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teriyaki tofu w/ asparagus + snow peas

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Ingredients

  • 350g packet firm tofu, rinsed, patted dry and cut into 2cm cubes
  • 1 x 200g bunch asparagus, woody ends trimmed, then cut in half horizontally
  • 2 good handfuls of snow peas, inner string removed (see above + photos)
  • 4 spring onions, white end only, cut into 4cm lengths with some of the green tips reserved for garnish
  • 2 tablespoons vegetable oil (I use rice bran oil)
  • 2 tablespoons soy sauce (gluten-free if need be)
  • 2 tablespoons mirin
  • 1 tablespoon unrefined raw sugar
  • the juice from 1/4 medium lemon (approx 1 tablespoon)
  • Cooked rice and sliced spring onions to serve
  • Hot sauce, to serve if desired (I add heat to everything)

Details

Preparation

Step 1

First up make sure you have all your vegetable prep done before you start to cook, as the cooking process only takes a matter of minutes. Combine soy sauce, mirin, sugar and lemon juice in a small bowl, mix well and set aside (near your stove-top) for later. Heat oil in a large frying pan and cook tofu over medium heat, turning every couple of minutes until evenly browned on each side (this is a bit of a pain to do, but so worth it when all that lovely sauce sticks to the golden bits). Once all golden and lovely, transfer tofu to a plate. Place pan back on the heat, add a dash more oil if needed and stir-fry all the veges for 1-2 minutes until just starting to wilt, add tofu back into pan, then pour over sauce. Stir-fry for a further minute until veges are just tender and sauce has reduced a little. Serve hot over cooked rice, scattered with chopped spring onion tips and hot sauce, if desired.

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