Crispy Teriyaki Tofu


A lovely little meat free stir fry to knock out of the park this monday.

You can marinate the tofu over night for maximum flavour. Infact it’s better that way! Give it a try and make sure to tag us in your social posts!!!


  • Cals
  • 409
  • Protein
  • 20g
  • Carbs
  • 53g
  • Fat
  • 13g per serving
  • 175g firm tofu
  • 175g rice noodles
  • 100g stir fry mix – I use cabbage, corn, onions, peppers
  • 2 tbsp light soy
  • 2 tbsp sake
  • 2 tbsp brown sugar
  • 2 tsp rice wine vinegar
  • 1 lime juice
  • In a bowl mix the soy, sake, sugar & vinegar.
  • Drain the tofu, place on the plate and pat dry with a paper towel.
  • Place in a bowl and press the tofu for a few minutes to get off as much moisture as possible.
  • Chop into cubes, place in a. bowl and add the soy mix. At this point fridge overnight if you can!
  • Heat a wok, add a splash of sunflower oil. Fry off the tofu until it is golden and crispy.
  • Toss in the noodles and cook for 1 minutes.
  • Toss in the vegetables and cook for 2 minutes.
  • Finally, add the teriyaki mix and cook for a few minutes until it begins to thicken.

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