Tofu With Homemade Teriyaki Sauce and Cucumber & Bean-sprout Salad

40 minutes

2 Servings

Do you say Teriyaki? I am all in! Before I became vegan chicken in teriyaki sauce used to be my top favourite dish! However, I never thought that making your own teriyaki sauce can be that easy! Today, I am making tofu baked in the oven, glazed with homemade Japanese Teriyaki sauce, and served with homemade cucumber and bean-sprouts salads. Also, I am explaining how to correctly prepare black rice. See the recipe below and check the video on how I made it. You are going to love it!

Tofu With Homemade Teriyaki Sauce and Cucumber & Bean-sprout Salad
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Ingredients

Tofu

  • 400 g tofu

  • 1 Tbsp soy sauce

  • 1 Tbsp flaxseed oil

  • 1 Tbsp tapioca powder

  • 1 tsp white pepper


Homemade Teriyaki Sauce

  • 1/4 cup water

  • 1/3 cup soy sauce

  • 3 Tbsp coconut sugar

  • 4 Tbsp rice vinegar

  • 1 tsp sesame oil

  • 1 tsp minced/grated fresh ginger

  • 1 garlic clove

  • 1 Tbsp arrowroot powder


Black rice:

  • 200g black rice soaked overnight

  • 1 later water


Cucumber-Bean Sprout Salads

  • Half cucumber

  • 100g bean-sprouts

  • 1 bell pepper

  • a bunch of coriander

  • a couple of chives/spring onion

  • 1/2 lime juice

  • 2 Tbsp vegetable oil


Instructions

  • Begin with cooking the overnight soaked rice in the cooking pan for around 30-40 minutes until the rice softens

  • Preheat the oven to 200 °C


Preparing Tofu

  • Take a piece of the tofu and try to drain the water carefully wrapping it into a towel. After that cut tofu into 1 cm cubes and transfer into a mixing bowl

  • In the same mixing bowl add soy sauce, sesame oil, tapioca powder, and white pepper. Toast it a couple of times to mix it up

  • Take a baking sheet and put it on the baking paper. Lay out the tofu pieces leaving a little bit of space between each cube. Place it into the preheated oven and bake it for 30 minutes until lightly brown


Preparing Teriyaki Sauce

  • In a medium bowl add water, soya sauce, coconut sugar, rice vinegar, sesame oil, ginger, garlic, arrowroot powder. Gently mix it all together

  • Place a frying pan on medium heat and add the sauce. Once it starts to simmer, put the heat to low. Place the lid on and let it simmer for 10 minutes


Preparing Salads

  • Take a bowl with ice-cold water and add bean sprouts. Set it aside for a moment

  • Cut the bell pepper into pieces, remove the seeds, and slice it into small wedges. Transfer them into a salad bowl

  • Peel off the skin of the cucumber. Then with the same peeler or use the knife, continue to peel the cucumber, trying to make thicker slices. Add them into a salad bowl

  • Roughly chop chives and coriander. Transfer them into a salad bowl

  • Take the bean sprouts and get rid of all the water. Add bean sprouts into the mixing bowl

  • Squeeze half of the lime juice and drizzle over the salads. Roughly mix all the ingredients together until well combined


Finishing up Tofu

  • At this moment tofu and rice should be ready. Turn off the heat of teriyaki sauce. Transfer all tofu into the sauce, mix it up altogether and place the lid on top, allowing the sauce to be absorbed into tofu. Keep it for at least a minute.

  • Serve it in the place, dividing everything into roughly 3 equal pieces. 1/3 Tofu, 1/3 of rice, 1/3 of salads

  • Don't forget to make a picture tagging @practicalwellnesscom on your social media. Enjoy!

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NOTES:

The water you will squeeze out of tofu, the more sauce it will absorb

Check my video above to see how I have done it