Teriyaki Tofu & Rice with Ginger Pickles Recipe

Ingredients

280g plain tofu
1 tbsp cornflour
50g teriyaki sauce
150g white basmati rice
2 tbsp tamari
1 tbsp mirin
25g ginger
1 tsp sugar
½ cucumber
2 carrots
100g beetroot
2 spring onions
1 tsp sesame seeds

Prep: 20 mins | Cook: 20 mins

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Method

1. Drain the tofu, then pat it dry with kitchen paper or a clean tea towel. Chop into 6-8 chunks. Dust the cornflour into a bowl and add the tofu. Turn to coat the tofu chunks in the cornflour. Add the teriyaki sauce to the bowl and turn to coat the tofu in that. Set aside to marinate.

2. Fill your kettle and boil it. Rinse the rice under cold water and tip it into a small pan. Add 300ml boiling water and a pinch of salt. Cover the pan, bring back to the boil and then turn the heat right down. Very gently simmer for 8 mins till the rice has absorbed all the water. Take the pan off the heat and let the rice sit in the pan, lid on, for 5-8 mins to steam the rice.

3. Pour the tamari and mirin into a mixing bowl. Peel and finely grate in the ginger. Add the sugar and stir well to mix. This is the marinade for your ginger pickles.

4. Halve the cucumber lentgthways, then slice it into thin half-moons. Add the cucumber to the marinade and toss to mix. Trim and peel the carrots, then halve them lengthways and chop them to match the cucumber. Add to the marinade and toss to mix. Trim and peel the beetroot, slice in half and then slice into thin wedges. Add to the bowl with the other veg and toss to mix. Set the veg aside for 10 mins to marinate.

5. Trim the roots and any ragged greens from the spring onions. Chop the white parts of the sping onions into 2-3cm-long chunks. Finely slice the green parts and set aside for later.

6. Preheat your grill to high. Line a baking tray with foil. Lift the tofu chunks out of the marinade and add them to the tray. Slide under the grill for 3-4 mins till starting to cisp up. Turn the tofu over and add the spring onion white to the tray. Grill for 3-4 mins till the tofu is crisp on both sides and the spring onion chunks are tender.

7. Divide the rice between two warm bowls. Top with the pickled veg, drizzling over any juices from their bowl. Arrange the tofu and sping onions in the bowls. Sprinkle over the spring onion greens and sesame seeds to garnish, and serve.

8. No Stains, All Gains
Beetroot likes to stain everything a cheerful purple colour, which is pretty but also annoying. When you’re preparing beetroot, use a glass chopping board or one you can wash up straight away, and wear an apron to protect your clothes. You can squeeze a little lemon juice onto your hands and rub them together to help shift any beetroot stains from your fingers.