Meaty portobello mushrooms, white button mushrooms and king oyster mushrooms are the perfect combination with my grilled teriyaki tofu. They are simply sauteed for a few minutes in a small amount of light olive oil, with some sweet onions, garlic and minced fresh ginger. The red bell peppers not only add a touch of vibrant colour to the dish but also compliment the sweet flavour of the mirin (Japanese cooking wine), used in the teryaki sauce. Once the mushrooms and peppers are sauteed, set them aside and using the same pan saute some baby bok choy. To complete the dish serve with bismati rice on the side. This dish is also excellent the next day, reheated in the micro-wave.
Using a blender or whisk by hand all the above ingredients, and set aside.
Place the tofu pieces in a casserole dish and pour the teriyaki sauce to cover. Let marinate for about an hour.
Heat a grill pan with some oil. Reserving the marinade, place the tofu on the hot pan and cook for about 2 to 3 minutes on each side. Reheat for a the reserved teriyaki marinade until it is reduced and a syrupy consistency. Plate the tofu and drizzle the teriyake reduction over the tofu. Makes 20 grilled tofu slices.