Teriyaki Tofu

Teriyaki Tofu

with Roasted Bok Choy and Basmati Rice

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Looking for a tasty midweek dinner option? Try cooking up our Teriyaki Tofu with Bok Choi & Rice in just 20 minutes for a balanced and tasty dinnertime.

Preparation Time20 minutes
Difficulty levelLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Spring Onion

1 unit(s)


1 unit(s)

Bok Choy

1 unit(s)


1 block(s)



1 pot(s)


1 pack(s)

Basmati Rice

1 sachet

Soy Sauce

(ContainsSoya, Gluten)

1 sachet

Ketjap Manis

(ContainsSoya, Gluten)

1 sachet


1 sachet

Sesame Oil


15 grams

Sesame Seeds


Not included in your delivery

¼ tsp


Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)2506 kJ
Energy (kcal)599 kcal
Fat27.0 g
of which saturates4.0 g
Carbohydrate62 g
of which sugars11.0 g
Protein24 g
Salt4.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Instructionsarrow up iconarrow up icon
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a) Preheat the oven to 160°C. b) Trim the spring onion and finely slice. Zest and quarter the lime. c) Chop the base off the bok choy and discard. Slice lengthways into quarters. d) Peel and grate the ginger. Separate the bok choy leaves and pop onto a baking tray with a drizzle of oil, salt and pepper. Roast on the top shelf of the oven for 10-12 mins, until tender and slightly charred. Turn halfway through.


a) Meanwhile, chop the tofu into 2cm cubes. Lay them on some kitchen paper to soak up some of the moisture. b) Pop the cornflour onto a large plate. Season heavily with pepper. c) Pop the tofu onto the plate. Toss to evenly coat the tofu in the cornflour.


a) Heat a drizzle of oil in large frying pan over high heat. b) Pop the tofu into the pan (leaving any excess cornflour behind!). Fry until golden all over, 6-8 mins, turning occasionally. c) Tip the tofu into a bowl and set aside. Keep the pan.


a) Cook the rice according to the pack instructions.


a) Meanwhile, pop the ginger and half the spring onion into the now empty frying pan over medium heat (add a drizzle of oil if needed). b) Cook for one minute, stirring continuously. c) Add the soy sauce, ketjap manis, mirin, sugar (see ingredients for amount) and sesame oil to the pan. d) Return the tofu to the pan and stir through the teriyaki sauce (that you just made) to heat through, allowing it to bubble and thicken slightly.


a) Divide the cooked rice between your bowls and stir through the lime zest and remaining spring onion. b) Stir the sesame seeds and the juice from half your lime wedges into the tofu and sauce. c) Serve the rice in bowls with the teriyaki tofu on top. Pop the bok choy and leftover lime wedges on the side. Enjoy!