Roasted Teriyaki Tofu Steaks With Glazed Green Vegetables

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 17 ounces fresh firm tofu, cut into 4 pieces (1 lb, 1 ounce)
• 4 fresh shiitake mushrooms
• 7 1/4 ounces dried egg noodles
• 4 1/2 fluid ounces dark soy sauce
• 4 1/2 fluid ounces mirin (japanese sweet rice )
• 4 1/2 fluid ounces
• 1 tablespoon sugar
• 2 tablespoons sunflower oil
• 2 garlic cloves, finely sliced
• 7 1/4 ounces broccoli florets
• 1 leek, white and light green parts finely sliced
• 7 1/4 ounces pak choi, quartered lengthways
• 1 fennel bulb, trimmed and finely sliced
• 2 teaspoons cornflour, mixed with
• 4 tablespoons cold water
• 2 spring onions, finely sliced diagonally
• 1 tablespoon toasted sesame seeds, pan-toasted

Recipe

• 1 to make the marinade, put the soy sauce, mirin, and sugar in a large frying pan and heat, stirring until the sugar has dissolved.
• 2 add the tofu and mushrooms, if using. simmer gently for about 15 minutes, turning the tofu over halfway through cooking.
• 3 transfer the tofu steaks to a lightly oiled baking dish or roasting tin.
• 4 spoon a little sauce on top and roast in a preheated oven at 220c/425f/gas 7 for 10 minutes. keep them warm.
• 5 using a slotted spoon, remove the mushrooms from the remaining sauce, squeeze dry and slice finely. reserve the sauce.
• 6 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.
• 7 add the pak choi and the fennel. stir fry for two minutes.
• 8 add the reserved sauce and 2½fl oz water, stir, cover and cook for two minutes.
• 9 push the vegetables to the back of the wok, add the cornflour mixture to the bubbling juices and stir until thickened.
• 10 mix the vegetables into the sauce.
• 11 cook the noodles according to the packet instructions, then drain.
• 12 to serve, put a nest of noodles on warmed plates and pile on the vegetables.
• 13 turn the tofu steaks over and put shiny side up on top of the vegetables.
• 14 sprinkle with spring onions and toasted sesame seeds and serve.