When I was younger, I would put teriyaki sauce on everything. It was my form of ketchup: the perfect condiment for almost every meal. While I no longer drown my food it in, one pairing that has stuck with me is teriyaki and crispy tofu. Although teriyaki sauce is readily available, homemade has even more flavour, and it is cheap and easy to make. Serve on a bed of steamed rice, sprinkled with a hefty dose of sesame seeds. This goes perfectly alongside Miso caramel aubergine.
Use tamari in place of soy sauce.
First marinate the tofu. Cut the tofu into cubes. In a bowl, mix together the soy sauce, ginger, garlic, brown sugar and 1 cup (
Meanwhile, place the remaining marinade in a saucepan. Mix 1 tablespoon cornflour with 3 tablespoons water until smooth. Add to the pan and bring to the boil, then reduce the heat and simmer, stirring, until the sauce thickens.
Stir the crispy tofu cubes into the sauce and serve hot, garnished with spring onion, chilli and sesame seeds.
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