Katy says: “Tofu is marinated in a sweet, salty and sticky sauce in this succulent dish, then served with charred greens. Teriyaki sauce is made for grilling, as it adds moisture as well as the perfect balance of sweet and very savoury. Prepare the sauce in advance as it will thicken slightly as it cools, creating the perfect glaze for tender tofu.”

Serves 4

Ingredients

100ml soy sauce
2 tbsp brown sugar
1 tbsp maple syrup
1 tbsp mirin
2 garlic cloves, crushed
1cm piece of ginger, peeled and grated
pinch of dried chilli flakes
280g block of pre-pressed extra-firm tofu, sliced horizontally into four
12 florets of tenderstem broccoli
16 sugar snap peas
¼ savoy cabbage, cut into 4 wedges
½ tbsp sunflower oil, for brushing
1 tsp sesame seeds

Method

Put the soy sauce, brown sugar, maple syrup, mirin, garlic, ginger and chilli flakes into a pan. Heat over a medium heat on the hob for five to six minutes until the mixture is bubbling, then remove from the heat and allow to cool and thicken for a few minutes.

Blot the slices of tofu with kitchen paper or a clean cloth to remove any excess moisture. Score the tofu lightly in a criss-cross pattern on one side (this will help the tofu to absorb the marinade). Place the tofu slices into a deep dish, then pour over the teriyaki marinade. Allow to stand for one hour, turning the tofu a couple of times.

Skewer the broccoli florets, sugar snap peas and cabbage wedges onto four metal skewers, with three pieces of broccoli, four sugar snap peas and a wedge of cabbage on each. Brush with a little sunflower oil.

Shake excess marinade off the tofu, then carefully place on the hot grill. Cook for four to five minutes on each side, turning when the cooked side appears firm.

Add the loaded skewers to the hot grill and cook for four to five minutes, turning frequently until tender and charred.

Remove the tofu slices from the grill and place on serving plates. Scatter each one with a few sesame seeds. Remove the skewers from the grill and carefully slide the vegetables onto the plates, placing the broccoli florets on top of the teriyaki tofu.

Hot tip:
Mirin is a sweet Japanese rice wine, which adds a little acidity to a dish, but less than vinegar. It’s a great ingredient to keep in the cupboard for the perfect teriyaki sauce, noodle soups and fresh salad dressings. You’ll find it in small bottles in most supermarkets.

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