Crispy Tofu and Teriyaki Vegetable Stir Fry
Makes 2 servings
Ingredients
- 12-14 oz pkg Firm or Extra Firm Tofu drained and cut into 1/2 inch cubes
- 3 oz can baby corn or approx 1/3 of a full size can, drained
- 1/2 cup red bell pepper seeded and chopped
- 1/2 cup yellow onion chopped
- 1/2 cup carrots peeled and chopped
- 1/2 cup approx 5-6 mushrooms, chopped
- 1/3 cup approx 3 stalks, green onions, diced
- 3 oz 1/2 pkg oriental egg noodles (I use Chuka Soba brand), cooked and drained (reserve 1/2 cup pasta water)
- 2 cloves garlic pressed
- 1 tbsp ginger fresh or paste
- 1 tbsp sesame oil I use Devo Oil Japanese Toasted Sesame Oil
- 1 tbsp canola oil
- 2-3 tbsp teriyaki sauce of your choice I use Mr. Yoshida's Sweet Teriyaki
Instructions
- Heat a non stick skillet over medium and add 1 tbsp canola oil.
- Press tofu with a few paper towels to make sure you have removed as much liquid as possible then add cubed tofu to the skillet.
- Brown on each side, approx 5 minutes each, then remove to a paper towel lined plate to drain.
- Using the same skillet over medium add 1 tbsp sesame oil and add all chopped veggies (except corn and green onions). Sauté until softened but still crisp, about 5-7 minutes.
- Add garlic, ginger, and corn and cook for another 30 seconds. Mix well, adding more oil if necessary.
- Finally add teriyaki sauce, tofu, and cooked noodles (if they are stuck together mix with reserved pasta water to loosen, then drain, and add to skillet), tossing to coat and warm.
- Remove from heat, garnish with green onions, and serve.