Teriyaki tofu

Ingredients

• 400 gfirm tofu
• 2 tablespoonscornflour
• 1broccoli
• 120 mlsoy sauce
• 60 gbrown sugar
• 1 tablespoonmaple syrup
• 3 tablespoonsmirin or rice wine vinegar
• 1 teaspoonsesame oil
• 1/2 teaspoongarlic powder
• 1 teaspoonfinely chopped ginger
• 1 tablespooncornflour

Instructions

1. 1

   Coat the tofu

   Preheat the oven to 180°C. Cut the tofu into cubes and put them in a bowl. Add 2 tablespoons of cornflour and toss until every piece is coated.

2. 2

   Arrange on tray

   Line a baking tray with baking paper and spread the tofu cubes over it.

3. 3

   Bake until crisp

   Bake for 25 minutes, turning the tofu halfway through.

4. 4

   Cook the broccoli

   Separate the broccoli into florets and boil or steam them in a little water. Keep them slightly crisp rather than cooking until very soft.

5. 5

   Simmer the sauce

   Put all the sauce ingredients in a saucepan and simmer over a medium heat for 3–4 minutes, until thick and sticky.

6. 6

   Coat and serve

   Add the baked tofu to the sauce and stir to coat. Serve with brown rice and the broccoli on the side, then finish with sesame seeds and freshly chopped spring onions.

What is teriyaki tofu?

Teriyaki is a Japanese cooking style associated with a glossy, savoury-sweet glaze. This version uses baked tofu rather than cooking it directly in the sauce, so the pieces can develop a firmer outside before being coated.

Broccoli makes a simple vegetable side, while the sauce brings together soy, sugar, mirin or rice wine vinegar, maple syrup and aromatics.

Nutrition and macros by portion

The nutrition label shows one serving as written: 310 calories, 17g protein, 46g carbs, 8g fat.

The tofu supplies most of the protein and some of the fat; the brown sugar, maple syrup and cornflour contribute much of the carbohydrate, while sesame oil adds fat. Soy sauce is the main source of sodium. Serve with a generous amount of broccoli and a measured portion of brown rice to round out the plate.

Why bake the tofu first?

Cornflour: a light coating helps the tofu form a drier, firmer surface as it bakes. Toss thoroughly so there are no large clumps left on the cubes.

Baking: spreading the pieces out gives them room to cook rather than steam against one another. Turning them halfway helps them brown more evenly.

Getting the sauce right

The listed sauce ingredients are simmered together until thick and sticky, which takes 3–4 minutes over medium heat. Stir as it cooks and keep an eye on it so the sugary sauce does not catch on the bottom of the pan.

The final tablespoon of cornflour is included in the recipe’s sauce ingredients. Stir it in well with the other ingredients to avoid lumps.

Broccoli with a little bite

Cut the broccoli into florets of similar size so they cook at roughly the same pace. Boil or steam them in a little water, checking as they soften.

Stop while the florets are still slightly crisp, as the recipe specifies. Very soft broccoli will have less contrast with the sticky tofu.

A useful weeknight timeline

The stated total time is 30 minutes, including the 25-minute bake. Get the tofu into the oven first, then prepare the broccoli and sauce while it cooks.

The sauce only needs a short simmer, so it can be made towards the end of the baking time. Add the tofu once it is baked and serve promptly.

Serving the meal

Brown rice is suggested as the base, with broccoli on the side and the sauced tofu on top or alongside. Sesame seeds and freshly chopped spring onions are listed as finishing touches in the method, though no quantities are specified.

Serve the tofu soon after coating it so the baked surface has the best chance of staying firm beneath the glaze.

Recipe notes & tips

• Cut the tofu into similar-sized cubes so they bake at a similar rate.
• Spread the tofu out on the tray instead of piling the cubes together.
• Turn the tofu after about 12 minutes of baking.
• Keep the broccoli slightly crisp, as the recipe recommends.
• Stir the sauce as it simmers and take it off the heat once it is thick and sticky.

Variations

• Use tamari: swap it for the soy sauce if you prefer that flavour or need a gluten-free option, and check the label.
• Choose vinegar: use rice wine vinegar instead of mirin for the alternative specified in the recipe.
• Add chilli: stir a little chilli into the sauce for heat.
• Change the greens: serve with another steamed vegetable in place of broccoli.
• Finish with sesame: add sesame seeds and chopped spring onions just before serving, as suggested in the method.

Common mistakes to avoid

• Crowded tray: the tofu can steam rather than firm up; arrange the cubes in a single layer.
• Patchy coating: uncovered areas may not firm as well; toss the cubes until the cornflour is distributed across them.
• Overcooked broccoli: it loses the crisp texture intended here; check it while boiling or steaming and stop while it still has some bite.
• Lumpy sauce: dry cornflour can clump; stir the sauce ingredients together thoroughly in the pan.
• Sauce cooked too long: it can become overly thick or catch; simmer only for 3–4 minutes and watch it closely.

How to store

Refrigerate leftover tofu and broccoli in a covered container for up to 3 days. Reheat gently in a pan or microwave until hot; the tofu may soften after storage, and the sauce may thicken further.

Frequently asked questions