The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Sticky Teriyaki Tofu Stir-fry with Brown Rice Noodles & Tenderstem Broccoli
Who doesn't love a bowlful of teriyaki noodles? This one stars protein-rich tofu, sizzled with leafy pak choi and nutty Tenderstem broccoli. Add brown rice noodles for fibre, then toss with ginger, garlic and our sticky teriyaki sauce. Top with pickled radishes. It's ready in 20 mins!
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 1 tsp sesame seeds (Sesame)
- 2 tbsp sesame oil (Sesame)
- 8 tbsp teriyaki sauce (Soya) (Coconut Palm Sugar, Tamari Sauce (Water, SOYBEANS, Salt, Spirit vinegar), Water, Rice Vinegar (Rice Vinegar, Salt), Tomato Puree, Cornflour, Ginger Puree, Garlic Powder, White Onion Powder)
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 pak choi
- 240g Tenderstem broccoli
- 200g brown rice noodles (Brown Rice Flour, Water)
- 2 tbsp rice vinegar (Rice Vinegar, Salt)
- 4 radish
- 1 tbsp cornflour
- 560g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
Nutritional Information
Calories: 606
Protein: 32g
Carbs: 62g
Fat: 24g
Sticky Teriyaki Tofu Stir-fry with Brown Rice Noodles & Tenderstem Broccoli
Who doesn't love a bowlful of teriyaki noodles? This one stars protein-rich tofu, sizzled with leafy pak choi and nutty Tenderstem broccoli. Add brown rice noodles for fibre, then toss with ginger, garlic and our sticky teriyaki sauce. Top with pickled radishes. It's ready in 20 mins!
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Cooking Instructions
Before you start
- Pull out a large saucepan, a large frying pan, a medium bowl, a small bowl, a measuring jug & a sieve
Fry the tofu
- Drain the tofu, pat dry with paper towel and cut into 2cm cubes. Add to the medium bowl, along with the cornflour and a good pinch of salt. Toss to coat
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the tofu and cook for 8-10 mins, turning occasionally, until golden. Cook in batches if needed. Remove the tofu from the pan and set aside
Make the pickled radish
- Meanwhile, trim and thinly slice the radishes
- Place into the small bowl, along with the vinegar and a pinch of salt. Mix and leave to pickle
Time to noodle
- Bring the large saucepan filled with salted water to a boil
- Once boiling, add the noodles to the saucepan, gently separate with a fork, and boil for 3-4 mins, until cooked. Drain, then rinse under cold water
- Trim the broccoli and cut into thirds. Cut the pak choi into bite-sized pieces
Cook the greens & add the sauce
- Reheat the frying pan with the sesame oil on medium-high heat. Once hot, add the broccoli to the pan and cook for 4-5 mins, until softening
- Add the pak choi and ginger & garlic paste, then cook for 1 min more
- Add the teriyaki and 150ml water to the pan. Bring to the boil and simmer for 2-3 mins, until the sauce has thickened
Toss & plate up
- Add the cooked noodles and tofu to the pan. Toss to coat in the sauce and simmer for 2-3 mins. Season with salt and pepper
- Serve the tofu noodles into bowls. Top with the pickled radish and scatter over the sesame seeds
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