@benrebuck: AD 🎖️Award winning Tofu 🏆 The Oscars were last night and I've teamed up with @Cauldron Foods to bring you this amazing teriyaki tofu using their Express Teriyaki Marinated Tofu Is it worthy of a starring role? Serves: 2 Ingredients For the crispy tofu •⁠ ⁠1 pack Cauldron Express Teriyaki Marinated Tofu •⁠ ⁠2 tbsp cornflour •⁠ ⁠Neutral oil, for frying For the miso teriyaki corn ribs •⁠ ⁠2 corn cobs, cut into ribs •⁠ ⁠2 tbsp light soy sauce •⁠ ⁠1 tsp red miso paste •⁠ ⁠1 tsp sesame oil •⁠ ⁠1 tbsp honey For the flash pickled veg •⁠ ⁠½ cucumber, thinly sliced •⁠ ⁠1 carrot, thinly sliced •⁠ ⁠A few radishes, thinly sliced •⁠ ⁠1 chilli, sliced •⁠ ⁠100ml white wine vinegar •⁠ ⁠100ml boiling water •⁠ ⁠Pinch of salt •⁠ ⁠Pinch of sugar To serve •⁠ ⁠Cooked sticky rice •⁠ ⁠Sesame seeds •⁠ ⁠Chopped chives Method 1.⁠ ⁠Make the flash pickles Slice the cucumber, carrot, radish and chilli and place in a bowl. Pour over equal parts white wine vinegar and boiling water, then add a pinch of salt and sugar. Stir and leave to pickle for at least 10 minutes. 2.⁠ ⁠Prepare the corn ribs In a bowl, mix the soy sauce, red miso, sesame oil and honey. Toss the corn ribs in the mixture until fully coated. 3.⁠ ⁠Cook the corn Air fry the corn ribs at 180°C for around 15 minutes, until tender and slightly sticky. 4.⁠ ⁠Cook the tofu Toss the teriyaki tofu in cornflour until lightly coated. Fry in a little oil over medium-high heat until crispy and golden on the outside. 5.⁠ ⁠Finish the tofu in sauce Take the leftover corn rib marinade, add a small splash of water, and toss the crispy tofu in the pan with it for a minute so it glazes and caramelises. 6.⁠ ⁠Build the bowl Spoon sticky rice into bowls, top with the glazed tofu, miso corn ribs and the flash pickled veg. 7.⁠ ⁠Finish Sprinkle with sesame seeds and chopped chives. #oscars #tofu #vegan

Ben Rebuck

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Region: GB

Monday 16 March 2026 13:48:21 GMT