Teriyaki Noodles with Tofu and Vegetables

by Jennifer

This was a quick weeknight spin on Stir-Fried Noodles, using a variety of vegetables from our CSA share this week, and using store-bought teriyaki sauce.  Once everything’s prepped (which you can do ahead of time, if you like), dinner comes together in minutes.  Serves 4.

  • 14 oz extra-firm tofu, pressed, cut into 1/2” cubes
  • 3 TBS neutral oil, divided
  • 8 oz brown rice noodles, soaked in hot water for 6 – 8 minutes, then drained
  • 2 garlic cloves, chopped
  • 3 small – medium carrots, thinly sliced on the diagonal
  • 1/2 cup peas, fresh or frozen
  • about 10 oz bok choy (a small bunch), both leaves and stems thinly sliced
  • scant cup chopped scallions, greens and whites
  • 3/4 cup teriyaki sauce (I used Soy Vay’s Island Teriyaki)

Heat 1 TBS oil in a wok over medium-hight heat;  add tofu and cook, tossing occasionally, until tofu is golden and crispy on most-to-all sides.  Transfer tofu to a bowl.

Add another TBS oil to the wok and stir-fry garlic until fragrant;

add carrots and stir-fry for a minute or two.

Add peas and stir-fry for another minute.

Add bok choy and stif-fry until almost wilted.

Add scallions and stir-fry for another minute, then transfer vegetables to a bowl.

Heat last TBS oil in the wok and add the noodles, using two spatulas or tongs to toss for a few minutes.

Add tofu and vegetables to the wok, then add the teriyaki sauce and toss well to heat through and combine.  Serve hot.


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