1 ½ blocks (340gm) firm tofu (or 5 x chicken thighs, cut into small chunks)
4 t minced ginger
3 cloves garlic, finely chopped
⅓ c low sodium soy sauce, plus 1 extra T (use GF if necessary)
1 T rice vinegar
2 T honey
1 T cornflour
1 c water
1 t sesame oil
2 T oil
1 ½ c brown rice or cauliflower rice – link to recipe below
1 large carrot, peeled and cut into small batons
1 c red cabbage, finely sliced
1 c edamame beans, blanched in boiling water for 5 minutes, drained (can be blanched together with snow peas)
8 snow peas, blanched in boiling water for 5 minutes, drained
1 avocado, cut into slices
Cook the brown rice according to packet instructions, or make Cauliflower Rice.
Prepare the vegetables.
For the teriyaki tofu, drain the tofu and dry with paper towels for 10 minutes, replacing paper towels as they become wet. Cut tofu into ½ inch thick slices, then cut into triangles. Drain off any more excess liquid if necessary.
In a medium-sized pot, over a low heat, add 2 teaspoons ginger, 1 ½ cloves garlic, ⅓ cup soy sauce, the rice vinegar, honey, cornflour, water and ½ teaspoon sesame oil. Set aside and warm until thickened.
In a large non-stick fry pan, heat oil over medium-high heat (you may need two fry pans if possible). Cook the tofu for 2 minutes, until golden brown and slightly crisp. Turnover and cook another 2 minutes. Once browned, spoon over the teriyaki sauce and cook for another minute or 2 on either side to coat the tofu. Remove and place onto a plate and cover to keep warm if cooking some extra.
Note: If cooking chicken, do in the same way but just cook the chicken for a bit longer until tender.
Once the rice or cauliflower rice is cooked, stir through the extra ginger, garlic and 1 T soy sauce and divide into each bowl, lay some tofu over the top and arrange vegetables on the side. Finish off with a sprinkling of sesame seeds.