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Prep Time
35 min
Cuisine
Japanese
For this plant-based recipe, discover how to make your own teriyaki sauce – a delicious Japanese staple. You’ll drizzle it over golden crispy tofu, steaming sushi rice and roasted sesame broccoli.
Prep Time
35 min
Cuisine
Japanese
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 746 kJ 177 kcal |
2918 kJ 693 kcal |
Fat of which saturates |
4.2 g 0.6 g |
16.4 g 2.5 g |
Carbohydrate of which sugars |
25.8 g 4.9 g |
100.9 g 19.1 g |
Fibre | 1.3 g | 5 g |
Protein | 7.4 g | 28.8 g |
Salt | 0.58 g | 2.27 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Rinse the sushi rice in a sieve under cold running water for 30 secs (use your hands to really wash the grains!), then set aside to drain fully
Add the drained rice with 200ml [400ml] cold water and a generous pinch of salt to a pot with a lid and bring to the boil over a high heat
Tip: Don't let the water fully boil as this will make the rice stick to the pot!
Once boiling, reduce the heat to low until very gently bubbling and cook, covered, for 15 min
After 15 min, remove the pot from the heat and keep covered for a further 10 min before serving – this is your sticky rice
Tip: Don't peek! Keep the lid on the whole time to get fluffy and sticky rice!
Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6
Meanwhile, peel and finely chop (or grate) the garlic and ginger
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat
Once hot, add the chopped garlic and ginger and cook for 2-3 min or until fragrant
Once fragrant, add the soy sauce, mirin, Chinese rice wine, agave nectar and 1 tbsp [2 tbsp] sugar
Increase the heat to high and cook for 1-2 min further, stirring constantly, or until thickened
Once thickened, pour the sauce into a bowl and keep to one side – this is your teriyaki sauce
Tip: The sauce will thicken as it cools
Wipe the pan clean and set it aside for later
Add the Tenderstem broccoli to a baking tray, and put the tray in the oven for 10 min or until crisp and cooked through
Meanwhile, drain the tofu and cut into 6 [12] slices lengthways, and pat each one thoroughly dry with kitchen paper
Add the cornflour to a plate
Press each tofu slice into the cornflour firmly, until evenly coated all over
Return the reserved pan to a high heat with a generous drizzle of vegetable oil
Once the pan is hot, add the cornflour-coated tofu and cook for 3-4 min on each side or until browned and crispy
While the tofu is cooking, trim, then slice the spring onion[s] finely
Once the tofu is crispy, reduce heat to low and add 1 tbsp [2 tbsp] teriyaki sauce to the pan and stir to coat each piece of tofu – this is your crispy teriyaki tofu
Once the broccoli is cooked, add the toasted sesame oil and sesame seeds to the tray and give everything a good mix up – this is your sesame broccoli
Serve the sticky rice with the sesame broccoli to the side
Add the remaining teriyaki sauce to the plate and top with the crispy teriyaki tofu
Garnish with the sliced spring onions
Enjoy!