Whether you’re fully committed to a plant-based lifestyle, giving Veganuary a go, or just want to try something new and delicious — this teriyaki tofu recipe from Niall Kirkland is an instant win.
He shows just how easy it is to make satisfyingly crispy tofu pieces with a simple cornflour coating and your own tangy teriyaki sauce, ideal for creating your own ‘fakeaway’ lunch instead of splashing the cash or caving in to unhealthier options.
Serves 3
Ingredients
For the crispy tofu:
- 300g tofu (cubed)
- 50g cornflour (+ 1 tbsp. for sauce)
- 1.5 tbsp. 100% Coconut Oil
- 1 garlic clove (finely chopped)
- Small cube of ginger (finely chopped)
- 1 onion (thinly sliced)
- 2 tbsp. soy sauce
- 1 tbsp. sesame seed oil
- 1 tbsp. brown sugar
- 75ml water
To serve:
- 125g basmati rice
- Chopped carrot
- Chopped cucumber
- Sesame seeds to garnish
Method
- First, fill a shallow bowl with 50g of cornflour and coat all of the tofu pieces by rolling about.
- Then, heat a tablespoon of coconut oil in a frying pan and add the tofu pieces.
- Fry the tofu over a medium heat, turning the pieces regularly until crispy and golden on the outside, then set aside.
- Next, add another small amount of coconut oil to the pan, add the garlic and ginger and fry for 1 minute.
- Then, add the onion and continue frying for another few minutes until the onion softens.
- Add the soy sauce, sesame seed oil and brown sugar, stir in well and then add your cornflour mixed with roughly 75ml of warm water.
- Leave your sauce to simmer — it will thicken due to the cornflour — and once it has reached your desired consistency, add the tofu back to the pan and coat thoroughly with teriyaki sauce before removing from heat.
- Pack your Klick Box with rice and salad, then tofu, followed by carrots, cucumber and garnish with sesame seeds.
