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Halve the tofu and remove the excess water by wrapping it in a paper towel.
Cut the carrot into julienne strips.
Cut the yellow bell pepper crosswise into halves and cut each half into thin strips.
Make a slit lengthwise in the center of the white leek and remove the core.
Cut the outer part into julienne strips, immerse the strips in water, and then drain.
Coat the tofu with starch.
Heat the sesame oil in a non-stick frying pan, add the tofu and cook on both sides.
Turn off the heat and add the mirin, the soy sauce and the sake. Flip the tofu and cook until the teriyaki sauce has become thick.
Place the carrot, the yellow bell pepper and the tofu on a plate.
Top with the white leek and the sauce.