Teriyaki Tofu

Name: Teriyaki Tofu with Roasted Bok Choy and Basmati Rice
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 280 Firm Tofu; 15 Mirin; 15 Sesame Seeds; 24 Sesame Oil; 25 Soy Sauce; 1 Pak Choi; 1 Steamed Basmati Rice; 1 Spring Onion; 20 Cornflour; 1 Lime; 1 Ginger; 25 Ketjap Manis; ¼ Sugar

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.

Allergens:

Sesamzaad

•Gluten

•Soja

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

280

Firm Tofu

Mirin

Sesame Seeds

Sesame Oil

(Contains: Sesamzaad)

Soy Sauce

(Contains: Gluten, Soja)

Pak Choi

Steamed Basmati Rice

Spring Onion

Cornflour

Lime

Ginger

Ketjap Manis

(Contains: Soja)

Not included in your delivery

Sugar

Nutritional information

Energy (kcal)599 kcal

Energy (kJ)2506 kJ

Fat27 g

of which saturates4 g

Carbohydrate62 g

of which sugars11 g

Protein24 g

Salt4 g

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

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!