Teriyaki Tofu Vegetable Noodles

• Tofu(400 g)
• Egg noodles(250 g)
• Broccoli(300 g)
• Bell pepper(1)
• Cabbage(250 g)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Soy sauce(4 tbsp)
• Brown sugar(2 tbsp)
• Rice Vinegar(1 tbsp)
• Sesame oil(1 tbsp)
• Cornstarch(2 tsp)
• Vegetable oil(2 tbsp)
• Sesame seeds(1 tbsp)optional
• Spring Onion(2)optional
• Salt(½ tsp)
• Black pepper(½ tsp)

Method

1. 1

   Press {Tofu} dry, then cut into bite-size pieces. Slice the {Bell pepper}, finely shred the {Cabbage}, cut the {Broccoli} into small florets, mince the {Garlic}, and slice the {Scallions} if using.

   ~10 min

2. 2

   Whisk together {Soy sauce}, {Brown sugar}, {Rice Vinegar}, {Sesame oil}, {Cornstarch}, and 4 tbsp water in a small bowl until smooth.

3. 3

   Cook the {Egg noodles} in boiling water until just tender. Drain and rinse briefly to stop the cooking.

   ~5 min

4. 4

   Heat {Vegetable oil} in a large wok or frying pan over medium-high heat. Add the tofu with {Salt} and {Black pepper}, and cook until lightly golden on several sides.

   ~5 min

5. 5

   Add the {Broccoli}, {Bell pepper}, {Cabbage}, and {Garlic} to the pan. Stir-fry until the vegetables are crisp-tender, then stir in the {Ginger}.

   ~4 min

6. 6

   Add the drained noodles and the teriyaki sauce. Toss for 1 minute until the sauce turns glossy and coats everything. Serve topped with {Sesame seeds} and {Scallions} if using.

   ~1 min