zoom Crispy teriyaki tofu with broccoli & rice noodles

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    Crispy teriyaki tofu with broccoli & rice noodles

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    Crispy teriyaki tofu with broccoli & rice noodles

    • Preparation time: 8 minutes to 10 minutes
    • Cooking time: 23 minutes to 30 minutes
    • Total time: 31 minutes to 40 minutes 40 minutes

    Serves: 2


    225g pack The Tofoo Co Smoked Tofu
    1 tbsp sunflower oil
    1 tbsp Lee Kum Kee Teriyaki Sauce
    100g broccoli florets and stalk, sliced thinly
    275g pack chilled rice noodles
    30g carrot, peeled and cut into matchsticks
    30g cucumber, cut into matchsticks
    1 salad onion, trimmed and finely cut at an angle
    ½ tsp sesame seeds
    1 tbsp reduced salt soy sauce


    1. Wrap the block of drained tofu in a clean tea towel folded into quarters. Squeeze firmly to remove as much moisture as possible. Cut the block into 3 slices then each slice into 9 cubes.

    2. Add the oil to a hot wok over a high heat. Once hot, add the tofu and leave to form a crust. After 4 minutes, turn the tofu and repeat until the cubes are brown and crispy on all sides. Remove with a slotted spoon to a small bowl and immediately pour the teriyaki sauce over the top.Set aside.

    3. Return the pan to the heat. Add the broccoli and noodles and stir fry for a minute until hot throughout. Tip the bowl of tofu and sauce back into the wok and add 1-2 tbsp water. Toss to combine, then divide between two bowls and pile the carrot and cucumber on top, followed by the salad onion, sesame seeds and soy sauce.

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    Cook’s tip

    Salad onions work well as a garnish, but they’re also fabulous as an ingredient or side. Use them shredded in salads and Asian-style dishes, or chargrill them whole and serve then as an accompaniment to meat, poultry or fish.


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