Teriyaki Tofu & Mushroom Noodle Stir-Fry
with Asian Greens & Crispy Shallots
This teriyaki stir-fry is packed with umami-rich mushrooms, slurp-worthy udon noodles, and vibrant Asian greens, all tossed in a glossy ginger-spiked teriyaki glaze. It’s speedy, saucy, and seriously satisfying.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Crispy Shallots
1 sachet
Coriander
1 packet
Button Mushrooms
1 packet
Baby Leaves
1 packet
Teriyaki Sauce
(Contains: Sesame, Soy; )
1
Lime
1 packet
Udon Noodles
(Contains: Wheat, Gluten; )
1 packet
Ginger Paste
1
Asian Greens
1 packet
Soy Sauce Mix
(Contains: Soy, Wheat, Gluten; )
200 g
Asian Marinated Tofu
(Contains: Soy, Wheat, Gluten; May be present: Crustaceans, Sesame, Eggs)
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Thinly slice button mushrooms. Roughly chop Asian greens. Slice lime into wedges. • Cut Asian marinated tofu into 2cm chunks. • In a small bowl, combine teriyaki sauce, ginger paste, soy sauce mix, the brown sugar and water.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook mushrooms until just browned and softened, 5-6 minutes. • Add tofu, tossing until browned, 3-4 minutes. • Add Asian greens and baby spinach leaves, until wilted, 1-2 minutes.
• Meanwhile, half-fill a medium saucepan with boiling water. • Cook udon noodles over medium-high heat until tender, 3-4 minutes. • In the last minute of cook time, gently stir noodles with a fork to separate. Drain, rinse and set aside.
• To the frying pan with veggies, add udon noodles, teriyaki sauce mixture and a squeeze of lime juice, stirring to combine, 1 minute. • Divide teriyaki mushroom and tofu noodle stir-fry between bowls. Sprinkle over crispy shallots. Tear over coriander. Serve with any remaining lime wedges. Enjoy! TIP: Add a splash of water if the sauce looks too thick.
