RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 – 4 people

INGREDIENTS:

• ¼ cup Lee Kum Kee light soy sauce
• ¼ cup Obento mirin
• 2 Tbsp brown sugar
• 1 inch piece ginger, peeled, finely grated
• 2 cloves garlic, grated
• 350gm firm tofu
• 3 Tbsp oil
• 1 head broccoli florets, stalk chopped
• 200gm snow peas, halved
• 2 shallots, thinly sliced
• 1 Tbsp toasted sesame seeds
• Cobram Estate EVOO for frying

METHOD:

• Add the soy, mirin, sugar, ginger and garlic to a small saucepan and place over a medium heat. Bring to boil, reduce the heat to low and simmer to thicken slightly, approximately 6-7 minutes. Taste and adjust seasoning if required. Set aside to cool slightly.
• Dice the tofu into large bite-sized pieces and place in a bowl with half of the teriyaki sauce, toss to coat and allow to marinate for 10 minutes.
• Heat 2 Tbsp of oil in a wok over high heat until shiny. Fry the tofu in batches until golden and crisp along the edges, approximately 3-5 minutes. Remove with a slotted spoon. Return the wok to the heat and add the remaining oil. Once oil is hot, fry off the broccoli stalks and florets, stirring continuously until fork tender, approximately 3 minutes. Add the snow peas and toss to warm through for a further 1 minute. Return the tofu to the pan, along with remaining teriyaki sauce and stir until warmed through. Remove from the heat, add the shallots and sesame seeds and toss to combine. Divide into serving bowls and serve with rice if preferred.

Our friends at Wine Selectors recommend pairing this dish with a Grenache Blends or Pinot Noir