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Digital Subscriptions > Vegan Food & Living Magazine > Feb 2019 > Friday night FAKE AWAY

Friday night FAKE AWAY

Deliver the tastes of Asia to yourself with Sasha Gill’s quick and easy recipes

Teriyaki tofu

When I was younger, I put teriyaki sauce on everything – the perfect condiment for almost every meal. One pairing that stuck with me is teriyaki and crispy tofu. Serve on steamed rice, sprinkled with a hefty dose of sesame seeds.

By Sasha Gill Serves4| Prep20 minsplus marinating | Cook30 mins| Calories142(per serving)

1 block (300g (10½oz) extrafirm tofu, pressed

60ml (2floz) light soy sauce

½ tsp ground ginger

¼ tsp garlic powder

45g (1½oz) brown sugar

30g (1oz) cornflour sliced spring onion, red chilli and sesame seeds, to serve

1 First marinate the tofu. Cut the tofu into cubes. In a bowl, mix together the soy sauce, ginger, garlic, brown sugar and 250ml (9floz) water. Place the tofu cubes in the marinade, then cover and leave in the fridge for at least 1 hour.

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About Vegan Food & Living Magazine

In the mood for a warming one pot? We've got plenty of delicious vegan options waiting for you in the February issue of Vegan Food & Living. Also this issue, we reveal how to take your new lifestyle into February and beyond for anyone who has been doing Veganuary, plus we show you how Bento boxes can transform your lunches. If that's not enough, you can discover how to reduce your food waste, uncover the truth behind the B vitamins and whip up a Friday night fakeaway. Plus check out the hot new vegan fabrics set to hit the high street and explore the common misconceptions of being vegan.