Tag: tofu

Sticky Maple Balsamic Glazed Tempeh

Sticky Maple Balsamic Glazed Tempeh

Tempeh. Are you familiar?! Up until a couple of years ago I was really more of a tofu girl, but after a few experiments – not all of them successful(!) – I have come to love tempeh just as much, if not more than its 

Mirin Glazed Tofu with Bok Choy & Shitake

Mirin Glazed Tofu with Bok Choy & Shitake

I have spoken before about my lifelong quest to make tofu taste really good, and today I want to tell you about another one of my tricks! One of my favourite ways to come up with delicious tofu recipes, is to take inspiration from seafood. 

Broccoli & Tofu Teriyaki Bowl

Broccoli & Tofu Teriyaki Bowl

Broccoli & Tofu Teriyaki Bowl

One of the things I have loved most about blogging, is the community you become a part of. This is a community made up of food enthusiasts who pour themselves into their craft, simply for the love of it. There are THOUSANDS of great blogs, and I always have a wealth of new recipes at my fingertips to be inspired by. I also love that the food blog community is constantly sharing, tweaking and adapting each others recipes.

Broccoli & Tofu Teriyaki BowlBroccoli & Tofu Teriyaki BowlTake this Broccoli & Tofu Teriyaki bowl for example. It is adapted from Cookie & Kate’s Roasted Brussels Sprouts and Crispy Baked Tofu recipe. Kate adapted her recipe from Greens & Chocolate’s recipe for Siracha & Honey Gazed Brussels Sprouts and The Kitchn’s Baked Tofu. I adored the original recipe, but I wanted to put my own spin on it. So I swapped the brussels for broccoli, the rice for soba noodles, and the glaze for more of a sauce. The result is a healthy and simple meal, bursting to the brim with flavour!

Broccoli & Tofu Teriyaki BowlBroccoli & Tofu Teriyaki BowlI’m always looking for new recommendations, what are some of your favourite blogs?!

Broccoli & Tofu Teriyaki Bowl
 
Prep time
Cook time
Total time
 
Japanese inspired noodle bowl with broccoli, tofu and teriyaki sauce
Author:
Serves: 4
Ingredients
  • Tofu:
  • 1 15oz block extra firm tofu
  • 1 tbsp olive oil
  • 1 tbsp soy sauce or tamari (low sodium)
  • 1 tbsp corn starch or arrowroot starch
  • Broccoli:
  • 1 large head of broccoli
  • 2 tbsp olive oil
  • salt and pepper
  • Teriyaki Sauce:
  • ¼ cup/60ml soy sauce or tamari (low sodium)
  • ¼ cup/60ml honey or agave for vegan
  • 1 inch piece of ginger, minced
  • 1 garlic clove, minced
  • 1 tbsp toasted sesame oil
  • 1 tbsp sesame seeds
  • ½ tsp chili flakes (or more or less to taste)
  • Noodles:
  • ½ lb or 225g soba noodles
Method
  1. Preheat oven to 400F/200C
  2. Drain the water from the package of tofu, cut the tofu in half lengthways so that you have two rectangular slabs
  3. Transfer the slabs onto a clean tea towel or paper towel, place on a flat, sturdy surface. Place a chopping board or plate on top of the tofu, and put a weighty object on top of the board or plate (I use a 5lb dumbbell...!)
  4. Cut the broccoli into small florets, transfer into a roasting dish, toss with olive oil and season with salt and pepper
  5. After the tofu has had a chance to drain off for 10-15 minutes, remove the weighty object and tea towel, cut each slab into 15 equal squares (3 columns and 5 rows), transfer into a large bowl
  6. Using your fingers, carefully toss the tofu with olive oil and soy sauce, when each square has an even coating, sprinkle over the cornstarch and carefully toss again with your fingers until the starch is fully incorporated
  7. Transfer the tofu onto a lined baking sheet
  8. Place the tofu in the top ⅓ of the oven and the broccoli in the bottom ⅓, cook for about 25-30 minutes, tossing half way through cooking
  9. While the broccoli and tofu are cooking, prepare the sauce and noodles
  10. In a small sauce pan, heat toasted sesame oil over a low-medium heat, add the garlic and ginger and sauté for a minute
  11. Add the remaining ingredients and whisk until smooth, increase heat to medium and bring to a simmer, cook for about 15 minutes stirring often, remove from the heat and set aside to thicken
  12. About 5 minutes before tofu and broccoli are cooked, cook the soba noodles in a large pot according to package instructions, drain thoroughly and return to the large pot
  13. Add the cooked broccoli and tofu to the pot, toss everything together with a pair of kitchen tongs
  14. Drizzle the teriyaki sauce over the top, and toss again

Notes:

Adapted from here.

This dish is gluten free as long as you use tamari and not soy sauce, also check your noodles! Soba noodles are supposed to be made from buckwheat, but many brands add wheat flour (tut, tut!), you can find a 100% buckwheat version here.

This dish is vegan as long as you use agave instead of honey.

See my other Tofu recipes here.

Tofu Rancheros

Tofu Rancheros

When I first moved to the States, I was delighted to find that Breakfast is an event here. I remember marveling at the extensive menu of the greasy spoon, and the pleasant shock of having my coffee filled up an unlimited amount (upon reflection, I 

Honey Glazed Tofu

Honey Glazed Tofu

I feel like I have been on a mission to make tofu taste good for almost as long as I have been a vegetarian. Why does tofu have such a bad reputation? I think like many other vegetarian or vegan menu items, it is thrown