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Crispy teriyaki tofu with broccoli & rice noodles
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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.
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.
Typical values per serving:
vegetarian/vegan/1 of your 5 a day/high in protein
This recipe was first published in October 2020.