Teriyaki tofu with soba noodles & greens
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.