Tofu stir fry with teriyaki sauce

4–6 portions


Stir fry:

300 g unseasoned tofu

100 g cashews

240 g or 3 small packets of noodles

half a leek

1 yellow onion

2 cloves of garlic

1 mild chili pepper

2 carrots

1 bell pepper

handful of Thai basil

lemon or lime juice


Teriyaki sauce:

0.7 dl soy sauce

0.5 dl brown sugar

2 tablespoons rice vinegar

2 teaspoons sesame oil

2 teaspoons mirin or sherry

2 crushed cloves of garlic

a thumb-sized piece of grated ginger


Press the tofu. Wrap the tofu in a paper towel and place a heavy object on top of the tofu for at least half an hour to dry it.

Prepare the vegetables while the tofu is being pressed. Cut the leek and chili pepper into rings and the carrots and the bell pepper into strips. Peel and shred the yellow onion and cloves of garlic.

Cut the pressed tofu into cubes. Fry the cubes in a dry pan over high heat until golden brown. Stir a few times, but not continuously. Set the fried tofu cubes aside.

Roast the nuts for a few minutes in a dry pan over high heat while stirring. Set the roasted nuts aside.

Sauté the vegetables in a pan with sesame oil. While doing so, boil the noodles as well.

Combine the vegetables, noodles, tofu and nuts.

Mix all the teriyaki sauce ingredients in a small pot and bring to boil. Pour the sauce into the stir fry and mix. Trickle some citrus juice and Thai basil on top.

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