I know I should be spending my Sunday writing up this week’s blog, but I’ve fallen into a Backstreet Boys hole and now I can’t climb out of it. I went to see them last week and it has ignited my teenage obsession. I literally can’t stop Wikipedia-ing, YouTubing, Googling and general ogling my ’90s teenage obsession. After two hours of back-to-back hits and two pints of cheap wine (yes, pints), I was transported back to my 16-year-old self’s bedroom, where my Purple Ronnie wallpaper and blow-up chairs witnessed some truly shocking choreography. Without warning, I busted into my old dance routines in the O2 Arena – much to the horror of my male companion and those around me. I waved my arms, thrust my hips and flicked my hair like a deranged Britney Spears tribute act – I don’t get out much.
That being said, I had a blast and have been writing ‘I heart BSB’ on my pencil case ever since – I’m freelance now, thus the need to carry stationary around with me at all times.
Anyhoo, enough about my youth, let’s all just go away and download the Backstreet’s Back album and listen to it as we slice up some fat tofu steaks and whip up my lighter version of this Japanese classic.
Baked teriyaki tofu with broccoli
Serves 2 / hands on time 30 mins / Total time 30 mins / V Df
You’ll need: 20cm oven-proof dish
3 tbs light soy sauce
5 tbs water
1 tbs honey
2 tsp light brown sugar
2 garlic cloves, peeled and chopped
Knob of ginger
Juice of half a lemon
280g firm tofu, drained
200g tender-stem broccoli
4 whole spring onions, outer layer removed and ends trimmed
Rice or noodles to serve – I know I used noodles but feel rice would probably be a better option in hindsight
Black sesame seeds to serve (optional)
1. Pre-heat an oven to 200°C/180°C fan/400F/gas mark 6.
2. Drain the tofu and cut into thick steaks and place in the oven-proof dish before putting to one side.
3. In a small saucepan combine the soy sauce, water, honey, sugar, garlic, ginger and the juice of half a lemon. Place over a medium heat and bring to the boil.
4. Once boiled, pour the liquid directly over the tofu and make sure it is well covered. Bake in the oven for 20 minutes.
5. Meanwhile use this time to cook the rice/noodles and steam the broccoli and spring onions. Divide into bowls when you’re ready to serve.
6. Remove from the oven, lift the tofu stakes out carefully and place on top of your chosen accompaniment and pour over any remaining juices. Serve topped with a sprinkle of black sesame seeds.
If you’ve had a go at making my teriyaki tofu or any of my other recipes, I’d love to hear about it @corrieheale email@example.com
V – Vegetarian Df – Dairy free