Teriyaki Tofu Noodles

These teriyaki noodles are a quick & easy dinner! A fresh, flavourful plant-based recipe thats perfect for busy nights.

Per Serving:

Calories - 456

Protein - 27.2g

Serves 4

Teriyaki Sauce

70ml soy sauce

2 tbsp brown sugar

2 garlic cloves finely chopped

Tsp sesame oil

1 tbsp honey

3 tbsp rice wine vinegar

2 tsp of cornflour - mixed with cold water

Crispy Tofu

1 block of tofu

3 tbsp soy sauce

50g cornflour

1tbsp oil

Stir Fry

1tbsp neutral oil

1 carrot cut into matchsticks

1 broccoli - florets cut from stem

4 nests of noodles

Spring onion chopped to garnish

In a small bowl mix together teriyaki sauce ingredients until combined.
For the crispy tofu, add soy sauce and cornflour to two bowls. Dice your tofu, dip each piece of tofu in soy sauce, then dip into cornflour and then set aside.
Heat olive oil in a non-stick pan or wok, then add tofu to pan. Cook tofu, flipping every 1-2 mins, until crispy and golden brown, then remove and set aside.
Meanwhile, cook noodles according to packet instructions.
Heat 1tbsp oil in pan, then add carrot and broccoli. Stir fry for 5 mins, until slightly soft, then remove from pan.
Add tofu and garnish with spring onions.
Add teriyaki sauce to pan, cook on a low heat until sauce starts to bubble and thicken. Add egg noodles to pan. Toss noodles to coat in teriyaki sauce, then add in carrot and broccoli and toss to combine.