Tofu Terikayi with Broccoli and Noodles
200.0 grams
Firm Tofu
0.5 grams
Sesame Seeds
65.0 grams
Udon Noodles
5.0 ml
Sesame Oil
75.0 grams
Broccoli
15.0 grams
Spring Onions
25.0 ml
Vegan Teriyaki Sauce by Let's Cook
- Time : 20.0 mins |
- Calories: 382.0 kcal |
- Protein : 28.0 g |
- Fat : 13.0 g |
- Carb. : 50.0 g
: Your Kitchen Essentials
Utensils: Pan or Wok |
Pantry: Salt | Pepper | Your preferred cooking oil |
Pantry: Salt | Pepper | Your preferred cooking oil |
: Prepare the Ingredients
Wash and dry the vegetables prior to chopping (as required):
- Spring Onions: cut into julienne
- Broccoli: wash and cut into bitesize pieces.
- Spring Onions: cut into julienne
- Broccoli: wash and cut into bitesize pieces.
: Boil the Noodles
You will need around 1 litre of water for every 100g of noodles.
Fill some water into a large pot, bring it to a boil. Once it starts to boil, add the noodles. Stir them so that they go underwater and let the water return to a boil. Set a timer for 3 minutes. You do not need to cook these noodles in salted water. Once the noodles are cooked, drain out the water set them aside.
Fill some water into a large pot, bring it to a boil. Once it starts to boil, add the noodles. Stir them so that they go underwater and let the water return to a boil. Set a timer for 3 minutes. You do not need to cook these noodles in salted water. Once the noodles are cooked, drain out the water set them aside.
: Cook, Plate and Serve
Heat some oil in a pan. Pan fry tofu for 4 minutes on each side or till slightly brown. Add the broccoli, the teriyaki sauce and 3 tablespoons of water. Cover the pan and let the tofu and broccoli steam for at least 5 minutes more. Once the tofu is cooked and the broccoli is tender, add the sesame oil. Mix well. Check and adjust the seasoning.
Plate and Serve:
Plate the dish. Garnish with the spring onions and sesame seeds and serve.
Plate and Serve:
Plate the dish. Garnish with the spring onions and sesame seeds and serve.