Well, it certainly packed a punch! I was glad I hadn’t mixed the veg up in the sauce as although it tasted very nice, it was nice to have some “clean” veg to eat in between mouthfuls!
This is the first time I’ve cooked tofu like this & I loved the way the flavour got absorbed – it reminded me of roasted teriyaki tofu.
- 0.5 pack of firm tofu
- 1/2 white onion, chopped
- 2 cloves garlic, crushed
- 2 Tbsp white wine vinegar
- 1 Tbsp vegetarian worcestershire sauce
- 1 tsp cinnamon
- 1 tbsp ginger chopped
- 1/2 tsp ground cloves
- 1/2 tsp chilli flakes
for the Teriyaki sauce
- 60ml soy sauce
- 60ml mirin
- 1 Tbsp sugar
- steamed veggies
- Drain and press tofu to release any extra moisture. I do this by wrapping it in a tea towel & putting the big wooden chopping board on top of it!
- To make the teriyaki sauce: combine the soy sauce, mirin & sugar in a saucepan. Stir the mixture well. Put it on medium heat and bring to a boil. Turn down the heat to low and simmer for a couple minutes. Stop the heat and cool the mixture.
- Cut tofu into 1-inch pieces, and pan fry in some olive oil until it’s golden brown on all sides.
- Make the marinade by adding the teriyaki sauce, and the rest of the ingredients directly to your slow cooker.
- Once the tofu is cooked, toss it in the marinade mixture to coat thoroughly.
- Cover and cook on low for 6 hours.
- Serve with rice & some steamed veggies