Cooking tofu was always a challenge in our kitchen until we found out about this Teriyaki Olive Oil Tofu recipe. We found out that adding our Il Fusti Chef’s Blend Olive Oil brought a complex layer of peppery and fruity finish that complemented the tofu’s natural flavors. We think you'll enjoy this one!
150g wholegrain rice
50ml soy sauce
2 tbsp mirin
½ tsp grated ginger
1 tsp honey
350g firm tofu (we used Cauldron)
1 bunch of spring onions, ends trimmed
2 tsp Il Fusti Chef’s Blend Olive Oil
½ tsp sesame seeds
1 red chili, sliced (optional)
- Cook the rice according to pack instructions. Pour the soy sauce, mirin, ginger, and honey into a small saucepan and add 50ml water. Bring to a simmer and cook for around 5 mins or until slightly thickened. Remove from the heat and set aside until needed.
- If your tofu doesn’t feel very firm, you’ll need to press it. To do this, wrap the block of tofu in a few layers of kitchen paper, then weigh it down with a heavy pan or tray for 10-15 mins – the longer you press it, the firmer it will be. Cut the tofu into thick slices.
Heat a pan over high heat and lightly brush the tofu and spring onions with the Il Fusti Chef’s Blend Olive Oil. Griddle the tofu and spring onion until deep char lines appear on both sides (around 4 mins on each side) – you may have to do this in batches depending on the size of your griddle pan.
- Divide the cooked rice between two plates, top with the tofu and spring onion, then drizzle with the teriyaki sauce. Garnish with the sesame seeds and sliced red chili, if using.
This recipe was adapted and sourced directly from BBCGoodFood.com