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Teriyaki tofu and vegetable stir-fry
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Prep Time:
15 minutes
15 minutes
Cook Time:
5 minutes
5 minutes
Total Time:
20 minutes
20 minutes
Quick and delicious teriyaki tofu stir-fry with veggies.
Ingredients:
- 62.50 gm boiling water
- 440g pkt shelf-fresh thin rice noodles
- 36.40 gm peanut oil
- 1 onion, sliced
- 2 bunches baby broccoli, ends trimmed
- 150g snow peas, ends trimmed
- 125.00 ml Brand teriyaki marinade
- 200g firm tofu or tempeh, sliced
- 62.50 ml roasted almonds, chopped
- 20g dried sliced shiitake mushrooms
Instructions:
- In a heatproof bowl, add the mushrooms and cover them with boiling water. Allow the mushrooms to soak for 5 minutes.
- Prepare the noodles according to the package instructions and drain.
- Begin by heating oil in a wok or large frying pan over high heat. Sauté the onion for 2 minutes until soft. Toss in the broccoli, snow peas, mushrooms, and mushroom soaking liquid. Stir-fry until the broccoli is tender, about 2-3 minutes. Mix in the teriyaki marinade and tofu, combining well. Finish off with a sprinkle of almonds before serving alongside noodles.
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