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Ref: 431
Heading: Barbecue
Cuisine: Japanese
Food Type: Vegan
No of Portions: 4
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Ingredients & Prep

   400 g  Tofu firm cut into 1 cm slices
   2 courgettes sliced on the angle 5 mm thick
   250 g  tender stem¬†broccoli
   4 spring onion whole
   1 tbsp  rapeseed oil
   1 tsp  toasted sesame oil
   1/2 tsp  salt
   1/2 tsp  freshly ground black pepper
  Marinade
   4 tbsp  soy sauce
   2 tbsp  soft brown sugar
   2 tbsp  mirin
   1 tbsp  fresh ginger grated
   2 tsp  toasted sesame oil
  Garnish
   sprinkle  fresh coriander chopped
   1 tbsp  toasted sesame seeds
   1 Avocado chunks

Method

  Step 1
Whisk all the marinade ingredients in a bowl, pour a little marinade enough to cover the bottom of a dish, add tofu slices & spring onions, pour over the rest of the marinade over the tofu to cover or use a plastic bag & add marinade/tofu, let it rest for at least 2 hours.
  Step 2
Put sesame seed into a dry frying pan on a med heat, toss until golden brown, tip out straightaway into a bowl, set aside to garnish later.
  Step 3
Place rapeseed & toasted sesame oils plus salt & pepper, mix then add courgette slices & the tender stem broccoli & coat veg.
  Step 4
To cook, first cook courgette & broccoli for about 4 to 5 mins a side depending on how hot the barbecue is, then cook tofu & marinated spring onion for 2 to 3 mins per side or until coloured around the edges, place all on a serving platter & garnish.

Suggestion & Tips

Nice with rice & a Asian salad or mushrooms.
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