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VEGAN TERIYAKI TOFU
with asian slaw
Gluten Free | Vegan | Refined Sugar Free
INGREDIENTS
TOFU
1x 400G BLOCK TOFU
CORNFLOUR
SAUCE
¼ CUP 9.5 KANGEN WATER
⅓ SOY SAUCE/TAMARI
3 TBLSP MAPLE SYRUP
1 TBLSP RICE WINE VINEGAR
1 ½ tsp SESAME OIL
1 TSP FRESHLY GRATED GINGER
1 CLOVE CRUSHED GARLIC
¼ TSP CINNAMON
½ TBLSP SIRARCHA (OPTIONAL)
1 ½ TBLSP CORNFLOUR
PEPPER
SALAD
1 CUCUMBER PEELED
1 CARROT GRATE
¼ RED CABBAGE
MICROGREENS
SESAME SEEDS FOR GARNISH
COOKED UDON NOODLES
METHOD
STEP ONE wrap tofu in paper towel and press for 30 minutes to remove moisture ***KEY****
STEP TWO on low heat, combine all sauce ingredients in small saucepan until slightly thickened.
STEP THREE combine salad ingredients. in separate bowl mix together udon noodles
STEP FOUR when tofu is pressed, dice into 2cm pieces and coat evenly in cornflour
STEP FIVE fry coated tofu in oil, flipping until golden and crispy. place in sauce and toss until evenly coated.
STEP SIX voila! enjoy