Teriyaki Tofu with Rice and Cucumber Sesame Salad

Crispy fried tofu is tossed in a glossy teriyaki sauce and sprinkled with sesame. Served with rice and a fresh cucumber salad with sesame oil.

By yumbelo · 2 servings · 35 minutes

Ingredients

• 350 g firm tofu
• 150 g sushi rice or round-grain rice
• 4 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp brown sugar
• 1 tbsp cooking oil
• 1 tsp cornstarch
• 1 tsp fresh ginger
• 1 pc garlic clove
• 1 pc salad cucumber
• 2 pc spring onions
• 1 tbsp sesame seeds
• 1 tsp sesame oil
• 1 tbsp rice vinegar
• salt

Method

1. Cook the rice according to the package instructions, then let it rest covered.
2. Drain the tofu, gently press it between paper towels and cut it into roughly 2 cm cubes.
3. In a small bowl, whisk together the soy sauce, mirin, brown sugar, grated ginger and the finely chopped garlic clove.
4. Smooth the cornstarch with 2 tbsp water and stir it into the sauce.
5. Heat the cooking oil in a pan and fry the tofu cubes over medium to high heat until golden brown all around.
6. Add the teriyaki sauce to the pan, bring it to a boil and toss the tofu in it until the sauce turns glossy and thickens.
7. Halve the cucumber lengthwise, remove the seeds and slice it thinly. Cut the spring onions into fine rings.
8. Toss the cucumber and spring onions with rice vinegar, sesame oil and a pinch of salt.
9. Divide the rice between two bowls, place the glazed tofu on top, sprinkle with sesame seeds and serve with the cucumber salad.