Tofu has a neutral flavour but it absorbs other flavours very easily. With a jar of teriyaki sauce to hand this quick midweek dinner is such a snap.
|50 g||Firm tofu (Main)|
|½ cup||Teriyaki sauce, see link to my recipe above (Main)|
|1 large||Carrot, angle sliced|
|1 small||Broccoli head, cut into thin florets (Main)|
|2 small||Zucchini, angle sliced|
|1 Tbsp||Neutral oil|
|1 Tbsp||Peanut butter, optional|
|180 g||Noodles, cooked accourding to packet instructions (Main)|
|2 cups||Mung bean sprouts, or finely shredded cabbage|
|150 g||Snow peas, halved on the diagonal (optional) (Main)|
|½ ||Spring onions, thinly sliced|
|1 Tbsp||Fresh ginger, shredded|
|2 Tbsp||Sesame seeds, toasted|
|1 tsp||Sesame oil|
- Cut tofu into 2cm cubes and mix with ¼ cup teriyaki sauce. Set aside to marinate while preparing vegetables.
- Place carrot, broccoli and zucchini in a pot with ½ cup water. Cover and cook until just tender (about 3 minutes). Drain, refresh under cold water and drain again.
- Drain tofu from teriyaki sauce, reserving sauce to add at the end. Heat oil in a large frying pan and stir-fry the tofu over medium-high heat until golden brown (about 3 minutes). Remove tofu from pan and set aside.
- Stir cornflour and peanut butter, if using, into the remaining ¼ cup teriyaki sauce. Add drained vegetables to pan with cooked noodles, bean sprouts or cabbage, and snow peas, if using.
- Add the teriyaki sauce and cornflour mixture and stir-fry until bean sprouts or cabbage are wilted (2-3 minutes).
- Return tofu to pan, sprinkle with spring onion, ginger and sesame seeds, drizzle with sesame oil and reserved teriyaki sauce and serve immediately.
More of Annabel's Asian-style recipes