Teriyaki tofu and broccoli stir-fry
Serves: 2
Prep time: 20Total time: 
Recipe photograph by Martin Poole
Teriyaki tofu and broccoli stir-fry
This tasty tofu recipe is vegetarian, vegan and dairy free
Serves: 2
Prep time: 20Total time: 
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Nutritional information (per serving)
Calories
568Kcal
Fat
18gr
Saturates
3gr
Carbs
66gr
Sugars
23gr
Fibre
11gr
Protein
31gr
Salt
2.9gr
Emanuelle Lee
Emanuelle Lee is a recipe developer, food blogger and founder of the blog Manu's Kitchen. She loves experimenting with seasonal ingredients, often putting a Middle Eastern flair on her recipes.
Emanuelle Lee
Emanuelle Lee is a recipe developer, food blogger and founder of the blog Manu's Kitchen. She loves experimenting with seasonal ingredients, often putting a Middle Eastern flair on her recipes.
Ingredients
- ½ x 250g pack dried soba noodles
- 1½ tbsp sesame seeds
- 2 tsp sesame oil
- 1 head broccoli
- 1 x 200g pack baby corn and mange tout
- 2 garlic cloves, sliced
- ½ red chilli, sliced, optional
- 150g smoked tofu, diced (we used Toofoo)
- 1 x 175ml pouch fresh teriyaki and ginger stir-fry sauce
Step by step
- Cook the soba noodles in boiling salted water for 5 minutes. Meanwhile, add the sesame seeds to a large frying pan or wok and dry fry until toasted golden brown. Tip into a bowl. Drain the noodles and toss with the sesame seeds and ½ teaspoon of sesame oil. Keep warm while you cook the stir-fry.
- Chop the broccoli head into small florets, the stalk into thin batons, and halve the baby corn lengthways. Add 1 teaspoon sesame oil to the pan and stir-fry the broccoli and corn for 3 minutes. Add the mange tout, garlic, chilli and 100ml water. Steam fry for 2-3 minutes until the veg are tender but still with some bite; add a little more water if needed to help the veg cook through.
-
Mix the tofu and teriyaki sauce through the vegetables and heat until bubbling. Serve over the sesame noodles.TipSlim it down
Replace half the noodles with a 300g pack of courgetti, microwaved according to pack instructions.
