Tofu Teriyaki 1

Geetanjali Kirloskar's Tofu Teriyaki [Recipes]
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My favourite dish "I just can't resist Tofu Teriyaki. It's a Japanese dish."

I like to eat at "Harima in Bangalore and Wasabi at the Taj in Delhi, because the food is light, healthy, flavoured differently to Western and Italian food, with a sufficiently large vegetarian variety."

My favoured cuisine "Vegetarian Japanese food."

My non-food passions "Mostly, outdoor sports - rafting, driving expeditions, tennis and golf. I love theatre, acting and writing."

Best meal I've ever had "Japanese dinner with my husband Vikram and Kiran Majumdar Shaw. It was Diakon salad, Tempura, Soba noodles, served hot and garlic fried rice with vegetables."

My favourite recipe "Tofu Teriyaki."

Ingredients: Tofu (bean curd): 100 gms Bean sprout: 40 gms Lettuce iceberg: 80 gms White sesame: 2 gms.

Soba noodle salad Soya Kikkoman: 20 ml Plum sauce: 30 ml Soba noodles: 60 gms Carrot Julienne: 10 gms Lime juice: 20 gms Salt: 5 gms Sesame oil: 10 ml Chopped green onions: 5 gms

Teriyaki sauce Brown sugar: 120 gms Soya Kikkoman: 100 ml Garlic (chopped): 5 gms Mirin: 10 ml

Method: - Cut the stem of the iceberg lettuce. - Remove a leaf of the iceberg lettuce to form a cup. - Slice the tofu and marinate with teriyaki sauce and grill for 2-3 minutes. - Set aside for one minute. - Cut the tofu in small dices, place the beans sprout on the base of the lettuce cup and top it up with the tofu mix. - Serve the soba noodle salad with the lettuce wrap.

Teriyaki sauce - On a sauce pan, put brown sugar, Kikkoman soy sauce, Mirin and garlic. - Cook this over medium heat, stir continuously, allow the sugar to dissolve. - Do this until it forms a sauce-like consistency.

Soba noodle salad - In a pan, bring 3 quarter water to a boil. - Add soba noodles and cook for 5 to 6 minutes. - Drain noodles and rinse under cold running water. - To prepare dressing, add Kikkoman soy sauce, sesame oil, lime juice, plum sauce and salt and blend until it emulsifies. - Dress the soba noodles and blend with half the dressin. - Refrigerate the noodles for 15 minutes. - Before serving, add reserved dressing to the noodles, mix well. - Sprinkle salad with chop green onions and julienne carrots.