Tofu & mushroom teriyaki stir fry

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Macros

Ingredients

(Terakihi sauce)

– 1 tbsp olive oil
– 60ml light soy sauce (I use Kikkoman less salt soy sauce from Tesco)
– 1 tsp maple syrup
– 2 garlic cloves, crushed
– 1 tsp fresh crushed ginger

– Low-calorie cooking spray
– 140g tofu, chopped into small cubes (I use The Tofoo Co Naked Tofu from Tesco)
– 1 onion, diced
– 1 red pepper, sliced
– ½ a broccoli floret, chopped into small chunks
– 1 garlic clove, crushed
– Handful of baby corn, sliced hello and
– 6 spring onions, sliced
– 200g button mushrooms, sliced
– 2 tbsp oyster sauce
– 2 tbsp white wine vinegar
– 250ml vegetable stock (1 vegetable stock cube dissolved in 250ml boiling water)
– 90g vermicelli noodles (I use Mama Vermicelli Noodles from Tesco)

Method

1. Place all the ingredients for the Terakihi sauce into a bowl and mix together. Add the tofu and set aside to marinate for 15 minutes.

2. Spray a wok or large frying pan with the low-calorie cooking spray and place it over a medium heat.

3. Add the onions, pepper, broccoli and garlic and fry until slightly softened.

4. Add the tofu and fry until slightly golden (add more low-calorie cooking spray if needed.)

5. Add the baby corn, spring onions and mushrooms and fry for a further 3 minutes.

6. Poor in the oyster sauce, white wine vinegar and vegetable stock, lower the heat and let it simmer until the sauce reduces and thickens.

7. Place the noodles in a large bowl, cover with boiling water and let stand 2 minutes. Rinse thoroughly in cold water and drain, then add to the stir fry and mix it altogether.