These teriyaki tofu balls are the perfect texture and taste simply divine! They are coated in a homemade sweet & sticky teriyaki sauce and served with slurpy egg noodles, pak choi, peas, pickled ginger, sesame seeds and fresh coriander.
- Hands-On Time: 20 minutes
- Overall Time: 40 minutes
- Serves: 2 People
- Vegetarian
Ingredients & Preparation
- 100g Egg Noodles
- 220g Non-GMO Tofu (grated)
- 120g Carrot (grated)
- 15ml Cornflour
- 15ml White Sesame Seeds
- 200g Pak Choi (trimmed at the base)
- 100g Peas
- 75ml Sticky Teriyaki Sauce
- (45ml Teriyaki Sauce & 30ml Tamari)
- 1 Garlic Clove (peeled & grated)
- 8g Fresh Coriander (rinsed, picked & roughly chopped)
- 30g Pickled Ginger
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Tea Towel
- Paper Towel
Directions
- SLURPY EGG NOODLES
Boil the kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain on completion and toss through some oil to prevent sticking. - GET THE BALLS ROLLIN’
Place the grated tofu in a clean tea towel, close up, and squeeze out as much liquid as possible. Place the drained tofu in a bowl along with the grated carrot and seasoning. Gradually mix in the corn flour until fully combined. Roll into 4-5 balls per portion and leave to rest in the fridge. - SESAME SEEDS & PAK CHOI
Place the sesame seeds in a large pan or wok over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside. Separate the leaves of the trimmed pak choi and rinse well. - IT’S A FRY UP
Return the pan to a medium-high heat with 4-5cm of oil. When hot, deep fry the tofu balls for 2-5 minutes, until golden brown. Remove from the pan on completion and drain on some paper towel. - OH SO STICKY TERIYAKI
Place a pan over a medium-high heat with a drizzle of oil. When hot, sauté the pak choi and peas for 2-3 minutes until the leaves have wilted. Add the sticky teriyaki sauce, 30ml of a sweetener of choice and the grated garlic. Leave to simmer for 2-3 minutes until slightly reduced. Add water in 5ml increments if it reduces too quickly. Add the cooked egg noodles and toss until fully combined. - STICKY TOFU DINNER!
Plate up a hearty pile of the egg noodle stir-fry. Top with the tofu balls and sprinkle over the sesame seeds, fresh coriander and pickled ginger.
Nutritional Information
Per 100g
Energy 450kJ
Energy 108Kcal
Protein 6.3g
Carbs 15g
of which sugars 2.1g
Fibre 1.7g
Fat 2.6g
of which saturated 0.4g
Sodium 459mg
Allergens
Egg, Gluten, Allium, Sesame, Wheat, Sulphites, Soy
