Cook Mode
Teriyaki Tofu & Broccoli Noodle Stir-Fry
CourseMainCuisineJapaneseDifficultyEasy
Servings
4
servingsPrep time
15
minutesCooking time
15
minutesIngredients
8 oz. wide rice noodles
1 (14-oz.) block extra-firm tofu, pressed and cubed
1 Tbsp cornstarch
2 Tbsp vegetable oil, divided
1 large head broccoli, cut into florets
1 red chili pepper, thinly sliced (or ½ tsp crushed red pepper flakes)
3 cloves garlic, minced
- For the teriyaki glaze
¼ cup low-sodium soy sauce
2 Tbsp maple syrup
1 Tbsp rice vinegar
1 Tbsp grated fresh ginger
1 tsp toasted sesame oil
2 Tbsp water
1 tsp cornstarch
- Optional garnishes
Sliced green onions
Sesame seeds
Lime wedges
Directions
- Cook the rice noodles according to package directions. Drain and set aside.
- Toss the tofu with the cornstarch until evenly coated.
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Cook the tofu for 6 to 8 minutes, turning occasionally, until golden and crispy. Transfer to a plate.
- Add the remaining oil to the skillet. Stir-fry the broccoli and chili for 4 to 5 minutes, until crisp-tender. Add the garlic and cook for 30 seconds.
- In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, ginger, sesame oil, water, and cornstarch.
- Return the tofu to the skillet. Add the cooked noodles and pour over the teriyaki glaze. Toss until evenly coated and the sauce thickens, about 2 minutes.
- Serve immediately.
