Mains
Japanese
JapaneseTeriyaki Tofu Stir-Fry
Crisp tofu in a glossy teriyaki sauce with stir-fried vegetables, shown three ways. The basic uses bottled sauce, while the ultimate presses and cornflour-crisps the tofu and builds a sauce from scratch with mirin and sake.
Vegan
Dairy-free
Nut-free
Budget version
Plain tofu and frozen stir-fry veg tossed in bottled teriyaki sauce.
Per serving£2.05
Total cost£4.10
Time22 min
Ingredients for 2
- 280 g firm tofu , cubed
- 400 g frozen stir-fry vegetables
- 4 tbsp bottled teriyaki sauce
- 2 tbsp vegetable oil
- 150 g dried egg-free noodles
- 1 tbsp soy sauce
- black pepper , to taste
Method
- Cook the noodles to packet instructions, then drain.
- Heat the oil in a large pan or wok and fry the tofu cubes until golden on all sides.
- Add the frozen vegetables and stir-fry over high heat until hot and tender.
- Pour in the teriyaki sauce and soy, toss with the noodles and serve.
Equipment
- wok
- saucepan
The three ways, side by side
Budget
Plain tofu and frozen stir-fry veg tossed in bottled teriyaki sauce.
Better
Pressed cornflour-coated tofu, fresh veg and a quick homemade teriyaki glaze.
Ultimate
Smoked tofu crisped in cornflour, a scratch mirin-and-sake teriyaki and toasted sesame finish.
