Roasted Teriyaki Tofu Steaks With Glazed Green Vegetables Recipes

ROASTED TERIYAKI TOFU STEAKS WITH GLAZED GREEN VEGETABLES

Steps:

• To make the marinade, put the soy sauce, mirin, sake and sugar in a large frying pan and heat, stirring until the sugar has dissolved.
• Add the tofu and mushrooms, if using. Simmer gently for about 15 minutes, turning the tofu over halfway through cooking.
• Transfer the tofu steaks to a lightly oiled baking dish or roasting tin.
• Spoon a little sauce on top and roast in a preheated oven at 220C/425F/Gas 7 for 10 minutes. Keep them warm.
• Using a slotted spoon, remove the mushrooms from the remaining sauce, squeeze dry and slice finely. Reserve the sauce.
• To make the glazed vegetables, heat a wok until hot, then add the oil. Add the garlic, broccoli, leek and sliced mushrooms and stir fry for two minutes.
• Add the pak choi and the fennel. Stir fry for two minutes.
• Add the reserved sauce and 2½fl oz water, stir, cover and cook for two minutes.
• Push the vegetables to the back of the wok, add the cornflour mixture to the bubbling juices and stir until thickened.
• Mix the vegetables into the sauce.
• Cook the noodles according to the packet instructions, then drain.
• To serve, put a nest of noodles on warmed plates and pile on the vegetables.
• Turn the tofu steaks over and put shiny side up on top of the vegetables.
• Sprinkle with spring onions and toasted sesame seeds and serve.

CRISPY TOFU WITH ROASTED VEGETABLES

Steps:

• Put a large baking sheet on the middle or lower oven rack and preheat to 500 ̊ F. Cut the sweet potatoes in half lengthwise, then halve each piece lengthwise to make 4 long wedges.
• Slice the wedges crosswise and combine in a large bowl with the green beans, 2 tablespoons olive oil, 3/4 teaspoon salt and a generous grinding of pepper; toss well. Spread on the hot baking sheet and roast, tossing once, until tender and browned in spots, about 30 minutes.
• Meanwhile, cut the tofu into twelve 1 1/2- to 1 3/4-inch cubes. Press with paper towels to absorb some of the moisture; season with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, turning occasionally, until browned and crisp on all sides, about 15 minutes.
• Combine the parsley, chives, lemon zest and a pinch each of salt and pepper in a mini food processor; pulse until chopped (or finely chop by hand). Add the remaining 3 tablespoons
• olive oil and pulse to combine. Scrape into a bowl and stir in the lemon juice and 1 to 2 teaspoons water to make the sauce loose enough to drizzle. Season with salt and pepper.
• Divide the vegetables and tofu among plates. Drizzle with the herb sauce and top with the almonds and more chives.