ROASTED TERIYAKI TOFU STEAKS WITH GLAZED GREEN VEGETABLES

Roasted Teriyaki Tofu Steaks With Glazed Green Vegetables image

Make and share this Roasted Teriyaki Tofu Steaks With Glazed Green Vegetables recipe from Food.com.

Provided by PinkCherryBlossom

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

17 ounces fresh firm tofu, cut into 4 pieces (1 lb, 1 ounce)
4 fresh shiitake mushrooms
7 1/4 ounces dried egg noodles
4 1/2 fluid ounces dark soy sauce
4 1/2 fluid ounces mirin (Japanese sweet rice wine)
4 1/2 fluid ounces sake
1 tablespoon sugar
2 tablespoons sunflower oil
2 garlic cloves, finely sliced
7 1/4 ounces broccoli florets
1 leek, white and light green parts finely sliced
7 1/4 ounces pak choi, quartered lengthways
1 fennel bulb, trimmed and finely sliced
2 teaspoons cornflour, mixed with
4 tablespoons cold water
2 spring onions, finely sliced diagonally
1 tablespoon toasted sesame seeds, pan-toasted

Steps:

To make the marinade, put the soy sauce, mirin, sake and sugar in a large frying pan and heat, stirring until the sugar has dissolved.
Add the tofu and mushrooms, if using. Simmer gently for about 15 minutes, turning the tofu over halfway through cooking.
Transfer the tofu steaks to a lightly oiled baking dish or roasting tin.
Spoon a little sauce on top and roast in a preheated oven at 220C/425F/Gas 7 for 10 minutes. Keep them warm.
Using a slotted spoon, remove the mushrooms from the remaining sauce, squeeze dry and slice finely. Reserve the sauce.
To make the glazed vegetables, heat a wok until hot, then add the oil. Add the garlic, broccoli, leek and sliced mushrooms and stir fry for two minutes.
Add the pak choi and the fennel. Stir fry for two minutes.
Add the reserved sauce and 2½fl oz water, stir, cover and cook for two minutes.
Push the vegetables to the back of the wok, add the cornflour mixture to the bubbling juices and stir until thickened.
Mix the vegetables into the sauce.
Cook the noodles according to the packet instructions, then drain.
To serve, put a nest of noodles on warmed plates and pile on the vegetables.
Turn the tofu steaks over and put shiny side up on top of the vegetables.
Sprinkle with spring onions and toasted sesame seeds and serve.

Nutrition Facts : Calories 526.2, Fat 16.4, SaturatedFat 2.8, Cholesterol 43.4, Sodium 2545.8, Carbohydrate 63.8, Fiber 6.5, Sugar 7.8, Protein 25.7

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