Pan Roasted Teriyaki Tofu
16oz extra firm tofu
2 tbsp sesame oil
Salt and black pepper
1 pound asparagus, with the tips trimmed off, discard or keep the stalks
1 small red pepper, sliced julienne
1 small yellow pepper, sliced julienne
¼ cup soy sauce
¼ cup Mirin
1 cup rice vinegar
1 tsp sugar
1 tsp cornstarch
1 ½ tsp water
½ cup sliced green onions
Sesame seeds and red pepper flakes for garnish
2-3 cups cooked rice
Drain the water from the tofu and press with paper towels to absorb any leftover liquid.
Slice the tofu into wedges about one inch thick and then slice the other way to create one inch cubes. Set aside.
In a large pan heat the sesame oil until hot.
Add the tofu and sauté over a med high heat tossing every so often so the tofu gets browned on all sides, about 5 minutes.
While the tofu is cooking add the soy sauce, Mirin, rice vinegar and sugar to a small pot.
Bring to a boil and simmer for 5 minutes.
Combine the cornstarch and water until dissolved and add to the teriyaki sauce to thicken.
Set the sauce aside.
When the tofu is done transfer to a plate and cover with foil.
Add the asparagus tips to the pan and sauté for 3-4minutes.
Add the tofu back into the pan with the asparagus.
Add the sauce and toss well to coat the tofu and asparagus.
Place some rice into your dish or bowl.
Spoon some of the tofu and asparagus on top of the rice.
Garnish with green onion, sliced peppers, sesame seeds and red pepper flakes.