Teriyaki Tofu

Ingrediënten

Tofu

Brown Onion

Bok Choy

Red Capsicum

Passage to Asia Teriyaki Sauce

Instructies

For a perfect teriyaki tofu stir-fry using Passage to Asia sauce, follow this sequence to ensure the tofu stays crispy and the vegetables remain vibrant and tender-crisp.

1. Tofu Preparation

Press and Drain: Even though it is drained, press the tofu between paper towels under a heavy object (like a skillet) for 10–15 minutes to remove excess moisture.

Optional Coating: For extra crispiness, toss the tofu cubes in cornstarch (cornflour) before frying.

Pre-Sear: Heat oil in a wok or large pan over medium-high heat. Fry the tofu cubes until golden brown and crispy on all sides (about 8–10 minutes). Remove the tofu from the pan and set it aside to maintain its texture.

2. Cooking Sequence (Stir-Fry)

Use the same pan (add a little more oil if needed) and cook in this order based on vegetable density:

Brown Onion: Sauté first for 1–2 minutes until it begins to soften and become fragrant.

Red Capsicum (Bell Pepper): Add the capsicum and stir-fry for 2–3 minutes. It should be slightly softened but still have a "snap".

Bok Choy Stems: Add the thicker white stems of the bok choy and cook for 1–2 minutes.

Bok Choy Leaves: Add the leafy green parts last, as they only need about 1 minute to wilt.

3. Finishing with Sauce

Re-combine: Return the cooked tofu to the pan with the vegetables.

Sauce: Pour in the Passage to Asia Teriyaki Sauce. Stir-fry for another 2–3 minutes over medium heat until the sauce bubbles and thickens, evenly coating everything.

Serve: Remove from heat immediately to prevent the vegetables from overcooking. Serve over steamed rice or noodles.