Teriyaki tofu with creamy mash & garlic chilli pak choi

If you’ve not tried cooking with tofu before, it’s all about the preparation. Ideally buy extra firm, Tofoo do a fantastic one. If you can’t find that, you’re going to need to ‘press’ your tofu. Don’t need anything fancy, just a couple of plates, some clean tea towels, and a stack of cook books. Place the tofu between two tea towels, then two plates. Stack your cook books on top and leave for around 30 mins. This gets all the water out and gives you a much better texture. You can find the tofu in the ‘free from’ section in your local supermarket.



Ingredients

  • Potatoes

  • Butter

  • Salt

  • Pepper

  • 2 tbsp maple syrup/vegan honey

  • 2 tbsp sweet chilli sauce

  • 2 tsp sesame oil

  • 4 tbsp soy sauce

  • 4 tsp grated ginger

  • 1 tsp grated garlic

  • Tofu

  • 2 Pak choi

  • 2 tsp of vegetable oil

  • 2 tsp sesame oil

  • 2 grated garlic cloves

  • 1 sliced chilli

  • 75ml veg stock


Method


This sauce is perfect with tofu, its sweet and sticky and very delicious. It may seem strange

serving an Asian-inspired dish with mash, but trust me on this one - it’s like mash and gravy, but better!

For the mash:

Boil your potatoes until soft, when ready mash with plenty of butter and season well.

For the sauce:

Mix 2 tbsp maple syrup/vegan honey, 2 tbsp sweet chilli sauce, 2 tsp sesame oil, 4 tbsp soy sauce, 4 tsp grated ginger and 1 tsp grated garlic.

Begin cooking on a low heat.

For the tofu:

Slice into pieces and heat a frying pan with a couple of tbsp of oil. Fry on a medium heat until crispy on one side, then flip.

For the pak choi:

Cut along the bottom of the base of two pak choi so that the leaves fall apart. Heat 2 tsp of vegetable oil and 2 tsp sesame oil in a wok and add 2 grated garlic cloves and 1 sliced chilli. Add the pak choi and fry until the leaves start to wilt, pour over 75ml veg stock and cover tightly with a lid for around 5 minutes. Be careful not to over cook, you want the pak choi to retain some crunch.


PART OF THE VEGANUARY RANGE OF RECIPES in our latest E-Magazine, for more click here


Meet Rosa

@woodhillkichen began in June 2020 after deciding I could not take one more picture of my food to sit on my camera roll unseen by the world. Be it home cooked or eating out, there’s nothing I find more satisfying than good food and getting the perfect pic!


Despite still working through lockdown, quieter weekends gave me the chance to experiment with new recipes and spend a little more time in the @woodhillkichen.


Proving vegetables don’t need to be boring and that cake is ALWAYS a good idea is my goal and I hope to encourage people to love their leftovers, shop small and support local businesses!




  • White Facebook Icon
  • White Twitter Icon
  • White Google+ Icon