Plat
Teriyaki Tofu Noodles
15 minPour 2Nutri-Score B€€
B
15 min
15 minTeriyaki Tofu Noodles
recette de
The Imperfect Nutritionist
@theimperfectnutritionist
1 recette
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0 fois cuisinée
ce qu’il vous faut
Ingrédients
buckwheat noodles (cooked according to package)Céréales150 g
firm tofu (pressed and cubed)Produits frais200 g
broccoli (cut into small florets)Fruits et légumes150 g
mushrooms (sliced)Fruits et légumes100 g- peas (frozen)Fruits et légumes80 g
spring onions (sliced)Fruits et légumes2 morceaux
cashew nuts (roughly chopped)Fruits à coque et graines30 g
teriyaki dressingÉpicerie60 ml- chilli (finely sliced)Fruits et légumes1 morceau
- vegetable oil (for frying)Épicerie15 ml
par portion
Nutrition
430kcal
- Glucides
- 53 g
- Protéines
- 19 g
- Lipides
- 16 g
ce que vous utiliserez
Ustensiles
Poêle
Casserole
Passoire
pas à pas
Préparation
- Étape 1
Cook the noodles
- Bring a saucepan of water to the boil and cook the buckwheat noodles according to the package.
- Drain the noodles in a colander and set aside.
- Étape 2
Fry the tofu
- Heat the oil in a frying pan over medium-high heat.
- Add the tofu cubes and fry until golden on all sides.
- Étape 3
Add the vegetables
- Add the broccoli, mushrooms and peas to the pan.
- Stir-fry until the broccoli is tender and the mushrooms are soft.
- Étape 4
Finish with teriyaki
- Pour the teriyaki dressing into the pan and toss to coat.
- Add the drained noodles and toss everything together until hot.
- Étape 5
Serve
- Divide between bowls.
- Top with spring onions, cashew nuts and sliced chilli.