Vege and tofu stir-fry

Annabel Langbein media

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.

Ingredients

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 tsp	Cornflour
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)

To garnish

½	Spring onions, thinly sliced
1 Tbsp	Fresh ginger, shredded
2 Tbsp	Sesame seeds, toasted
1 tsp	Sesame oil

Directions

1. Cut tofu into 2cm cubes and mix with ¼ cup teriyaki sauce. Set aside to marinate while preparing vegetables.
2. 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.
3. 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.
4. 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.
5. Add the teriyaki sauce and cornflour mixture and stir-fry until bean sprouts or cabbage are wilted (2-3 minutes).
6. 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

• Chicken noodle bowl
• Teriyaki sauce