Teriyaki Tofu Bowls

1. Preheat oven to 190°C fan bake and line a large oven tray with baking paper.
2. Drain tofu. Place on a layer of paper towel, with another paper towel on top. Press down gently to remove excess water. Cut into 1.5cm cubes.
3. Place in a resealable bag along with 2 tablespoons Barker’s NZ Honey Teriyaki with Sake Meal Sauce and oil and shake gently to coat. Add cornflour, season with salt and pepper, and shake again.

Tips

1. White wine vinegar with a 1/4 teaspoon of sugar is a swap for rice vinegar.
2. Prefer fish? Swap tofu for skinless salmon fillets. Season with salt and pepper, lightly pan fry then simmer for a few minutes in Barker’s Honey Teriyaki with Sake Meal Sauce.
3. Add an extra flavour boost: Toss finely shredded cabbage and finely sliced (matchstick thin) carrot with Barker’s Miso & Ginger Dressing. Add a dollop of Japanese mayonnaise to the bowls.
4. Place a single layer of tofu on oven tray and bake for 25 minutes, until golden and crisp on the outside.
5. Pour remaining Barker’s NZ Honey Teriyaki with Sake Meal Sauce into a small saucepan on low heat to gently warm.
6. Meanwhile, rinse rice well. Place in a medium-large non-stick pot and stir in water. Bring to the boil, then reduce heat to medium, cover with a lid and leave to simmer for 15 minutes. Remove from heat and leave to rest for 5 minutes.
7. Use a wooden spoon to stir vinegar, sugar and salt into rice.
8. Pour boiling water over the edamame beans. Leave for 2 minutes, then drain.
9. Toss cooked tofu through warmed teriyaki sauce.
10. Divide rice between individual serving bowls and top with cabbage, carrot, edamame, tofu (including plenty of sauce) and ginger.
11. Sprinkle with sesame seeds to serve.