Ingredients
For the noodles:
200g rice noodles or soba noodles
200g firm tofu, cubed
1 tbsp sesame oil
1 cup broccoli florets
½ cup bell peppers, sliced
½ cup carrots, julienned
2 spring onions, chopped
Sesame seeds (for garnish)
For the teriyaki sauce:
3 tbsp soy sauce (low sodium)
1 tbsp maple syrup or agave
1 tbsp rice vinegar or lemon juice
1 tsp grated ginger
1 garlic clove, minced
1 tsp cornstarch mixed with 2 tbsp water (optional for thickening)
Instructions
Cook the noodles: Prepare noodles as per packet instructions, drain, and set aside.
Crisp the tofu: In a pan, heat sesame oil and fry tofu until golden on all sides. Remove and set aside.
Sauté veggies: In the same pan, add broccoli, bell peppers, and carrots. Stir-fry for 3–4 minutes.
Make the sauce: Whisk together soy sauce, maple syrup, vinegar, ginger, and garlic. Add cornstarch slurry if you like it thick.
Combine: Add cooked noodles and tofu back into the pan. Pour teriyaki sauce and toss until well coated.
Garnish: Sprinkle sesame seeds and chopped spring onions before serving hot.
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