The summer months are drawing in, and food demands to be eaten outside with an ice cold drink and a good book. If you’re in search of a refreshing summer meal which compromises not one bit on flavour, why not make my top tofu recipe? 

This has been a favourite of mine throughout uni, and it only gets better the more you make it. The sauce has become second nature to me, and once it does to you too, you can start adjusting the chilli and ginger to your taste. Before long, you’ll be making this one for everyone you know. 

While it feels rather decadent and restaurant quality, it’s simple, and pretty good for you. Tofu is a major player for plant-based protein, and the cucumber salad adds a fresh, zingy contrast. I would like to say it comes together in half an hour, but I feel like recipes always undershoot for how long it will take to make. Don’t worry, I’d never lie to you, which is why I can honestly say this recipe is one of the of the more impressive things you can make on a student budget. Cheaper, tastier, and more satisfying than any Prince of Wales abomination you’d order after Sports Night.

Whether you’re cooking for a flat dinner, meal prepping for the week, or making something nice for somebody you love, I hope you enjoy it as much as I have.

Top Teriyaki Tofu Recipe with Sticky Rice and Cucumber Salad

Ingredients

For the Teriyaki Tofu:

• One 280g block firm tofu (I use The Tofoo Co., since it’s already pressed)
• 4 cloves garlic
• 1 inch piece ginger
• 3 spring onions
• ¼ cup brown sugar
• ¼ cup soy sauce, combined with ¼ cup water
• 1 red chili
• Cornstarch
• Neutral oil
• Chinese five spice

For the Cucumber Salad:

• 1 cucumber
• 1 tsp salt
• 1 tbsp rice vinegar
• 1 tsp soy sauce
• 1 tsp chilli oil
• 1 tsp tahini (or sesame oil)
• Pinch of sugar

Optional Additions:

• Sesame seeds
• Fresh coriander
• Rice

Method

1. Cut or rip the tofu into bite-sized pieces, and place into a lidded container with the five spice and just enough cornstarch to coat. Seal and shake to coat, then add 1 tbsp oil, seal, and shake again. 
2. Bake in an oven or air fryer at 180°C for 15–20 minutes until golden and crispy at the edges.
3. Meanwhile, slice or smash the cucumber into small pieces, toss with salt, and set aside for 10 minutes. Rinse, pat dry, then mix with the rice vinegar, soy sauce, chilli oil, tahini, and sugar. Top with sesame seeds and set aside. You can start off the teriyaki sauce while you wait for the salt to draw out water from the cucumber.
4. Heat a splash more oil in a frying pan over medium heat. Add the white parts of the spring onions and cook for a minute, then add the garlic and ginger. Stir until softened and translucent. You’ll know they’re ready when the raw smell disappears. Pre-minced garlic and ginger work perfectly well here if you’re not about that chopping life.
5. Add the brown sugar and increase the heat to medium-high, stirring frequently until it melts and begins to caramelise. Very nice 🐈‍⬛
6. Mix the soy sauce and water together, then pour into the pan to deglaze. The sugar may clump momentarily. Please don’t panic, just keep stirring. 
7. Mix the tablespoon of cornstarch with a splash of cold water to make a slurry, add to the pan, and stir on high until the sauce bubbles and thickens.
8. Add the baked or air-fried tofu and toss until well coated. Serve over rice, topped with sesame seeds and the green parts of the spring onions, with the cucumber salad alongside.

Image credit: Daisy Hawker