Tokyo-style Tofu Teriyaki

Tokyo-style Tofu Teriyaki
  • 4 servings
  • 0:20 Preparation
  • 0:10 Cooking
  • 0:30 Total Time

Ingredients

Add all
  • 1 Tbsp.
    (15 mL)

    vegetable oil

  • 1 cup
    (250 mL)

    diced onions 1/2 in (1 cm) dice

  • 1

    garlic clove

  • 1 tsp.
    (5 mL)

    minced, peeled ginger

  • 1 cup
    (250 mL)

    diced carrots 1/2 in. (1 cm) dice

  • 1 cup
    (250 mL)

    diced daikon 1/2 in (1 cm) dice

  • 1 cup
    (250 mL)

    diced red and green peppers

  • 1 pkg

    firm tofu cut into 1/2 in. (1 cm) cubes

  • 1 1/2 cups
    (375 mL)

    thick teriyaki sauce

  • 1 cup
    (250 mL)

    snow peas cut into 2

  • 1 cup
    (250 mL)

    soybean sprouts

  • 1 Tbsp.
    (15 mL)

    chopped coriander or parsley

Preparation

In a skillet or wok, heat oil and cook onions, garlic, ginger, carrots and daikon on medium for 5 minutes.

Add peppers and tofu and sauté 3 minutes.

Add teriyaki sauce, snow peas, soybean sprouts and coriander.

Mix, cover and simmer 2 minutes. Serve over rice.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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