Teriyaki Tofu Steaks

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The delicious teriyaki marinade, a blend of dark soya sauce, brown sugar, sake, mirin, and fresh ginger, imparts a wonderful salty, sweet and yet tangy taste to tofu steaks. Sake can be replace with dry sherry, and mirin with white wine or vermouth with 1 tablespoon of sugar.

Teriyaki Tofu Steaks

adapted from taste

60 ml Dark soya sauce 60 ml Sake (or dry sherry) 2 tbsp Mirin 2 tbsp Brown sugar 1 tsp Fresh ginger, finely grated 500 g Firm tofu, cut into 1cm-thick slices 2 tsp Sesame oil 1 tbsp Vegetable oil 1 tbsp Toasted sesame seeds 2 Green onions, thinly sliced 1 Red chilli, diagonally thinly sliced Chilli threads Greens

1. Combine the soya sauce, sake, mirin, sugar and ginger in a small saucepan over medium heat. Bring to a simmer. Cook, stirring occasionally, for 2-3 minutes or until sauce thickens slightly. Remove from heat and set aside to cool slightly.
   
2. Place the tofu in a single layer in a glass or ceramic dish. Pour over the soya mixture with the sesame oil. Cover with plastic wrap and place in the fridge for 4 hours to marinate.
   
3. Heat the vegetable oil in a large skillet. Cook the tofu for 3 minutes each side or until caramelized. Transfer to a serving platter. Sprinkle with sesame seeds, green onions and chilli. Serve over the greens.

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