Teriyaki Tofu Noodle Stir-fry

Prep time: 20 minutes 

Cook time: 20 minutes

Serves: 4

Ingredients:

Sauce:

• SWP Teriyaki recipe base pouch 

• 1 tablespoon brown sugar

• 1 tablespoon dark soy sauce 

• 3 cloves garlic, finely chopped 

• 1 tablespoon sriracha (optional)

Stir-fry:

• 1 tablespoon oil (eg. Olive, peanut or vegetable)

• 450g firm tofu, block cut in half lengthways and then cut into small cubes

• 1 small brown onion, sliced 

• 1 large capsicum, thinly sliced (any colour)

• 1 cup baby corn 

• 2 cups broccoli florets 

• 1 cup mushrooms, sliced 

• 1 cup snow peas

• 270g udon noodles  

Method:

1. For the sauce: In a bowl, combine the SWP Teriyaki recipe base pouch, brown sugar, dark soy sauce, garlic, and sriracha (if using). Mix well and set aside.

2. Cook the udon noodles according to package instructions. Drain and set aside.

3. Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the cubed tofu and cook until golden brown on all sides. Remove tofu from the pan and set aside.

4. In the same pan, add a bit more oil if needed. Add sliced brown onion, capsicum, baby corn, broccoli florets, mushrooms, and snow peas. Stir-fry for about 5-7 minutes on high heat until the vegetables are slightly tender but still crisp. Keep them moving so they don’t burn. 

5. Return the cooked tofu to the pan with the stir-fried vegetables. Pour the prepared sauce over the tofu and vegetables. Add the cooked udon noodles. Toss everything together until well coated in the sauce and heated through. Have a taste and you can add more soy sauce or sriracha for extra flavour.