Teriyaki shiitake and tofu noodles
This teriyaki shiitake and tofu noodles is a super easy recipe. It’s vegan, gluten-free ( if rice noodles are used) and yummy. You can add a small chilli (chopped) if you want a spicy version.
Ingredients
Method
- Cut the tofu into 2cm cubes and put them in a bowl. Add the soy sauce, rice vinegar and sesame oil. Toss well and set aside.
- Cook the noodles according to the packet instructions.
- Meanwhile, cut the shiitake into smaller pieces, if needed. Chop the spring onions and ginger.
- Heat the oil in a wok and add the mushrooms, spring onion and ginger. Stir-fry for a couple of minutes, then add the Teriyaki and soy sauce. Put a lid on and cook over low heat for about 8 minutes, until the mushrooms are tender. Add the shredded cabbage and a dash of the noodles’ cooking water and cook for a further 5 minutes under cover.
- When the cabbage has wilted remove the veggies to a plate, then add the marinated tofu to the pan, with the marinade and cook until they are golden. Return the veggies and add the sesame seeds. Toss to warm through.
- Drain the noodles and serve them with the shiitake and tofu stir-fry.