Roasted Teriyaki Tofu Steaks With Glazed Green Vegetables Japanese cooking recipe

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Ingredients
17 ounces fresh firm tofu, cut into 4 pieces (1 lb, 1 ounce)
4 fresh shiitake mushrooms
7 1/4 ounces dried egg noodles
For the teriyaki marinade
4 1/2 fluid ounces dark soy sauce
4 1/2 fluid ounces mirin (Japanese sweet rice wine)
4 1/2 fluid ounces sake
1 tablespoon sugar
For the glazed green vegetables
2 tablespoons sunflower oil
2 garlic cloves, finely sliced
7 1/4 ounces broccoli florets
1 leek, white and light green parts finely sliced
7 1/4 ounces pak choi, quartered lengthways
1 fennel bulb, trimmed and finely sliced
2 teaspoons cornflour, mixed with
4 tablespoons cold water
To serve
2 spring onions, finely sliced diagonally
1 tablespoon toasted sesame seeds, pan-toasted

Directions
1To make the marinade, put the soy sauce, mirin, sake and sugar in a large frying pan and heat, stirring until the sugar has dissolved.
2Add the tofu and mushrooms, if using. Simmer gently for about 15 minutes, turning the tofu over halfway through cooking.
3Transfer the tofu steaks to a lightly oiled baking dish or roasting tin.
4Spoon a little sauce on top and roast in a preheated oven at 220C/425F/Gas 7 for 10 minutes. Keep them warm.
5Using a slotted spoon, remove the mushrooms from the remaining sauce, squeeze dry and slice finely. Reserve the sauce.
6To make the glazed vegetables, heat a wok until hot, then add the oil. Add the garlic, broccoli, leek and sliced mushrooms and stir fry for two minutes.
7Add the pak choi and the fennel. Stir fry for two minutes.
8Add the reserved sauce and 2½fl oz water, stir, cover and cook for two minutes.
9Push the vegetables to the back of the wok, add the cornflour mixture to the bubbling juices and stir until thickened.
10Mix the vegetables into the sauce.
11Cook the noodles according to the packet instructions, then drain.
12To serve, put a nest of noodles on warmed plates and pile on the vegetables.
13Turn the tofu steaks over and put shiny side up on top of the vegetables.
14Sprinkle with spring onions and toasted sesame seeds and serve.

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