Teriyaki Tofu with Charred Spring Onions

Griddled teriyaki tofu and charred spring onions served over wholegrain rice, ready in 30 minutes.

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Recipe Info
Servings: 4
Prep: 5m
Cook: 25m
Total: 30m
Ingredients
  • 300g wholegrain rice
  • 100ml soy sauce
  • 4 tbsp mirin
  • 1 tsp grated ginger
  • 2 tsp honey
  • 700g firm tofu
  • 2 bunches spring onions, ends trimmed
  • 4 tsp sunflower oil
  • 1 tsp sesame seeds
  • 2 red chillies, sliced (optional)
Instructions
  1. Cook the rice according to the pack instructions. Pour the soy sauce, mirin, ginger and honey into a small saucepan and add 100ml water. Bring to a simmer and cook for around 5 minutes, or until slightly thickened. Remove from the heat and set aside until needed.
  2. If your tofu doesn’t feel very firm, press it: wrap the blocks in a few layers of kitchen paper, then weigh down with a heavy pan or tray for 10-15 minutes - the longer you press it, the firmer it will be. Cut the tofu into thick slices.
  3. Heat a griddle pan over high heat and lightly brush the tofu and spring onions with the oil. Griddle until deep char lines appear on both sides, around 4 minutes each side - you may need to do this in batches depending on the size of your griddle pan.
  4. Divide the cooked rice between four plates, top with the tofu and spring onions, then drizzle with the teriyaki sauce. Garnish with the sesame seeds and sliced red chilli, if using.
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