The protein cooking time listed in this recipe has been updated.
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Sticky Teriyaki Tofu with Brown Rice Noodles, Tenderstem Broccoli & Pickled Radish
Who doesn't love a bowlful of teriyaki noodles? This one stars crispy tofu, leafy pak choi and vibrant tenderstem. Add brown-rice noodles, then toss with ginger, garlic and that deliciously sticky teriyaki sauce. Top with pickled radishes. It's ready in 20 mins!
High protein
1/3 daily fibre
5 plants
Low sat fat
Serving size
Ingredients
- 1 tsp sesame seeds (Sesame)
- 2 tbsp Asian paste (Soya) (Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
- 4 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)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 tbsp sesame oil (Sesame)
- 1 pak choi
- 180g Tenderstem broccoli
- 100g brown rice noodles (Brown Rice Flour, Water)
- 1 tbsp rice vinegar (Rice Vinegar, Salt)
- 3 radish
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
Nutritional Information
Calories: 640
Protein: 35g
Carbs: 63g
Fat: 26g
Ingredients
- 2 tbsp Asian paste (use half) (Soya) (Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
- 4 tbsp teriyaki sauce (use half) (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)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 280g tofu (use half) (Soya) (Tofu (Water, Soya Beans, Nigari))
- 3 radish
- 1 pak choi (use half)
- 1 tbsp sesame oil (use half) (Sesame)
- 180g Tenderstem broccoli (use half)
- 100g brown rice noodles (use half) (Brown Rice Flour, Water)
- 1 tsp sesame seeds (use half) (Sesame)
- 1 tbsp rice vinegar (use half) (Rice Vinegar, Salt)
Nutritional Information
Calories: 688
Protein: 36g
Carbs: 64g
Fat: 31g
Sticky Teriyaki Tofu with Brown Rice Noodles, Tenderstem Broccoli & Pickled Radish
Who doesn't love a bowlful of teriyaki noodles? This one stars crispy tofu, leafy pak choi and vibrant tenderstem. Add brown-rice noodles, then toss with ginger, garlic and that deliciously 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 frying pan, a medium saucepan, a small bowl, a measuring jug & a sieve
Fry the tofu
- Drain the tofu, pat dry with a paper towel and cut into 2cm cubes
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the tofu and cook for 8-10 mins, turning occasionally, until golden. Remove from the pan and set aside
Make the pickled radishes
- Meanwhile, trim and thinly slice the radishes
- Add to the small bowl, along with the vinegar and a pinch of salt. Mix and leave to pickle
Time to noodle
- Bring the medium saucepan filled with salted water to a boil. Once boiling, add the noodles, 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
Build the dish
- Reheat the frying pan with the sesame oil on medium-high heat. Once hot, add the broccoli and cook for 4-5 mins, until softening. Add the pak choi and ginger & garlic paste and cook for 1 min more
- Add the teriyaki, Asian paste and 50ml water (25ml for 1 person) to the pan. Bring to the boil and simmer for 2-3 mins, until the sauce has reduced slightly
Last bits & plate up
- Add the cooked noodles and tofu to the veg pan. Toss to coat in the sauce and cook for 1 min, until hot
- Share the tofu noodles between bowls. Top with the pickled radish and scatter over the sesame seeds to finish
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