My Teriyaki Tofu and Rice Noodles Dish

This is my go to vego/vegan dish for when I'm craving something a little on the lighter side with a bit of a health kick. You can really add anything you like to it! If you want it to be spicier, add some chilli, if you want it to be crunchier, add more capsicum.

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Serves 2-4

Ingredients

• 1 x packet rice noodles

• 1 x packet tofu (I tend to go for the firmer tofu as it's easier to prep)

• Salt and pepper

• General stir fry veges (can be fresh or frozen), I tend to go for capsicum, green beans, carrots, peas, and broccoli for mine

• Salt + Pepper to taste

• Optional: sesame seeds for decorating

  
  

For the marinade

• A dash of cooking oil

• 1 cup soy sauce

• 1 tbsp honey (keep out if you want this to be fully vegan)

• 1 tsp ginger paste

• 3 cloves of garlic (crushed)

• A dash of lemon

• 1/2 tsp cayenne pepper

• 1 tsp paprika

• 1 tsp turmeric

• Salt and pepper to taste

Method

Step 1: Start by cutting your tofu into even squares. Pat dry with a tea towel. Once dry, chuck into a big mixing bowl with all the marinade ingredients. Leave to rest for 30 minutes to an hour.

Step 2: In a frying pan, cook the tofu until a golden brown colour. While the tofu is cooking, boil the veges until almost cooked, then add to the frying pan to finish them with the tofu. Cook until you get a nice crisp taste. I put the capsicum in with the tofu first to get more of a crunch.

Step 3: Cook your rice noodles according to the packet (I do mine like how I would cook spaghetti).

Step 4: Drain your rice noodles, then serve on a plate. Take veges and tofu off the heat, then serve over your rice noodles. Yum!