Grilled Tofu Teriyaki and Mushroom Medley
Meaty portobello mushrooms, white button mushrooms and king oyster mushrooms are the perfect combination with my grilled teriyaki tofu. They are simply sauteed for a few minutes in a small amount of light olive oil, with some sweet onions, garlic and minced fresh ginger. The red bell peppers not only add a touch of vibrant colour to the dish but also compliment the sweet flavour of the mirin (Japanese cooking wine), used in the teryaki sauce. Once the mushrooms and peppers are sauteed, set them aside and using the same pan saute some baby bok choy. To complete the dish serve with bismati rice on the side. This dish is also excellent the next day, reheated in the micro-wave.
Total Steps
9
Ingredients
17
Tools Needed
8
Related Article
http://mothermayhave.com/2009/10/14/apple-loaf/Ingredients
- 2 package firm tofu, cut into 1/2 inch slices
- 1/2 cup Kikkoman soy sauce
- 1 clove large garlic finely chopped
- 1/4 cup light olive oil
- 1 tablespoon sesame oil
- 2 tablespoons mirin sauce
- 1/2 tablespoon minced fresh ginger
- portobello mushrooms
- white button mushrooms
- king oyster mushrooms
- sweet onions
- garlic
- minced fresh ginger
- red bell peppers
- light olive oil
- baby bok choy
- basmati rice
Instructions
Step 1
Using a blender or whisk, combine all teriyaki sauce ingredients (soy sauce, large garlic, 1/4 cup light olive oil, sesame oil, mirin sauce, minced fresh ginger) and set aside.
Step 2
Place the tofu slices in a casserole dish. Pour the teriyaki sauce over the tofu to cover. Let marinate for about an hour.
Step 3
Prepare basmati rice according to package instructions.
Step 4
In a sauté pan, heat a small amount of light olive oil. Add portobello, white button, and king oyster mushrooms with sweet onions, garlic, minced fresh ginger, and red bell peppers. Sauté for a few minutes until tender. Set aside.
Step 5
Using the same sauté pan, quickly sauté the baby bok choy until just tender.
Step 6
Heat a grill pan with some oil. Reserve the marinade. Place the marinated tofu on the hot grill pan and cook for about 2 to 3 minutes on each side.
Step 7
In a separate saucepan, reheat the reserved teriyaki marinade until it is reduced to a syrupy consistency.
Step 8
Serve the grilled tofu on a bed of sautéed red bell pepper slices and the mushroom medley (portobello, oyster, and button mushrooms), alongside the sautéed baby bok choy and basmati rice.
Step 9
Drizzle the reserved teriyaki reduction over the plated tofu.