Noodles Teriyaki Tofu Veggie

Teriyaki Noodles & Crispy Tofu

Simple, tasty, delicious and veggie. Our Teriyaki Noodles & Crispy Tofu is a meal prep option to die for. (vegan)

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Cook: 30 mins

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In a small bowl mix together teriyaki sauce ingredients until combined.
For the crispy tofu, add soy sauce and cornflour to two separate bowls. Dice your tofu, dip each piece of tofu in soy sauce, then dip into cornflour, make sure each piece is coated in cornflour and then set aside.
Heat olive oil in a non-stick pan or wok, then add coated tofu to pan. Cook tofu, stirring and flipping every 1-2 mins, until crispy and golden brown, then remove and set aside.
Meanwhile, boil a large saucepan of water and cook noodles according to packet instructions.
Heat remaining coconut oil in pan, then add carrot and broccoli. Stir fry for 5 mins, until slightly soft, then remove from pan.
Add teriyaki sauce to pan, cook on a low heat until sauce starts to bubble and thicken. Once you’re happy with the consistency of the sauce, drain and add egg noodles to pan. Toss noodles to coat in teriyaki sauce, then add in carrot and broccoli and toss to combine. Divide teriyaki noodles between 4 meal prep boxes, serve crispy tofu on top and garnish with spring onions.

Nutritional Info

Per serving:

Cals – 462

Carbs – 67g

Protein – 17g

Fat – 14g

Ingredients

Serves 4

For the teriyaki sauce:

  • 70ml of soy sauce.
  • 2 tbsp of brown sugar.
  • Tsp of garlic - finely chopped.
  • Tsp of garlic - finely chopped.
  • Tsp of sesame seed oil.
  • Tbsp of maple syrup.
  • 3 tbsp of Mirin - can be swapped for rice wine vinegar.
  • 2 tsp of cornflour - mixed with cold water.

For the crispy tofu:

  • 1 block of tofu.
  • 3 tbsp of soy sauce.
  • 50g of cornflour.
  • Tbsp of oil

For the stir fry:

  • Tbsp of neutral oil.
  • 1 carrot - cut into matchsticks.
  • 1 broccoli - florets cut from stem.
  • 4 nests of noodles.
  • Spring onions - chopped, to garnish.

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