Tofu Teriyaki with Mangetout
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Ingredients
- 500 g firm tofu, cubed
- 150 g mangetout
- 2 tbsp cornflour
- 3 tbsp soy sauce
- 3 tbsp mirin
- 1 tbsp caster sugar
- 15 g unsalted butter
- 1 tbsp vegetable oil
- 300 g sushi rice
- 1 tbsp toasted sesame seeds
Nutrition (per serving)
- Calories
- 590 kcal
- Protein
- 26.2 g
- Carbohydrate
- 74.5 g
- of which sugars
- 10.1 g
- Fat
- 18.9 g
- of which saturates
- 4.3 g
- Fibre
- 3.7 g
- Salt
- 1.94 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack and keep warm.
- 2
Press the tofu between kitchen paper for 10 minutes, then toss in the cornflour.
- 3
Heat the vegetable oil in a frying pan over a medium-high heat and fry the tofu for 3-4 minutes, turning, until golden on all sides. Lift out onto a plate.
- 4
Add the mangetout to the pan and stir-fry for 2 minutes until just tender.
- 5
Mix the soy sauce, mirin and caster sugar in a small jug, pour into the pan with the butter and bubble for 1 minute until the butter has melted in.
- 6
Return the tofu to the pan and toss gently to coat in the glaze.
- 7
Scatter with the toasted sesame seeds and serve with the rice.
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