Sticky Teriyaki Tofu Stir-fry with Brown Rice Noodles & Tenderstem Broccoli

Serving size

1 person 2 people 4 people

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))

Allergens

Contains: Sesame, Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	146Kcal	606Kcal
	612kJ	2536kJ
Fat	5.8g	24g
of which saturates	1.0g	4.0g
Carbohydrates	15g	62g
of which sugars	4.3g	18g
Protein	7.8g	32g
Salt	0.56g	2.3g
Fibre	2.2g	9.3g

Back

Vegan High protein 5 plants Low sat fat

Sticky Teriyaki Tofu Stir-fry with Brown Rice Noodles & Tenderstem Broccoli

Prep time: 15 mins

Total time: 25 mins

Cuisine: Japanese

Food group: Vegan

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!

Cooking Instructions

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.

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