Teriyaki Tofu With Stir-Fried Udon Noodles Recipe

About this recipe

A savory and satisfying Japanese-inspired dinner featuring crispy tofu in a rich teriyaki glaze served over stir-fried udon noodles with fresh vegetables.

Ingredients

• - Mori-Nu Silken Firm Tofu
• 270G Akagi Dried Udon Noodles, 270G
• 125 Ml Kikkoman Mirin-Style Sweet Cooking Seasoning, 125Ml
• 100 g Yorkshire English Carrots 100G
• 1 piece Yellow Bell Pepper
• 100 G Jumbo Garlic 100g
• - Ginger - 100g
• - Schwartz Sesame Seeds
• - Kikkoman Soy Sauce
• - Honey & Mustard Sauce
• - Ktc Vegetable Oil
• 400G Whole Chickpeas In Water
• 420G Kingsford Corn Starch, 420G

Instructions

1. 1. Press the tofu for 15 minutes to remove excess water and then cut it into bite-sized cubes.
2. 2. In a small bowl, mix soy sauce, mirin, honey, water, and cornstarch until smooth to prepare the teriyaki sauce.
3. 3. Heat half of the vegetable oil in a large non-stick skillet and pan-fry the tofu cubes until golden and crispy on all sides.
4. 4. Remove the tofu from the skillet and set aside. Add the remaining oil to the skillet and sauté minced garlic and ginger until fragrant.
5. 5. Add julienned carrots and sliced red bell pepper to the skillet and stir-fry for 3-4 minutes until slightly tender but still crisp.
6. 6. Cook the udon noodles according to package instructions, drain, and set aside.
7. 7. Pour the teriyaki sauce into the skillet with the vegetables and bring it to a simmer while stirring constantly until it thickens.
8. 8. Add the cooked udon noodles and toss to coat them evenly in the sauce, ensuring they are fully warmed through.
9. 9. Return the crispy tofu to the skillet and gently fold it into the noodles and vegetables to combine.
10. 10. Transfer to serving plates and garnish with sliced green onions and sesame seeds before serving.