash it and, with a vegetable peeler create little cucumber ribbons; I always leave the skin on, but do not use the core of the cucumber as it's just too watery. Once done, set aside.
Then take the courgette (if using) cut into ribbons or zoodles and set aside.
Wash your spring onions, discard the white stalky bits, chop up finely and set aside.

Cover a baking tray with non-stick paper/grease-proof paper. By this stage your tofu should be nicely marinaded and ready to be baked in the oven. Hence place your Tofu on the prepared baking tray and bake for about 25 minutes or until the outside is nice and crisp and the inside still soft. 

About 10 minutes before the Tofu is due to come out of the oven heat a pot full of water, bringing the water to the boil. Once boiled you can steam your broccollini or beans and then turn off the heat and place your rice noodles inside the boiling water for about 3 minutes (or follow instructions on the package). Discard the water immediately when done and pour some cold water over the noodles to stop them from cooking further!

Remove the tofu from the oven, place on top of the noodles and veggies, pouring some of the teriyaki sauce, sesame seeds and spring onions on top as shown on the images above. Feel free to add a dash of lime and enjoy!