Stir-Fried Noodles with Crispy Tofu & Teriyaki Sauce
While inspired by traditional dishes like teriyaki tofu or yakisoba, this modern version breaks the rules to offer a fast and delicious alternative.
Ingredients
For the Crispy Tofu:
- 400 g firm tofu
- 3 tablespoons cornstarch
- 2 tablespoons vegetable oil (for cooking)
- A pinch of salt
- Black pepper (to taste)
For the Homemade Teriyaki Sauce:
- 4 tablespoons soy sauce
- 2 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon freshly grated ginger
- 1 clove garlic (grated)
- 1 teaspoon cornstarch diluted in 2 tablespoons water
- 3 to 4 tablespoons water (to adjust consistency)
For the Noodles & Vegetables:
- 200 g Asian noodles (udon, soba, ramen or wheat noodles)
- 1 carrot julienned
- 1/2 red bell pepper thinly sliced
- 1 small broccoli (or napa cabbage, cut into florets)
- 1 spring onion (optional)
- Sesame seeds, coriander or green onion (for garnish)
Instructions
Prepare the tofu:
- Drain and press the tofu to remove excess moisture. Cut into cubes.
- Toss the cubes with cornstarch, salt and pepper.
- Heat the oil in a pan and fry the tofu for 3–4 minutes on each side until golden and crispy. Set aside.
Make the teriyaki sauce:
- In a small saucepan, combine all ingredients except the diluted cornstarch. Heat over medium heat.
- Add the diluted cornstarch and stir until the sauce thickens slightly. Set aside.
Cook the noodles:
- Cook the noodles according to package instructions. Drain and rinse under cold water.
Stir-fry the vegetables:
- In a wok or large frying pan, sauté the vegetables for 4–5 minutes with a drizzle of oil. They should remain slightly crunchy.
Assemble:
- Add the noodles, crispy tofu, and teriyaki sauce to the wok. Toss everything together and stir-fry for 1–2 more minutes.
Finish and serve:
- Serve hot, topped with sesame seeds, spring onion or fresh coriander if desired.
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A recipe proposed by Maison Marmite