Name: Teriyaki Tofu with Mushrooms, Baby Broccoli and Rice Vermicelli
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 cup (250 ml) water; ¼ cup (60 ml) soy sauce; ¼ cup (60 ml) maple syrup; 1 tbsp cornstarch; 1 tbsp (15 ml) rice vinegar; 1 tbsp fresh ginger, finely chopped; 2 garlic cloves, finely chopped; 1 lb (450 g) firm tofu, cut into ½-inch (1 cm) slices, then into triangles; 2 tbsp (30 ml) vegetable oil; ½ lb (225 g) cremini or white mushrooms, quartered; ½ lb (225 g) baby broccoli (about 1 bunch), trimmed; 5 oz (140 g) rice vermicelli

Preparation

Teriyaki Sauce
- In a pot off the heat, whisk together all of the ingredients. Bring to a boil. Simmer for 2 minutes.
Tofu
- In a large non-stick skillet over medium-high heat, lightly brown the tofu on one side in the oil for 3 minutes. Flip the tofu slices over and add the mushrooms. Cook for another 2 minutes. Add the teriyaki sauce and simmer for 1 minute.
- Meanwhile, in a large pot of salted boiling water, blanch the baby broccoli for 2 minutes. Remove the broccoli from the water with tongs. Set aside on a plate. Add the rice noodles to the boiling water and cook for 3 minutes or until tender. Drain.
- Serve the tofu with the vermicelli and vegetables.

Teriyaki Tofu with Mushrooms, Baby Broccoli and Rice Vermicelli

Categories

Ingredients

Teriyaki Sauce

Tofu

Preparation

Teriyaki Sauce

Tofu

Personal Note