21min 4 ppl
Ginger Tofu Shogayaki
30 minutes
4 people
Medium31–60 min or 7–12 steps
30 min · 7 steps
Medium: 31–60 min or 7–12 steps
320 kcalper person
Protein 16g
Carbs 22g
Fats 18g
About this dish
Thick slabs of pressed tofu marinated in grated ginger and soy, then seared hard so the sugars catch at the edges before the marinade reduces to a glaze. A five-minute weeknight dinner, rebuilt without any meat.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Fresh Gingergrated30 g
- Cabbagefinely shredded200 g
Plant Proteins
- Firm tofupressed, thickly sliced500 g
Dried Goods
- Caster sugar10 g
- Plain flour20 g
Oils & Condiments
- Soy sauce60 ml
- Mirin40 ml
- Sake20 ml
- Vegetable Oil15 ml
Utensils
- Mixing bowl
- Large frying pan
- Chopping board
- Sharp knife
Method
1
Finely shred the cabbage and set it aside in iced water to crisp.
Approx. 4 minutes
2
Whisk the grated ginger, soy sauce, mirin, sake and caster sugar together in a bowl to make the marinade.
Approx. 3 minutes
3
Add the tofu slices to the marinade, turn to coat, and leave to marinate for 10 minutes.
Approx. 3 minutes
4
Lift the tofu from the marinade, reserving the liquid, and dust each slice lightly with plain flour.
Approx. 4 minutes
5
Heat the vegetable oil in a large frying pan over high heat and fry the tofu in batches for 2 minutes on each side until browned.
Approx. 8 minutes
6
Return all the tofu to the pan, pour in the reserved marinade, and cook for 3 minutes, turning, until glazed and sticky.
Approx. 5 minutes
7
Drain the cabbage well and pile it onto plates alongside the glazed tofu.
Approx. 3 minutes
