Roasted Teryaki Tofu Steaks with Glazed Pak Choi Vegan recipe

Roasted Teriyaki Tofu Steaks with Glazed Pak Choi

Cook 30 mins
Serves 4

It is amazing how the tofu takes on the sweet and salty marinade in this recipe, and works really well against the mild mustardy flavour of the pak choi.

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250g Cauldron Organic Tofu, follow the instructions on the pack, drain and press for 20 minutes. Cut into 1cm thick rectangular slices.
100ml tamari Japanese soy sauce
100ml mirin
100ml sake
1 tbsp caster sugar
6 fresh shiitake mushrooms, sliced
2 tbsp sunflower oil
200g pak choi, quartered lengthways and rinsed
2 tsp cornflower mixed with 4 tbsps cold water


  1. In a frying pan large enough to accommodate the tofu and mushrooms, combine the soy sauce, mirin, sake & sugar. Heat over a moderate flame and stir until the sugar dissolves.
  2. Add the tofu and mushrooms to the pan, simmer gently for 8 minutes, then, using tongs, carefully turn over the tofu and simmer for a further 8 minutes.
  3. Preheat the oven to 200°C. Lift the tofu on to an oiled oven tray and spoon a little teriyaki sauce on top of each steak. Roast in the oven for 10 minutes.
  4. Set a timer and turn the oven off when 10 minutes is up, leave the tofu in the over to keep warm. Reserve the remaining teriyaki sauce.
  5. Heat a wok over a high flame and add the oil. Add the pak choi and stir-fry for 1-2 minutes. Add the remaining teriyaki sauce and 80ml of water, stir and cover for a further 2 minutes.
  6. Push everything to one side of the wok, add the cornflour mixed with water to the bubbling juices and stir until thick. Stir the thickened sauce through the greens.
  7. Turn the tofu steaks over to reveal a shiny side and serve on top of the pak choi.