Grilled Tofu Teriyaki and Mushroom Medley

Ingredients

2 packages firm tofu, cut into ½ inch slices

Teriyaki Sauce:

1/2 cup Kikkoman soy sauce

1 large garlic clove finely chopped

1/4 cup light olive oil

1 tablespoon sesame oil

2 tablespoons mirin sauce

1/2 tablespoon minced fresh ginger

Preparation

Using a blender or whisk by hand all the above ingredients, and set aside.

Place the tofu pieces in a casserole dish

Pour the teriyaki sauce to cover. Let marinate for about an hour.

Heat a grill pan with some oil. Reserve the marinade

Place the tofu on the hot pan and cook for about 2 to 3 minutes on each side. Reheat for a the reserved teriyaki marinade until it is reduced and a syrupy consistency.

Serve the grilled tofu on a bed of grilled red bell peppers slices and a medley of grilled portobello, oyster and button mushrooms.

Drizzle the reserved teriyaki reduction on the plated tofu

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About

Meaty portobello mushrooms, white button mushrooms and king oyster mushrooms are the perfect combination with my grilled teriyaki tofu. They are simply sauteed for a few minutes in a small amount of light olive oil, with some sweet onions, garlic and minced fresh ginger. The red bell peppers not only add a touch of vibrant colour to the dish but also compliment the sweet flavour of the mirin (Japanese cooking wine), used in the teryaki sauce. Once the mushrooms and peppers are sauteed, set them aside and using the same pan saute some baby bok choy. To complete the dish serve with bismati rice on the side. This dish is also excellent the next day, reheated in the micro-wave.