Marmite Teriyaki Tofu & Sticky Rice
Plant-based diners, grab your chopsticks and get ready for our tempting twist on teriyaki. You’ll glaze crispy tofu in a delectably sweet ‘n’ sticky Marmite teriyaki sauce, and serve it with sticky sushi rice, lots of crunchy peanuts and red chilli for a little kick.
Marmite Teriyaki Tofu & Sticky Rice Recipe
Cook Time : 30 min
Difficulty : Easy
1 red chilli
50g roasted peanuts
280g firm tofu
25g agave nectar
15ml soy sauce
150g sushi rice
160g blanched edamame beans
Step 1: Firstly, cook your sushi rice. Rinse the rice in a sieve under a cold tap for 30 seconds, using your hands to really wash the grains then let dry fully.
Step 2: Add the drained rice with 200ml cold water and a generous pinch of salt to a pot with a lid and gently bring up to the boil.
Step 3: As soon as it starts boiling, reduce the heat to as low as possible and cook, covered, for 15 min. After 15 min, remove the pot from the heat and keep covered for at least 10 min (don’t peek at the rice, keep the lid on to ensure it’s fluffy and sticky!).
Step 4: Whilst the rice is cooking, drain the tofu and pat it dry with kitchen paper. Once dry, chop into bite-sized pieces.
Fan of Hawaiian? Wait ’til you try our Marmite-glazed Pineapple Pizza with Crispy Bacon recipe. You’re going to love it.
Step 5: Once the rice is cooked and turned off, heat a wide-based non-stick pan over a medium-high heat with a generous drizzle of vegetable oil. Once hot, add the tofu pieces and cook until golden and crisp (about 5-6 min).
Step 6: Add the Marmite to a bowl with the soy sauce, agave, mirin and cornflour then stir it all together – this is your Marmite teriyaki sauce.
Step 7: Slice the red chilli and crush the peanuts.
Step 8: When the tofu is crisp and golden, add the Marmite teriyaki sauce and cook for 1-2 min or until coated.
Step 9: Add in the crushed peanuts and stir together.
Step 10: Stir the edamame beans through the sushi rice with a pinch of salt and sugar.
Step 11: Serve the Marmite teriyaki tofu with the edamame sushi rice and garnish with the sliced red chilli.
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