Teriyaki Stir Fry

Ingredients

• 400 g firm tofu 
• 2 tablespoons cornflour 
• 1 large carrot or 2 smaller carrots, sliced 
• 1 red pepper, sliced 
• ½ head of broccoli, cut into small florets 
• 2 cloves garlic, finely chopped 
• 1 piece of ginger, finely chopped 
• 3 spring onions, finely sliced 
• 75 g mangetout 
• 150 g teriyaki sauce 
• 150 ml water 
• 300 g straight-to-wok noodles 
• 100 g canned sweetcorn 
• 100 g frozen edamame beans 
• 1 red chilli sliced (optional) 
• 1 tablespoon sesame seeds (optional) 

Method

Cube the firm tofu and coat it in the corn flour. Heat a pan with oil, add the tofu and cook for 8-10 minutes, turning occasionally, until golden and crispy on all sides.  

Remove from the pan and set aside. 

Add a little more oil to the pan if needed and stir-fry the carrot, red pepper and broccoli for 3-4 minutes. Stir in the garlic and ginger until fragrant. Add the spring onions and mangetout then the teriyaki sauce, water and noodles. Cover with a lid and let everything steam for 2 minutes.  

Now add the sweetcorn, edamame beans and tofu and cook for 2-3 minutes until the noodles are hot and the sauce has slightly thickened. 

Divide between bowls and serve with slices of red chilli and a sprinkling of sesame seeds.