Tofu Teriyaki

Serves 4-6

Ingredients:

Pack of firm or extra firm tofu

1 tbs oil

Chili flakes to taste

Garlic

Ginger

¼ cup soy sauce

¾ cup soy sauce water

4 tbsp brown sugar

2 tbsp honey

3 tbsp cornstarch

¼ cup cold water

3 cups of white rice

Magi seasoning

Chili powder

Coleslaw vegetable mix

Mushrooms

Onions

Black pepper

Garlic

Onion powder

Red hot chili powder

Steps:

Part one: Marinating tofu

1. Start with making your teriyaki sauce. Have your garlic and ginger minced and ready to go. Put a medium-sized pot on low-medium heat. Put your oil in your pot and wait for it to heat. Once the oil is heated, add chili flakes and allow to cook for 3-4 minutes. Add your garlic and ginger. Cook for around 3-4 minutes, or until you have a nice aroma. I recommend using Asian chili flakes as they do not burn nearly as fast.

2. Add soy sauce and water and raise the heat to high. Add brown sugar and honey and stir thoroughly. Mix cornstarch with cold water and add to the pot. Bring sauce to a boil, then turn the heat to medium and let thicken. Once your sauce has thickened and is to your taste, set a portion aside in an elongated container that can hold all your tofu.

3. Drain and press your tofu. I have a tofu press, or you can use a cheesecloth or paper towel and make your own press through two cutting boards sandwiching the tofu and placing a heavy-ish (textbooks are very useful for this!) item on top to drain some water. Press for 10-15 minutes.

4. Now it is time to prepare your tofu. It is up to you how to cut your tofu, but I enjoy cutting my block of tofu in half lengthwise and then cutting thin-ish slices off. Once the teriyaki sauce has cooled, add your tofu. Now, let your tofu marinate as you prepare your veggies! Part two: The rest of the dish

1. Begin by turning your rice on. Once again, I use a rice cooker, so I always start my rice at the beginning of meals. If you are using a pot for rice, do your thing.

Cooking Tip: taste as you go and let your tastebuds guide you. Add your own desired spices, or cook things in a different way than suggested in the recipe. Afterall, recipes are just suggestions.

2. For this dish, I am using a coleslaw bag mix, along with onions, and mushrooms. Begin with washing your mushrooms and destemming them. Turn a pan (I use a wok) to medium heat. Slice your mushrooms into thin-medium pieces. Julienne your onions. Add oil to your pan and allow oil to heat. Once the oil is heated, add garlic and red chili flakes. Cook for 3-4 minutes.

3. Add your onions and mushrooms to the pan. Once almost done add your coleslaw vegetable mix. Add spices and magi seasoning (or you can use soy sauce).

4. Put another pan on the stove and turn to low-medium. Once the pan has heated, add your oil and then tofu. The oil will splatter, so use a cover or protect your arms.

5. You want a nice char on each side of your tofu slices and initially this may require patience until it is done just right. This takes approximately 8 minutes for each side depending on how high/low you choose to cook it at. Be careful not to let your tofu get stuck to the pan. Cook your tofu in batches so you do not overcrowd your pan, and add more oil as needed.

6. With your leftover teriyaki sauce in your pot, reheat on low-medium heat. If the sauce has thickened too much, add a little bit of water at a time to bring back desired consistency.

7. When your vegetable mix is done, turn your pan to a low and finish cooking your tofu.

8. Place your dish once everything is done, and enjoy!

Makes approx. 25 samosas

Ingredients:

Red potatoes (approx.

6 large)

Thai chili peppers (we use 2, but adjust to your spice preference)

2 tsp curry powder

1 tsp red chili powder

Salt Black pepper

Cilantro

Spring roll pastry wrappers (I recommend using the Rooster brand!)

Cooking tip: cooking a dish from a different culture? Get authentic spices to step it up a notch! (the spices for Rayyan’s dish are all Suraj)