Teriyaki tofu bake

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Per person –





Prepare:


Grate 1 peeled carrot


Destem a handful of kale


Long thin slice 2 broccoli florets and 2 chestnut mushrooms


Slice a long sweet pepper in two and remove the seeds and pith


Drain 7oz tofu and cut into rectangles
Rinse 2 baby sweetcorn



Teriyaki sauce:


Put 1 tsp cornflour in a bowl, add 60mlwater and mix to a smooth paste. Stir in 60ml soy sauce, 1 tbsp maple syrup, 2 tbsp. rice vinegar, 4 grated garlic cloves, 1 tsp grated ginger, 1 tbsp sriracha.





Put food in lines in an oval baking / serving dish the length of the peppers. Place the carrots in the centre and the kale on top of the carrot. Put baby sweetcorn on top of the kale.


Put the pepper halves either side and arrange the tofu rectangles evenly along the peppers.


Alternate the broccoli slices with the mushroom slices.


Drizzle 4 tsp oil over the whole thing and add freshly ground black peppercorns and 2 tsp salt.





In a preheated oven bake at 180 fan / 200 C / 350F / Gas 4 for 15 minutes.


Remove the baking dish and drizzle another 2 tsps over the food, then pour evenly over the Teriyaki sauce and return to the oven for another 10 minutes. Serve with a topping of finely diced spring onions and a sprinkling of sesame seeds.
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Favourites:
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Steamed sweet potato and dill crab cakes

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Turkey Shepherd’s pie with a kick

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(Chicken) Meatloaf

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Scallops, chorizo with white kidney beans

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Pork and chorizo bake

Tandoori chicken with roast veg and chickpeas

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One of my favourite poems:

Heavenly Autumn wheel by Rosemary Ditchburn

Latest post in my ‘Spaniel quotes for life’ blog - If the only prayer you say in your entire life is 'thank you' , it will be enough