We’re all already familiar with recipe box delivery services, however one company that’s leading the way for home cooks is Gousto. Set up as an initiative to provide fuss-free, flavoursome and healthy dishes, with 10 meat and vegetarian recipes that rotate on a weekly basis. Head of Food Flo Gibson’s recipes are all delivered straight to the customer’s door, featuring fresh ingredients in order to make them at home. What’s more, the meals are all convenient to make at home during the busy week. With the rising popularity in meat alternatives, not just for vegetarians, this recipe is for Flo Gibson’s Teriyaki Tofu
“Teriyaki is a salty-sweet Japanese sauce made with fresh ginger, sesame, lime, soy sauce, sugar and chilli. It’s the perfect way to spruce up a meal with a zingy dash of oriental flavour. Our version is served with tofu, but it works well on vegetables too.”
Futher information can be found at gousto.co.uk.
Teriyaki Tofu
Ingredients
- 15 gram Fresh ginger
- 1 Lime squeezed
- 1/2 tsp Chilli flakes
- 3 sachets Soy sauce
- 2 tbsp Sesame oil
- 3 Whole wheat noodle nests
- 100 gram Runner beans
- 10 gram Sesame seeds
- 1 block Tofu, 1 block
- Salt & Pepper
- Vegetable oil
- Sugar
Instructions
Preparation
- Boil a kettle (used in step 5)
- Peel and grate the ginger (use a teaspoon to scrape the skin off)
- Zest and juice the lime
- Combine the grated ginger, zest and lime juice in a bowl
- Add the soy sauce, sesame oil, 2 tbsp (4 tbsp) of sugar (preferably brown) and the chilli flakes (leave out if you aren’t a fan of heat)
- Mix well – this is your teriyaki sauce
- Remove the tofu from its packaging and pat it dry with kitchen towel
- Cut the tofu in half, and cut each half into 9 cubes
- Top and tail the beans and slice them finely
- Add the sesame seeds and the tofu pieces to a sandwich bag
- Shake the bag so that the sesame seeds stick to the tofu (If you don’t have a sandwich bag, just add them to a bowl and toss with your hands)
Method
- Add the noodles and the beans to a large pot of salted boiling water. Cook on a medium-high heat for 7-9 min. Drain and rinse under a little cold water to prevent the noodles sticking together
- Heat a wide-based non stick pan with 2-3 tbsp of vegetable oil. When hot, add the sesame-coated tofu and cook on a medium high heat for 8-10 min, flipping the tofu occasionally for even golden colouring. Once golden, transfer the tofu to kitchen towel and season generously with salt and pepper
- Return the pan to a medium heat. Add the teriyaki sauce and whisk constantly for approx. 2-3 min until it’s reduced by half into a glaze.
- Serve the noodles and beans with the tofu and teriyaki glaze spooned over.
We’re all already familiar with recipe box delivery services, however one company that’s leading the way for home cooks is Gousto. Set up as an initiative to provide fuss-free, flavoursome and healthy dishes, with 10 meat and vegetarian recipes that rotate on a weekly basis. Head of Food Flo Gibson’s recipes are all delivered straight to the customer’s door, featuring fresh ingredients in order to make them at home. What’s more, the meals are all convenient to make at home during the busy week. With the rising popularity in meat alternatives, not just for vegetarians, this recipe is for Flo Gibson’s Teriyaki Tofu
“Teriyaki is a salty-sweet Japanese sauce made with fresh ginger, sesame, lime, soy sauce, sugar and chilli. It’s the perfect way to spruce up a meal with a zingy dash of oriental flavour. Our version is served with tofu, but it works well on vegetables too.”
Futher information can be found at gousto.co.uk.
Teriyaki Tofu
Ingredients
- 15 gram Fresh ginger
- 1 Lime squeezed
- 1/2 tsp Chilli flakes
- 3 sachets Soy sauce
- 2 tbsp Sesame oil
- 3 Whole wheat noodle nests
- 100 gram Runner beans
- 10 gram Sesame seeds
- 1 block Tofu, 1 block
- Salt & Pepper
- Vegetable oil
- Sugar
Instructions
Preparation
- Boil a kettle (used in step 5)
- Peel and grate the ginger (use a teaspoon to scrape the skin off)
- Zest and juice the lime
- Combine the grated ginger, zest and lime juice in a bowl
- Add the soy sauce, sesame oil, 2 tbsp (4 tbsp) of sugar (preferably brown) and the chilli flakes (leave out if you aren’t a fan of heat)
- Mix well – this is your teriyaki sauce
- Remove the tofu from its packaging and pat it dry with kitchen towel
- Cut the tofu in half, and cut each half into 9 cubes
- Top and tail the beans and slice them finely
- Add the sesame seeds and the tofu pieces to a sandwich bag
- Shake the bag so that the sesame seeds stick to the tofu (If you don’t have a sandwich bag, just add them to a bowl and toss with your hands)
Method
- Add the noodles and the beans to a large pot of salted boiling water. Cook on a medium-high heat for 7-9 min. Drain and rinse under a little cold water to prevent the noodles sticking together
- Heat a wide-based non stick pan with 2-3 tbsp of vegetable oil. When hot, add the sesame-coated tofu and cook on a medium high heat for 8-10 min, flipping the tofu occasionally for even golden colouring. Once golden, transfer the tofu to kitchen towel and season generously with salt and pepper
- Return the pan to a medium heat. Add the teriyaki sauce and whisk constantly for approx. 2-3 min until it’s reduced by half into a glaze.
- Serve the noodles and beans with the tofu and teriyaki glaze spooned over.