Teriyaki tofu with soba noo­dles & greens

Healthy Food Guide (Australia) - - RECIPES -

Serves 4 Cost per serve $4.60 Time to make 25 min

dairy free veg­e­tar­ian 200g soba noo­dles 3 tea­spoons sesame oil 300g firm tofu, cut into

small cubes ¼ cup store-bought

teriyaki sauce 1 ta­ble­spoon crushed gar­lic 1 ta­ble­spoon crushed gin­ger 2 bunches broc­col­ini, trimmed 4 shal­lots, sliced 1 ripe av­o­cado, sliced, 1 cup shelled edamame beans 1 ta­ble­spoon toasted sesame

seeds, to gar­nish

1 Bring a large pot of wa­ter to the boil. Cook noo­dles fol­low­ing packet in­struc­tions, drain and re­fresh with cold wa­ter. 2 Mean­while, heat 2 tea­spoons of sesame oil in a large non-stick fry­ing pan over a medium-high heat. Add the tofu and stir-fry un­til golden brown on all sides. Re­duce the heat and pour over the teriyaki sauce. Cook the tofu for a fur­ther 30 sec­onds, then re­move tofu from pan. 3 In­crease heat to medium-high and add the re­main­ing sesame oil, gar­lic, gin­ger, broc­col­ini and shal­lots to the pan. Stir-fry the veg­eta­bles for 2–3 min­utes, or un­til they are ten­der. 4 Ar­range the soba noo­dles on four serv­ing plates and top with the tofu, broc­col­ini mix, sliced av­o­cado and the edamame beans. Gar­nish with sesame seeds and serve.

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