This is one of my favourite recipes. The crispy tofu is extremely easy to make, and the crunch of the skin combined with the teriyaki sauce is just amazing. To top it off, you have the tangy, miso taste from the spinach and the fluffiness of the white rice that makes this dish just, so, so ,so delicious. I kid you not. Don't believe me? Try the recipe and see for yourself!
Ingredients
- Half a block of tofu from DM
- Corn starch to coat the tofu
- Sesame oil
- Soy sauce
- 1 tsp Miso
- 0.5 cup cooked rice (any kind you'd like, I prefer Japanese rice)
Method
- Cook your rice in a rice cooker! This takes a while, so always do this first.
- Cut tofu into slices of your preferred thickness, then rub some soy sauce and sesame oil into each slice.
- Coat tofu with corn starch (or just regular flour, but the corn starch gives a crispier texture to the tofu)
- On medium high heat, pan fry the tofu slices until a light golden brown colour on all sides.
- In the meantime, boil some water and once water is boiling, switch the stove off and quickly blanch a handful of spinach. (Blanching basically just means plunging whatever you're cooking in boiling water for a short while, then drain and soak in cold water)
- Drain the spinach.
- Mix miso with 1-2 tbsp of hot water and mix well to achieve a thick, sauce like consistency.
- Toss the spinach in the miso sauce.
- Serve tofu and spinach on top of cooked rice!
