This Crispy Tofu Teriyaki stir fry combines fried tofu chunks with sweet veg and a deeply sticky savoury sauce packed with umami. It’s a vegan recipe that's enough to satisfy a carnivore and a perfect addition to an Asian style feast or served simply with rice for an easy weeknight dinner.
Drain 300g Firm Tofu and leave to drain on kitchen paper. Add more kitchen roll on top and use some heavy dishes to press the tofu. Leave the tofu to release some of its liquid whilst preparing the other elements of the dish. Change the kitchen roll if it becomes fully saturated.
Make up the sauce by mixing 4 tbsp Light Soy Sauce with 2 tbsp Mirin and 1 tbsp Cornflour. Once a paste is made, add 1 tsp Garlic Paste, 1 tsp Ginger Paste, 2 tbsp Light Brown Sugar, 1 tsp Sesame Oil and finally 100ml Water.
Set the sauce aside and put a wok/large saucepan/large frying pan onto the hob to start heating.
Slice 100g Onion and roughly 175g Red Bell Pepper into chunky inch hunks.
Stir fry the vegetables in 2 tbsp Vegetable Oil over a high heat. Set aside. I leave the veg on kitchen roll to soak up any excess oil.
Remove the tofu from its press and cut into ½ inch cubes. Add to a medium mixing bowl.
Sprinkle over 2 tbsp Cornflour and 2 tsp Garlic Salt.
Toss the tofu around in the seasoned flour until it is fully coated.
Heat 4 tbsp Vegetable Oil in your cooking vessel of choice.
Fry the coated tofu in the hot oil until crispy and golden on all sides. Use tongs to turn the tofu rather than stir frying to prevent the tofu breaking up.
Drain any excess oil from the pan then add the cooked peppers and onion back to the pan.
Stir the sauce ingredients then pour them into the pan whist continuously stirring.
Simmer gently until the sauce has thickened and coated the other ingredients.
Serve hot and garnish with 1 Spring Onion (topped, tailed and sliced) and 1 tsp Sesame Seeds.