Main
Teriyaki Tofu Noodles
15 minServes 2Nutri-Score B€€
B
15 min
15 minTeriyaki Tofu Noodles
recipe by
The Imperfect Nutritionist
@theimperfectnutritionist
1 recipe
1 import
0 cooked
what you need
Ingredients
buckwheat noodles (cooked according to package)Grains150 g
firm tofu (pressed and cubed)Fresh200 g
broccoli (cut into small florets)Produce150 g
mushrooms (sliced)Produce100 g- peas (frozen)Produce80 g
spring onions (sliced)Produce2 pieces
cashew nuts (roughly chopped)Nuts & seeds30 g
teriyaki dressingPantry60 ml- chilli (finely sliced)Produce1 piece
- vegetable oil (for frying)Pantry15 ml
per serving
Nutrition
430kcal
- Carbs
- 53 g
- Proteins
- 19 g
- Fat
- 16 g
what you’ll use
Tools
Frying pan
Saucepan
Colander
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 5
Serve
- Divide between bowls.
- Top with spring onions, cashew nuts and sliced chilli.