Roasted Teriyaki Tofu Steaks With Glazed Green Vegetables

There’s a specific kind of magic that happens when humble ingredients are transformed by a thoughtful marinade and a hot oven. For me, this dish always brings back memories of bustling Japanese izakayas, where the aroma of sweet and savory glazes fills the air. I remember a particularly memorable evening in Kyoto, tucked away in a tiny restaurant, where a dish remarkably similar to this was served. The tofu, impossibly tender and deeply flavored, melted in my mouth, perfectly complementing the crisp, vibrant vegetables. It was a revelation that tofu could be this exciting, this utterly satisfying. This recipe captures that very essence, offering a taste of Japanese comfort food right in your own kitchen.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4
• Yield: 4 tofu steaks
• Dietary Type: Vegan, Dairy-Free

Ingredients

For the Tofu and Marinade:

• 17 ounces fresh firm tofu, cut into 4 pieces (approximately 1 lb, 1 ounce)
• 4 fresh shiitake mushrooms
• 4 ½ fluid ounces dark soy sauce
• 4 ½ fluid ounces mirin (Japanese sweet rice wine)
• 4 ½ fluid ounces sake
• 1 tablespoon sugar

For the Glazed Green Vegetables:

• 2 tablespoons sunflower oil
• 2 garlic cloves, finely sliced
• 7 ¼ ounces broccoli florets
• 1 leek, white and light green parts finely sliced
• 7 ¼ ounces pak choi, quartered lengthways
• 1 fennel bulb, trimmed and finely sliced
• 2 teaspoons cornflour, mixed with 4 tablespoons cold water

To Serve:

• 7 ¼ ounces dried egg noodles
• 2 spring onions, finely sliced diagonally
• 1 tablespoon toasted sesame seeds, pan-toasted

Equipment Needed

• Large frying pan
• Baking dish or roasting tin
• Slotted spoon
• Wok
• Saucepan (for noodles)

Instructions

1. Begin by preparing the teriyaki marinade. In a large frying pan, combine the dark soy sauce, mirin, sake, and sugar. Place the pan over medium heat and stir continuously until the sugar has completely dissolved.

2. Gently add the tofu pieces and the shiitake mushrooms (if using) to the simmering marinade. Allow them to simmer gently for approximately 15 minutes, ensuring you turn the tofu over halfway through the cooking time to ensure even flavor absorption.

3. Carefully transfer the tofu steaks from the marinade to a lightly oiled baking dish or roasting tin. Spoon a little of the remaining teriyaki sauce over the top of each tofu steak.

4. Preheat your oven to 220°C (425°F, Gas Mark 7). Place the baking dish with the tofu into the preheated oven and roast for 10 minutes. Keep the remaining marinade warm.

5. While the tofu is roasting, use a slotted spoon to carefully remove the shiitake mushrooms from the reserved sauce. Squeeze them gently to remove excess liquid, then slice them finely. It’s important to reserve the cooking sauce for later use.

6. Now, let’s prepare the glazed green vegetables. Heat a wok until it’s thoroughly hot. Add the sunflower oil. Once the oil is shimmering, add the finely sliced garlic cloves, broccoli florets, sliced leek, and the reserved sliced shiitake mushrooms. Stir-fry these ingredients vigorously for two minutes.

7. Next, add the quartered pak choi and the finely sliced fennel bulb to the wok. Continue to stir-fry for another two minutes, ensuring everything is coated and beginning to soften.

8. Pour the reserved teriyaki sauce (from the tofu pan) into the wok, along with 2 ½ fluid ounces of water. Stir to combine, then cover the wok and allow the vegetables to cook for two minutes.

9. To thicken the sauce, push the vegetables to the back of the wok, creating a space in the center. Add the cornflour mixture (cornflour mixed with cold water) to the bubbling juices. Stir this mixture constantly until it thickens into a glossy sauce.

10. Gently mix the vegetables back into the thickened sauce, ensuring they are well coated.

11. In a separate saucepan, cook the dried egg noodles according to the instructions on the packet. Once cooked to your liking, drain them thoroughly.

12. To serve, arrange a nest of the drained noodles on warmed plates. Generously pile the glazed green vegetables on top of the noodles.

13. Finally, carefully turn the roasted tofu steaks over so that the shiny, glazed side is facing upwards. Place them artfully on top of the vegetables.

14. To finish, sprinkle the prepared spring onions and the pan-toasted sesame seeds over the entire dish. Serve immediately.

Expert Tips & Tricks

To achieve the perfect texture for your tofu, ensure you use firm or extra-firm tofu. If time permits, pressing the tofu for at least 30 minutes beforehand can remove excess water, leading to a crispier exterior when roasted. For an even deeper flavor, you can marinate the tofu in half of the teriyaki mixture for at least 30 minutes (or even overnight) before proceeding with the recipe, then use the remaining marinade for simmering and roasting. When toasting sesame seeds, keep a close eye on them as they can burn quickly. A quick toast in a dry pan over medium heat is all that’s needed to release their nutty aroma.

Serving & Storage Suggestions

This dish is best served immediately while the tofu is warm and glossy, and the vegetables are vibrant and crisp-tender. For an attractive presentation, layer the components thoughtfully on the plate, allowing each element to shine. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the tofu and vegetables in a pan over low heat, or microwave them briefly. It’s best not to reheat the noodles as they can become mushy. Consider serving any leftover noodles separately or tossing them with a little fresh soy sauce.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	526.2 kcal	26%
Total Fat	16.4 g	21%
Saturated Fat	2.8 g	14%
Cholesterol	43.4 mg	14%
Sodium	2545.8 mg	111%
Total Carbohydrate	63.8 g	23%
Dietary Fiber	6.5 g	23%
Sugars	7.8 g	16%
Protein	25.7 g	51%

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

For a gluten-free version, ensure you use tamari instead of dark soy sauce. You could also experiment with different types of mushrooms, such as shiitake or oyster mushrooms, for added depth of flavor and texture in the glaze. If you don’t have sake, a dry sherry or even a splash of rice vinegar mixed with a little water can be a suitable substitute to provide a touch of acidity. Feel free to swap out the green vegetables for seasonal favorites like snap peas, green beans, or asparagus, adjusting cooking times as needed to achieve your desired tenderness.

FAQs

Q: Can I make the teriyaki sauce ahead of time?
A: Yes, the teriyaki marinade can be made up to 3 days in advance and stored in an airtight container in the refrigerator.

Q: What kind of tofu is best for this recipe?
A: Firm or extra-firm tofu is recommended as it holds its shape well during cooking and roasting.

Q: How can I make the tofu extra crispy?
A: Pressing the tofu to remove excess water and roasting it at a slightly higher temperature for a few extra minutes can help achieve a crispier exterior.

Q: Can I use other types of noodles?
A: Absolutely. Soba noodles, udon noodles, or even whole wheat spaghetti would work well in this dish, offering different textures and flavors.

Q: Is it important to use fresh shiitake mushrooms?
A: While fresh shiitake mushrooms add a wonderful umami depth, dried shiitake mushrooms, rehydrated, can also be used. Just be sure to finely slice them.

Final Thoughts

This Roasted Teriyaki Tofu Steaks with Glazed Green Vegetables is more than just a meal; it’s an experience. It’s a testament to how plant-based ingredients can deliver incredible flavor and satisfaction. I encourage you to try this recipe, to savor the delicate balance of sweet, savory, and umami notes. Share it with loved ones, and perhaps pair it with a crisp, dry sake or a light green tea for a truly authentic Japanese-inspired dining experience. Your feedback is always welcome – I’d love to hear how it turns out in your kitchen!