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Teriyaki Tofu

gluten free
wheat free
2 spoon difficulty rating

3 hours

3 hours, 2 of them marinading time

Serves: 2-4

Teriyaki Tofu

Chava Eichner says: ‘This salad is brimming with delicious, zingy flavours as well as lots of vitamins and  minerals. A fabulous way to boost your calcium and iron intake.'

Tip: The texture of pressed tofu is so lovely it is worth the extra effort. Click here for how to press and other tofu tips! It's also worth preparing extra so double up these quantities if possible – it will keep in the fridge for two to three days and makes a wonderful sandwich filling.

 

Ingredients: 

Marinade

  • 5 tbsp dark soya sauce (use tamari for a gluten-free option)
  • 3 tbsp maple or agave syrup
  • 1 tbsp mirin or 1 tsp cider vinegar
  • 1 medium hot chilli
  • 1 large garlic clove
  • 1 tbsp grated ginger
  • 1 tsp cornflour (or arrowroot for a gluten-free option)
  • 5 tbsp water
  • 3 tbsp oil

Main ingredients

  • 400g firm tofu, eg Cauldron or Dragonfly. Some Oriental grocers sell fantastic firm or extra firm tofu, eg Unicurd brand
  • 3 blood oranges
  • 100g/3½oz watercress
  • 1 red onion, thinly sliced
  • 3 tbsp pumpkin seeds
  • ½ tsp ground cumin
  • ½ tsp ground coriander

ALL KITTED OUT

  • Kitchen paper
  • Chopping board and knife
  • Heavy weights (eg books, tins of food)
  • Measuring spoons
  • Grater
  • Stick blender
  • Small saucepan to make marinade
  • Mixing spoon
  • Dish to marinate plus something to cover it.Alternatively, use a tupperware container with lid
  • Oven trays x 2 plus baking parchment or tinfoil to line each one
  • Spatula or fish slice
  • Serving plate

Method: 

1. Wrap tofu in several layers of kitchen paper. Place on a plate with a chopping board and heavy weight on top (I use cookbooks!). Press tofu for an hour.

2. In the meantime, make the marinade by blending all ingredients together and heating slowly in a saucepan until thickened. Add a splash more water if too thick.

3. Cut drained tofu into four triangles. Slice each triangle into halves lengthwise. Place pieces in a dish and coat with marinade. Cover and set aside for an hour.

4. Transfer tofu to a lined tray (retaining leftover marinade). Bake in preheated oven at 180˚C/350˚F/Gas Mark 4 for 25 minutes or until browned.

5. Drizzle ½ tsp of vegetable oil over pumpkin seeds, stir in cumin and coriander. Spread seeds on a tray and roast for 15-20 minutes, turning occasionally.

6. While tofu and seeds are roasting, cut off orange peel. Slice oranges into thin slices and arrange on a plate with watercress and sliced red onion.

7. Place hot tofu on top, sprinkle with the seeds and drizzle with remaining marinade.

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