Teriyaki Tofu Bowl
Donal's Notes
If you have a bit of extra time you can press the tofu for up to 30 minutes to extract even more water, then marinate it for 15–20 minutes in a little extra teriyaki sauce before cooking. You will find the tofu goes crispier and is even more delicious.
Chopping board
Chopping knife
Kitchen paper
Non-stick frying pan
Tongs
Wooden spoon
Microplane
Peeler
Julienne peeler
Instructions
1
Peel and finely chop the garlic and peel and finely grate the ginger and set aside.
2
Prep the cucumber and carrots by peeling and shred using a julienne peeler and set aside.
3
Press the tofu firmly between kitchen paper to remove as much water as possible. Cut into 2cm cubes.
4
In a bowl, add the cornflour to the tofu, season with salt and pepper, and toss around the tofu cubes until fully coated.
5
Heat half the oil in a frying pan or wok and fry the tofu over a high heat until golden all over – allow a crust to form on all sides. Remove from the pan and set aside.
6
Add the remaining oil to the pan and fry the garlic and ginger for 1–2 minutes, then add the cauliflower rice and a splash of water and steam fry for 3-4 minutes. Remove from the pan and set aside.
7
Add the tofu back to the pan with the teriyaki sauce and return to the heat to bubble until the tofu is coated all over.
8
Serve the tofu on a bed of cauliflower rice with the cucumber and carrots arranged around the bowl. Serve immediately.
