HelloFresh
home iconhome iconRecipe Archive
arrow right iconarrow right icon
Modern Recipes
Teriyaki-Glazed Tofu

Teriyaki-Glazed Tofu

with Garlic-Ginger Rice & Crispy Shallots

Read more

It's time to get your tofu on! Dust it in flour and fry until crisp and golden, then add sesame seeds and teriyaki sauce for flavour and crunch. Served with garlic-ginger rice and a medley of veggies, this tasty combo is all kinds of wonderful.

Allergens:MilkSoyGlutenSesame
Prep Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 knob

ginger

1 packet

jasmine rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 unit

carrot

1 unit

courgette

1 bag

green beans

1 pinch

chilli flakes

½ unit

lemon

1 block

firm tofu

(ContainsSoyMay be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Egg)

1 sachet

mixed sesame seeds

(ContainsSesameMay be presentGluten, Peanuts, Tree Nuts, Milk, Soy)

½ sachet

teriyaki sauce

(ContainsSoy, Gluten, Sesame)

1 packet

crispy shallots

(ContainsGluten)

2 clove

garlic

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.25 cup

water

¼ tsp

salt

4 tsp

plain flour

(ContainsGluten)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2760 kJ
Fat22 g
of which saturates8.6 g
Carbohydrate88.7 g
of which sugars16.7 g
Protein22.4 g
Sodium920 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Lid
Instructionsarrow up iconarrow up icon
download icondownload icon
COOK THE GARLIC-GINGER RICE
COOK THE GARLIC-GINGER RICE
1

Finely grate the garlic (or use a garlic press) and ginger. In a medium saucepan, melt the butter and a dash of olive oil over a medium heat. Add the garlic and ginger and cook until fragrant, 1-2 minutes. Add the water and the salt and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered until the rice is tender and all the water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!

PREP THE VEG
PREP THE VEG
2

While the rice is cooking, thinly slice the carrot (unpeeled) and courgette into half-moons. Trim the green beans and cut into 2cm pieces. Slice the lemon (see ingredients list) into wedges. Cut the firm tofu into 1cm cubes.

COOK THE VEGGIES
COOK THE VEGGIES
3

In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add the carrot, courgette and green beans and cook, stirring occasionally, until tender, 5 minutes. TIP: Add a splash of water to speed up the cooking. Add a pinch of chilli flakes (if using) and cook until fragrant, 1 minute. Season with salt and pepper, then transfer to a medium bowl and cover to keep warm. TIP: Don't worry if the veggies char a little, this adds to the flavour.

PREP THE TOFU
PREP THE TOFU
4

In a medium bowl, add the plain flour and tofu and toss to coat.

COOK THE TOFU
COOK THE TOFU
5

When the rice has 5 minutes cook time remaining, return the frying pan to a medium-high heat with a good drizzle of olive oil. When the oil is hot, add the tofu and cook, turning occasionally, until golden, 5-7 minutes. Remove the pan from the heat, then add the mixed sesame seeds and teriyaki sauce (see ingredients list). Toss to coat the tofu in the sauce mixture.

Serve up
Serve up
6

Divide the garlic-ginger rice between bowls. Top with the veggies and teriyaki tofu. Spoon over any excess sauce remaining in the pan, sprinkle with the crispy shallots and top with a squeeze of lemon juice.