Teriyaki Tofu Noodle Bowl
Summertime, wintertime, dinnertime, anytime. Whip up this ten-minute Teriyaki Tofu Noodle Bowl whenever you fancy a nourishing noodle-based dish. All the flavour of Cauldron Marinated Tofu and crunchy veg wrapped in sweet, tangy teriyaki satisfaction.
Made with our Organic Marinated Tofu Pieces
Ingredients:
For the tofu:
½ tbsp low-sodium soy sauce
1 tsp cornflour
For the teriyaki sauce:
½ tbsp low-sodium soy sauce
1 tbsp rice vinegar
1 tbsp maple syrup (or honey)
1 tsp fresh ginger, grated
1 garlic clove, minced
1 tsp cornflour mixed with 2 tbsp water (slurry)
For the noodle bowl:
100g whole wheat noodles
½ cup edamame beans
1 small carrot, julienned
½ red bell pepper, thinly sliced
2 spring onions, sliced
1 tsp sesame seeds (optional, for garnish)
Method:
1. Toss the Cauldron Marinated Tofu with the soy sauce and cornflour. Pan-fry on a medium high heat for around 2-3 minutes (until golden and crispy on all sides).
2. In a small bowl, combine soy sauce, rice vinegar, maple syrup, ginger, and garlic to make the teriyaki sauce.
3. Add the sauce to the tofu, bring to a simmer, then stir in the cornflour slurry and cook for 2-3 minutes until thick and glossy.
4. Cook the noodles according to package instructions. Rinse and drain.
5. Add the edamame, carrot, pepper, and spring onion into the pan and cook for a further 1-2 minutes.
6. To serve, add the noodles to a bowl and add the crispy tofu and veggies. Toss gently to coat everything evenly. Garnish with sesame seeds and enjoy!
Hungry for ideas?
Fancy an Indian? Thai? Peruvian? Our recipes take inspiration from every nation. Veggie or vegan, quick hits or fancy plants creations, we’ve got you. Take a bite… and another!
