We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Menuistia Icon
Menuistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Teriyaki Tofu Noodle Stir-fry
Teriyaki Tofu Noodle Stir-fry

Teriyaki Tofu Noodle Stir-fry
A quick and healthy teriyaki noodle stir-fry with tofu and mixed vegetables.
Teriyaki Tofu Noodle Stir-fry
Ingredients:
1
Servings
  • 150
    g
     Tofu
  • 100
    g
     Egg Noodle
  • 75
    g
     Broccoli
  • 50
    g
     Carrot
  • 25
    g
     Spring Onion
  • 1
    clove
     Garlic
  • 5
    g
     Ginger
  • 30
    ml
     Teriyaki Sauce
  • 5
    ml
     Soy Sauce
  • 5
    ml
     Sesame Oil
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Teriyaki Tofu Noodle Stir-fry
Instructions:
  1. Press the tofu to remove excess water. Cut into 2cm cubes.
  2. Cook the egg noodles according to package instructions, then drain.
  3. Heat the sesame oil in a wok or large frying pan over medium-high heat.
  4. Add the tofu and stir-fry for 5 mins until golden brown.
  5. Add the minced garlic and ginger and cook for 1 minute until fragrant.
  6. Add the broccoli, carrot and spring onion and stir-fry for 3 minutes until slightly softened.
  7. Pour in the teriyaki sauce and soy sauce and stir well until the vegetables are coated.
  8. Add the cooked noodles to the wok and stir well to combine with the other ingredients.
  9. Cook for 2 more minutes until everything is heated through.
  10. Serve immediately.
Nutrition Per Serving 450 g Per 100g
Energy 630.6 kcal 140 kcal
Protein 28.7 g 6.4 g
Fibre 8.3 g 1.8 g
Salt 1.8 g 0.4 g
Sugar 14.8 g 3.3 g
Carbohydrates 99.4 g 22.1 g
Fat 16.7 g 3.7 g
Environmental Per Serving 450 g Per 100g
CO2 1.2 kg 0.3 kg
Water 470.3 l 104.5 l
  • 150
    g
     Tofu
  • 100
    g
     Egg Noodle
  • 75
    g
     Broccoli
  • 50
    g
     Carrot
  • 25
    g
     Spring Onion
  • 1
    clove
     Garlic
  • 5
    g
     Ginger
  • 30
    ml
     Teriyaki Sauce
  • 5
    ml
     Soy Sauce
  • 5
    ml
     Sesame Oil
1
Servings
0

Press the tofu to remove excess water. Cut into 2cm cubes.

Cook the egg noodles according to package instructions, then drain.

Heat the sesame oil in a wok or large frying pan over medium-high heat.

Add the tofu and stir-fry for 5 mins until golden brown.

Add the minced garlic and ginger and cook for 1 minute until fragrant.

Add the broccoli, carrot and spring onion and stir-fry for 3 minutes until slightly softened.

Pour in the teriyaki sauce and soy sauce and stir well until the vegetables are coated.

Add the cooked noodles to the wok and stir well to combine with the other ingredients.

Cook for 2 more minutes until everything is heated through.

Serve immediately.

Contact About
Privacy Policy Terms of Service Sitemap