Name: Teriyaki tofu and soba noodle salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 320 gram firm tofu, thickly sliced; 1/2 cup teriyaki sauce and marinade; 270 gram packet dried soba noodles; 2 tablespoon vegetable or peanut oil; 1 red onion, halved, cut into thin wedges; 1 tablespoon grated fresh ginger; 1 large red capsicum, thinly sliced; 200 gram snow peas, thinly sliced lengthwise; 1 cup coriander leaves, plus extra, to serve

Teriyaki tofu and soba noodle salad

Skip to Recipe

Serves 4

Prep

15M

Cook

10M

Total

25M

Ingredients

320 gram firm tofu, thickly sliced

1/2 cup teriyaki sauce and marinade

270 gram packet dried soba noodles

2 tablespoon vegetable or peanut oil

1 red onion, halved, cut into thin wedges

1 tablespoon grated fresh ginger

1 large red capsicum, thinly sliced

200 gram snow peas, thinly sliced lengthwise

1 cup coriander leaves, plus extra, to serve

Method

1.Place tofu in a bowl. Pour over teriyaki sauce; turn to coat. Set aside to marinate for 10 minutes. Cook noodles in a large saucepan of boiling water for 4 minutes or until tender. Drain. Refresh under cold water. Drain well. Transfer to a large bowl.

2.Heat a wok or large frying pan over moderate heat. Add half the oil; swirl to coat surface. Remove tofu from marinade, reserving marinade. Cook tofu for 2 minutes each side until golden. Add reserved marinade; stir-fry for 1 minute or until browned.

3.Transfer tofu mixture to a heatproof plate. Cover to keep warm. Wipe wok clean. Heat wok over high heat. Add remaining oil; swirl to coat. Add onion and ginger; stir-fry for 3 minutes or until softened. Remove from heat. Cool.

4.Add tofu, onion mixture, capsicum, snow peas and coriander to noodles; toss to combine. Serve topped with extra coriander leaves.

Use a packet of mixed Asian vegetables from the fridge in the vegies section to save time. Try dried egg noodles instead.
Note

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