The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Sticky Teriyaki Tofu with Baked Brown Rice & Sesame Slaw
It's classic Asian flavours, inspired by street food! Transform tofu with sticky teriyaki sauce. Dish up with crispy baked brown basmati rice, packed with fiery chilli paste and spring onions. Add colour with red cabbage slaw and snappy sesame seeds.
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 4 spring onion
- 1 pepper
- 1 tbsp chilli paste (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 1 red cabbage
- 1 carrot
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 4 tbsp teriyaki sauce (Soya) (Coconut Palm Sugar, Tamari Sauce (Water, SOYBEANS, Salt, Spirit vinegar), Water, Rice Vinegar (Rice Vinegar, Salt), Tomato Puree, Cornflour, Ginger Puree, Garlic Powder, White Onion Powder)
- 1 tsp sesame seeds (Sesame)
- 2 tbsp rice vinegar (Rice Vinegar, Salt)
- 1 tbsp sesame oil (Sesame)
- 2 tsp maple syrup (maple syrup(100%))
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
Nutritional Information
Calories: 631
Protein: 30g
Carbs: 62g
Fat: 28g
Ingredients
- 1 tsp sesame seeds (Sesame)
- 1 tbsp chilli paste (use half) (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 2 tbsp rice vinegar (use half) (Rice Vinegar, Salt)
- 2 tsp maple syrup (use half) (maple syrup(100%))
- 1 tbsp sesame oil (use half) (Sesame)
- 280g tofu (use half) (Soya) (Tofu (Water, Soya Beans, Nigari))
- 4 spring onion
- 1 carrot (use half)
- 4 tbsp teriyaki sauce (use half) (Soya) (Coconut Palm Sugar, Tamari Sauce (Water, SOYBEANS, Salt, Spirit vinegar), Water, Rice Vinegar (Rice Vinegar, Salt), Tomato Puree, Cornflour, Ginger Puree, Garlic Powder, White Onion Powder)
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 pepper (use half)
- 1 red cabbage (use half)
Nutritional Information
Calories: 662
Protein: 31g
Carbs: 63g
Fat: 30g
Sticky Teriyaki Tofu with Baked Brown Rice & Sesame Slaw
It's classic Asian flavours, inspired by street food! Transform tofu with sticky teriyaki sauce. Dish up with crispy baked brown basmati rice, packed with fiery chilli paste and spring onions. Add colour with red cabbage slaw and snappy sesame seeds.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Pull out a large frying pan, a small baking dish, a large bowl, a measuring jug & a grater
Get started
- Heat the large frying pan with the sesame oil on medium-high heat. Once hot, add the rice and break it up with a wooden spoon
- Add half the vinegar, half the maple syrup, a good pinch of salt and 50ml water (25ml for 1 person). Cook for 2-3 mins, until piping hot
Bake the rice
- Thinly slice the spring onion and pepper
- Stir the chilli paste (for those who'd like the heat) and half the spring onion into the rice
- Transfer to the small baking dish and bake for 10-15 mins, until crispy around the edges
Make the slaw
- Meanwhile, trim and finely slice the cabbage. Coarsely grate the carrot
- Add both to the large bowl, along with the remaining spring onion, vinegar and maple syrup. Season with a pinch of salt, mix and set aside
Get sizzlin'
- Tear the tofu into bite-sized chunks and pat dry
- Reheat the large frying pan with 1/2 tbsp oil on medium-high heat. Once hot, add the pepper and tofu and cook for 6-8 mins, turning regularly, until golden brown. Season with salt and pepper
- Add the teriyaki sauce and cook for 30 secs, tossing the tofu to coat
Plate up
- Share the baked rice between plates, with the teriyaki tofu and slaw alongside
- Garnish with the sesame seeds
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