Ingredients:

  • 1 block (400 – 450 g) Extra Firm Tofu, pressed and cubed
  • 4 Tbsp Cornflour (Cornstarch), for coating
  • 3 Tbsp Neutral Cooking Oil (rapeseed, sunflower, or avocado oil)
  • 1/2 cup Low-Sodium Soy Sauce (or Tamari)
  • 1/4 cup Maple Syrup (or Agave Nectar)
  • 2 Tbsp Mirin (Sweet Rice Wine)
  • 1 Tbsp Unseasoned Rice Vinegar
  • 1 tsp Fresh Ginger, finely grated
  • 2 cloves Garlic, minced
  • 1/4 cup Water or Vegetable Stock
  • 1 Tbsp Cornflour, for slurry (plus 2 Tbsp cold water)
  • 14 oz (400 g) Udon or Soba Noodles
  • 2 cups Broccoli Florets
  • 1 large Carrot, julienned or thinly sliced
  • 1 large Red Bell Pepper, thinly sliced
  • 1 tsp Sesame Oil
  • 1 tsp Toasted Sesame Seeds, for garnish
  • 3 Spring Onions (Scallions), thinly sliced, for garnish
  • Chilli Flakes (optional)

Instructions:

  1. Prep and Press the Tofu: Wrap the tofu block and press it under a heavy weight for at least 30 minutes to remove excess moisture. Cut the pressed tofu into 1-inch cubes and toss gently in a bowl with 4 Tbsp of cornflour until evenly coated.
  2. Prepare the Teriyaki Sauce: In a medium bowl, whisk together the soy sauce, maple syrup, mirin, rice vinegar, water/stock, grated ginger, and minced garlic. In a separate small cup, whisk 1 Tbsp cornflour with 2 Tbsp of cold water to create the slurry thickening agent.
  3. Cook the Tofu until Crisp: Heat the neutral cooking oil in a wok or frying pan over medium-high heat. Add the coated tofu cubes and fry for 4–5 minutes, turning occasionally, until all sides are golden brown and wonderfully crisp. Remove and set aside on a paper towel-lined plate.
  4. Cook the Noodles: Cook the Udon or Soba noodles according to package instructions until al dente. Drain immediately and rinse under cold water to stop the cooking process and prevent stickiness. Set aside.
  5. Sauté the Vegetables: Add the broccoli, carrots, and bell pepper to the same wok (add a tiny splash of oil if needed). Sauté for 3–4 minutes until they are bright green and tender-crisp. Remove the vegetables and set them aside with the tofu.
  6. Thicken the Teriyaki Sauce: Pour the Teriyaki sauce mixture into the empty wok. Bring to a simmer over medium heat. Whisk the cornflour slurry and slowly pour it into the simmering sauce, whisking continuously until the sauce thickens and turns glossy.
  7. Combine and Serve: Return the crispy tofu and the sautéed vegetables to the wok and toss to coat thoroughly in the glossy Teriyaki sauce. Add the rinsed noodles, toss for about 1 minute to warm them through. Stir in the 1 tsp of sesame oil for fragrance. Serve immediately, garnished with sliced spring onions and toasted sesame seeds.