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 |
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- 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.