Tofu-teriyaki noodles
18
- Prep Time15 min
- Total Time15 min
- Makes4 Servings
Ryan Szulc
Ingredients
1/3 cup maple syrup
1/3 cup rice-wine vinegar
3 tbsp soy sauce
1/2 350-g pkg extra-firm tofu, cut into strips
1/2 500-g pkg spaghetti pasta
2 cups small broccoli florets
1 red bell pepper, sliced
1 tsp chili-garlic sauce, optional
Instructions
Stir maple syrup with rice-wine vinegar and soy in a small saucepan and set over medium-high. Bring to a boil, then reduce heat to medium. Gently boil until sauce turns syrupy, about 10 min. Remove from heat, add tofu and set aside.
Boil a large pot of water. Add pasta and cook according to package directions, about 8 min. Add broccoli and pepper during the last minute of cooking. Drain and return pasta and veggies to pot set over medium.
Stir in tofu and sauce until evenly mixed. Cook until warmed through, 2 min. Stir in chili-garlic sauce. Taste and add more chili sauce if needed. Serve immediately.
Nutrition (per serving)
Calories 383, Protein 16g, Carbohydrates 70g, Fat 5g, Fibre 4g, Sodium 861mg.
In the mood for some Japanese-inspired fare? Our version of teriyaki sauce is so easy to make - all you need is maple syrup, rice-wine vinegar and chili-garlic sauce.
