Teriyaki tofu

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Instructions (4 people)

400 g tofu (firm)

1 tbsp corn starch

800 g broccoli

200 g mushrooms

250 g rice noodles

4 tbsp oil

Instructions teriyaki sauce

1 tbsp corn starch

2 tbsp water

½ clove of garlic

2 tsp fresh ginger

125 g soy sauce

1 tbsp brown sugar

1 tbsp rice vinegar

1 tbsp sesame oil

Instructions teriyaki sauce

1. Mix the cornstarch with the water and set aside.

2. Cut the garlic and ginger into pieces.

3. Place the soy sauce, brown sugar, rice vinegar, sesame oil, garlic and ginger in a small cooking pot and put on a low heat.

4. Mix in the cornstarch mixture and simmer briefly over low heat until the sauce has thickened. Keep stirring to prevent clumps from forming.

5. Set the sauce aside and let cool.

Instructions

1. Remove tofu from the package and place it between 2 towels or a few paper towels. Place a heavy object on top so that the extra moisture is pressed out of the tofu. Leave this for about 30 minutes. If you don't have much time, you can wrap the tofu in a towel and press on all sides to remove as much moisture as possible.

2. Cut the tofu in cubes, sprinkle the cornflour on top and mix.

3. Cut florets from the broccoli. Cut the mushrooms into pieces. Put 2 tablespoons of olive oil in a cooking pot and simmer the vegetables until al dente. First put the broccoli in the pot because it will have to cook longer than the mushrooms.

4. Heat 2 tablespoons of olive oil in a pan over medium heat and fry the tofu for about 10 minutes until all sides are crispy and golden brown.

5. Add 2/3 of the teriyaki sauce to the tofu , mix well so that all cubes are covered. Return to medium heat for another minute.

6. Cook the rice noodles according to the instructions on the package.

7. Serve the tofu with the broccoli mushroom mixture and rice noodles. Optionally use the rest of the teriyaki sauce to serve over the rice noodles.

STORAGE: The teriyaki sauce can be kept in the refrigerator for up to 2 weeks.