Tofu with Teriyaki sauce and sesame seeds

I've decided to declutter several boxes of recipes torn out of weekend magazines and food supplements, including a big stash of Feast magazines. I might still keep some of Rachel Roddy's column pages on the Italian food though.
Reading last year's Feast while sipping my coffee, I nodded in agreement with Fiona Beckett who wisely says "I know it's an unfashionable view these days, but January is not a time for abstention. Moderation maybe, but no booze at all? That makes an already miserable month even more dismal."

It's not that we drink much. Certainly not on par with numerous Insta and Twitter posts, announcing it's Gin o'clock to the world. Last week when I was sorting out the recycling, I realised we only had 2 empty bottles to put in the black box - from a sweet dessert wine we opened days before Christmas, and champagne which we had for the new year's eve. Nothing like the full, overflowing black bins I've seen around in town. They must have been partying at full steam, lucky devils. 

I had a small sherry on the 7th to celebrate the Russian Christmas.

Then tomorrow, on the 14th of January, the Russians will be celebrating the so called Old New Year (the start of the new year according to the Julian calendar). It's not a formal holiday, but is traditionally observed with parties and having family get-togethers. I might raise a glass of something like a G&T to mark the occasion, though that would depend on what I'm going to cook. I usually make evening meal plans in the morning.

So, not a Dry January for me then.

I have had no plans for Veganuary either, but that doesn't mean we don't eat meals which happen to be vegan-friendly.

There was a Blue Dragon Teriyaki Street Food Skewers kit in the latest Degustabox.
Last Monday I cooked tofu, using the kit, which includes a Teriyaki sauce sachet, a Teriyaki marinade, sesame seeds and skewers. The kit has the advantage that all the necessary ingredients are present. The only thing I didn't use is the skewers.

Tofu with teriyaki sauce and sesame seeds
Ingredients:
1 pack of Cauldron tofu
2 medium carrots, peeled and chopped
1 sweet pepper
1 kit of Blue Dragon Teriyaki Street Food Skewers
OR
Teriyaki marinade
Teriyaki sauce
sesame seeds
+
rice and peas

Put cubed tofu in marinade for about 20 minutes.
In the meantime, chop a couple of carrots and a red sweet pepper. After cooking them for about 5 minutes in a big frying pan, add tofu, splash the Teriyaki sauce and finally sprinkle sesame seeds.
Cook for another 5 minutes stirring frequently.
Serve tofu with rice and peas.

My younger son loved it so much, he requested it for the next day. And while I could easily find all the other ingredients, I couldn't find Blue Dragon kit in the local Waitrose.

Rather than change the plans, I simply bought a bottle of Teriyaki marinade, a jar of Teriyaki sauce and a small bag of sesame seeds.

It's not much of a recipe, I agree, but do give it a go, if you haven't tried tofu before.
The brand I used is Cauldron (it's organic and GMO-free).

My son asked me today to cook the same dish again, so I promised to oblige him one day this week.

Are you observing Dry January or Veganuary?