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Serves 3 people 


491 calories 

26g carbohydrates

14g protein

38g fat





280g of firm tofu

30g and 2 tbsp. of corn flour

90ml of vegetable oil

1 tsp. of ginger

1 white onion, diced

4 tbsp. of soy sauce

1 tbsp. of dark brown sugar

2 tbsp. of rice wine vinegar

1 tbsp. of sesame oil

120ml of warm water

4 spring onions, sliced

1 medium sized carrot, julienned

2 tbsp. of sesame seeds



  1. Rinse and drain the tofu.

  2. Place the tofu between two sheets of clean kitchen towel or a clean linen cloth before placing a weighted object or bowl on top to press the tofu and remove any excess liquids. Leave to sit for 20 minutes. 

  3. Cube the now, drained tofu and add to a bowl with 30g of the corn flour, tossing to coat evenly. 

  4. Add the coated tofu to a pan on high heat with the vegetable oil ensuring the oil is hot and sizzling when the tofu is introduced. 

  5. Cook for 2-3 minutes turning continuously to gently brown.

  6. In a separate saucepan on medium heat, add the ginger and onion, cooking for 3-5 minutes until the onion has begun to sweat and gently brown. 

  7. Prepare the teriyaki sauce by whisking together the soy sauce, dark brown sugar, rice wine vinegar and sesame oil in a bowl. 

  8. Introduce the sauce to the pan of ginger and onions and reduce to a low heat.

  9. Dissolve 2 tbsp. of the corn flour in water and add to the pan continuing to simmer on a low heat for 3-5 minutes, stirring continuously.

  10. Prepare the spring onions and carrots.

  11. Add the tofu to the simmering teriyaki mix and toss in the simmering pan for 3-4 minutes.

  12. Assemble your plate by adding generous amounts of the tofu and vegetables to a bowl before sprinkling the sesame seeds on top.

  13. Bon Apetit! 

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