Colourful Tofu Teriyaki Bowl

colorful-tofu-teriyaki-bowl-vegetarian-cookingclass-vegan-glutenfree-cookingschool-healthy-Japanese

Colourful Tofu Teriyaki Bowl

The Japanese use soy sauce often, which tends to make meals look very brown. By adding additional colour to your meals, you will encourage kids to eat.

You could also add pickled ginger for extra colour. The egg in this recipe is slightly sweet as the Japanese sometimes cook egg with sugar. You will taste it when you eat egg sushi in sushi restaurants! If you are vegan, simply fry silken tofu with turmeric or just omit egg part. Putting pickled ginger ( pink) and steamed veggie (green) make your bowl pretty enough 🙂

RECIPE

Ingredients

  • 500g (17½oz) silken firm or firm tofu
  • Potato starch for dusting
  • 100g (3½oz) green beans
  • 3 tablespoons oil for frying
  • 2 cups of your favourite rice, cooked

Teriyaki Sauce

  • 2 tablespoons soy sauce
  • 2 tablespoons mirin
  • 1 tablespoon sake
  • 1 tablespoon agave syrup or unrefined sugar

Egg topping

  • 4 free-range eggs
  • 3 tablespoons mirin
  • ½ teaspoon salt

Garnish

  • Nori sheets

Method

1.Place tofu on a tilted chopping board. Let it stand for 10 to 20 minutes.

2.To prepare veggies, clean both sides of the green beans and cut into two then boil or steam        them for 3 to 5 minutes or until cooked.  Set aside.

3.To prepare egg topping, combine all ingredients.

4.Heat the frying pan with 1 teaspoon of oil and pour egg mixture.  Stir consistently (if you can        use four chopsticks for mixing, you can make very fine egg crumble). Set aside.

5.To prepare garnish, cut the nori sheet into thin strips using scissors. Set aside.

6.To make teriyaki sauce, combine all ingredients, and then set aside.

7.To cook tofu, cut the tofu into bite size and pat dry with kitchen paper.

8.Toss tofu lightly in potato starch and shake away excess.

9.Heat the frying pan and place the tofu inside; cook over a medium heat until golden on both         sides. Turn off the heat.

10.Wipe excess oil onto a pan with kitchen paper.

11.Pour teriyaki sauce and let it boil with residue of heat. Turn tofu to coat it with sauce.

12.Turn on low heat if the sauce is not thick enough at this stage and simmer to thicken the              sauce.

13.Place the rice into a bowl then arrange egg, teriyaki tofu and beans onto rice. Pour on rest           of teriyaki sauce.

14.Top with shredded nori.

Vegan option: Simply serve without egg or make scrambled tofu with turmeric Gluten-free option: Use tamari instead of soy sauce.


This recipe is from Cooking With Soy. Want to learn more healthy Japanese cooking? Grab my Cooking With Soy for real knowledge of Japanese cuisine and easy recipes using soy!
There are also more exciting recipes in ” Japanese superfoods” and my latest book Top 3 Japanese superfoods for natural weight loss.


DO YOU NEED HEALTHY COOKING INSPIRATIONS?

.

Do you know I run a cooking school in Sydney?

Please come and join my healthy Japanese superfoods cooking class in Sydney. We offer vegan, vegetarian, gluten-free cooking classes that are filled with tasty and easy recipes. You will learn not only cooking skills and tips but also how to use Japanese ancient wisdom on a daily basis for your health, energy, and beauty! Don’t be afraid to make it a group event, team building cooking classes, hens party cooking classes and other group classes are available, the more the merrier! Join my cooking class from HERE or leave me an inquiry HERE.

You don’t live in Sydney?

Don’t worry, I run online Japanese cooking courses! but I open the course 3 times a year. So if you want to be notified,  just drop your email address HERE.

 

Happy Japanese superfoods cooking xx


Follow us on Instagram

Have you been tired of being overweight or worried about your health?

I’ve created a fabulous free e-book “Top 3 Japanese superfoods for natural weight loss”. It has tips to lose weight using the top 3 Japanese superfoods that support weight loss plus yummy and easy recipes to use! Enjoy!