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🍽️ Crispy Teriyaki Tofu with Rice and Roasted Cashews

558 kcal · 30 min · 4 servings

Crispy Teriyaki Tofu with Rice and Roasted Cashews Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
  2. 2. Line a baking tray with baking paper.
  3. 3. Press the tofu well to remove excess water.
  4. 4. Cut the tofu into bite-sized cubes.
  5. 5. Place the tofu cubes in a bowl.
  6. 6. Add 2 tablespoons of cornstarch, garlic powder, salt, and pepper.
  7. 7. Mix the ingredients well with your hands or a spoon.
  8. 8. Add 1 tablespoon of oil and stir until everything is evenly coated.
  9. 9. Spread the tofu cubes evenly on the prepared baking tray.
  10. 10. Bake the tofu in the oven for about 25 minutes.
  11. 11. Turn the cubes once halfway through the baking time to make them crispy.
  12. 12. Put rice and about 500 milliliters of salted water into a pot.
  13. 13. Bring the water to a boil.
  14. 14. Reduce the heat to medium and cover the pot.
  15. 15. Let the rice cook for about 12 minutes.
  16. 16. Wash the broccoli thoroughly under running water.
  17. 17. Remove the hard stalk at the bottom.
  18. 18. Cut the broccoli into small, edible florets.
  19. 19. Bring 1 liter of salted water to a boil in a large pot.
  20. 20. Add the broccoli florets to the boiling water.
  21. 21. Cook the broccoli for about 5 minutes until al dente.
  22. 22. Drain the broccoli in a colander and let it drip dry.
  23. 23. Put the cashew nuts into a dry pan without oil.
  24. 24. Roast the nuts over medium heat for about 5 minutes.
  25. 25. Peel the garlic cloves and chop them finely.
  26. 26. Halve the lemon and squeeze out 4 tablespoons of juice.
  27. 27. Wash the chives and shake them dry.
  28. 28. Chop the chives finely.
  29. 29. Add agave syrup, the chopped garlic, soy sauce, 240 milliliters of water, and the lemon juice to a pan.
  30. 30. Heat the mixture on high heat until it boils.
  31. 31. Mix the remaining cornstarch in a small cup with 2 tablespoons of water.
  32. 32. Add the starch-water mixture to the boiling sauce while stirring constantly.
  33. 33. Let the sauce simmer for 1 to 2 minutes until it thickens.
  34. 34. Add the finished tofu to the sauce.
  35. 35. Turn the tofu in the sauce so it is covered on all sides.
  36. 36. Distribute the rice and broccoli onto small serving bowls.
  37. 37. Place the tofu with the sauce on top.
  38. 38. Sprinkle the dish with the roasted cashews and fresh chives.
  39. 39. Enjoy your meal!

Nutrition per serving