Teriyaki Tofu Stir-fry
A quick-and-easy midweek meal – tofu and vegetables coated in a delicious sticky sauce. Serve with noodles, if you prefer.
|3 tbsp||teriyaki sauce|
|1||red pepper, deseeded and cut into thin strips|
|4||spring onions, cut into thing strips|
|250g pouch||long-grain or basmati rice|
You will need: a wok or frying pan.
Place the tofu between two pieces of kitchen paper and put a chopping board or heavy weight on top. Leave for at least 10 minutes, to remove excess water, then cut into bite-sized cubes.
Put the cubes in a bowl and gently stir in 1 tablespoon of the teriyaki sauce until the tofu is coated.
Heat 1 tablespoon of rapeseed oil in a wok or frying pan over a high heat and add the tofu. Reduce the heat slightly and cook for 3 to 4 minutes, turning occasionally, until lightly browned on all sides.
Add the pepper and most of the spring onions, reserving a few for garnish. Cook for 2 to 3 minutes until softened, then stir in the remaining teriyaki sauce. Stir to coat, then remove from the heat.
Meanwhile, cook the rice according to the packet instructions. Divide between two plates and serve the stirfry on top, garnished with the reserved spring onions.
Kcal 433 | fat 17g | sat. fat 2g | carbs 46g | sugars 7g | fibre 5g | protein 22g | salt 2.51g