Vegan crispy teriyaki tofu with rice and edamame

Vegan crispy teriyaki tofu with rice and edamame: savoury, lightly sweet and quick to cook with tofu, jasmine rice, edamame, carrot, ginger and soy sauce.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 15 min
• Total time: 30 min
• Calories: 460 kcal per serving
• Protein: 22 g
• Fat: 16 g
• Carbs: 58 g

Ingredients

• 200g firm tofu
• 100g edamame
• 1 carrot (cut into julienne strips)
• 1 garlic clove (crushed)
• 1 spring onion
• 150g jasmine rice
• 1 tbsp cornflour
• 1 tbsp maple syrup
• 1 tbsp sesame seeds
• 1 tsp sesame oil
• 1 tsp ginger (grated)
• 2 tbsp soy sauce

Method

You’ll need: frying pan · chopping board · knife · sieve · grater · wooden spoon

1. Rinse the jasmine rice thoroughly and cook according to the packet instructions. Briefly boil or steam the edamame, then drain.
2. Press the tofu dry well and cut it into cubes. Toss with the cornflour so it gets a crisp coating when fried.
3. Cut the carrot into thin strips, chop the garlic, grate the ginger and slice the spring onion into rings. Toast the sesame seeds briefly in a dry frying pan until fragrant.
4. Heat olive oil or avocado oil in a frying pan and fry the tofu until golden brown. Add the garlic, ginger and carrot and fry briefly.
5. Mix the soy sauce, maple syrup and sesame oil and add to the pan. Let everything reduce briefly, then fold in the edamame and some of the spring onion.
6. Spoon the rice into bowls, top with the teriyaki tofu and serve with the sesame seeds and the rest of the spring onion.

Good to know

When it turns out crisp outside and juicy inside, count me in. This dish is uncomplicated, warm and just right for a relaxed evening after work.

Swaps

Maple syrup (or honey, if not vegan) → date paste (unrefined sweetness) | jasmine rice → brown rice (also provides fibre) | sesame oil → avocado oil (more heat-stable) | tofu → tempeh (fermented, provides fibre) | soy sauce → tamari (gluten-free)

Allergens

Contains soya, sesame and gluten (soy sauce). Well suited to children if you use the soy sauce sparingly. In pregnancy, pasteurised tofu and well-cooked edamame are generally fine.

Dairy-free recipes