There is nothing I love more than a delicious teriyaki sauce, yummy broccoli and fried tofu. This dish has the lot. I highly recommend that you try this... vegan or non-vegan, you will definitely love this. It really reminds me of a restaurant-quality dish... but healthier and cheaper! Jerome craves naughty food... so this is a dish that I make him that he really enjoys. But it is not naughty, it just tastes like it should be bad for you! When I make this for dinner, I always try and get out of bed a little earlier than him, so that I can eat the leftovers for breakfast before he can! Muahaha *strokes beard*
1 package (350g-ish) tofu, chopped into cubes
1 tablespoon soy sauce
1 1/2 tablespoons rice vinegar
1/3 cup soy sauce
1/4 cup water
3 1/2 tablespoons agave nectar
1 1/2 tablespoons freshly squeezed lemon juice
1 tablespoon sesame oil
1 teaspoon treacle
5-6 medium garlic cloves, minced
2 teaspoons ginger, grated
1 teaspoon corn flour
2 tablespoons olive oil
5 cups broccoli florets, bite-sized pieces
1 teaspoon water
1 capscium, diced
1/2 cup raw cashews
1/2 cup spring onions, chopped
- In a shallow bowl, add tofu, soy sauce and vinegar and marinate for at least 10 minutes. Flip tofu once while marinating.
- In another bowl, whisk all teriyaki sauce ingredients until corn flour has dissolved.
- Meanwhile, cook rice to package instructions. (Rice is optional)
- In a fry-pan, add tofu and marinade and keep tossing until browned on each side.
- In another fry-pan or wok, heat the oil, broccoli and water. Toss, cover and cook for 4 - 5 minutes until the broccoli turns bright green. Then add capsicum and saute uncovered for another 1 - 2 minutes.
- Once the tofu has browned, add the broccoli and capsicum to the pan. Add teriyaki sauce and increase to high heat. Toss to coat and let sauce come to a slow boil.
- As soon as sauce is at a slow boil and has thickened, add cashews and green onions and toss to combine.
- Remove from heat and serve over rice if you made some
Adapted from the book 'Eat, Drink and Be Vegan'.