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The other day, I was absolutely craving teriyaki. I don't know why I was craving teriyaki in particular, because I rarely ever have teriyaki, but I really wanted some. While I sat at work that evening, I formulated a plan to make some teriyaki noodles when I got home. I decided to add some veggies and some crispy tofu pieces...and, let me tell you, I was so not disappointed! Here's how I did it:
For the teriyaki sauce:
2 t. minced garlic
2 t. minced ginger
1 t. red pepper flakes
2 t. corn starch
1/4 c. brown sugar
2 T. rice wine vinegar
1/2 c. soy sauce
1/4 c. water
Whisk the cornstarch and the water together and set aside. Put all the other ingredients in a small saucepan over medium-high heat until it starts to bubble up slightly. Add the cornstarch-water mixture and whisk into the sauce. Once it begins to boil, turn it down to medium-low heat and simmer until the sauce has thickened. Stir occasionally to prevent sticking
For the rest:
2 handfuls of angel hair pasta (or spaghetti noodles), broken in half
2 c. sliced mushrooms
1/2 pkg of tofu, pressed and cut into bite-sized pieces
2 T. cornstarch
2 medium carrots, grated
4 T. coconut oil (or any oil you like to fry with)
1. Bring a large pot of water to a boil, add noodles and cook according to package directions. Drain, cover, and set aside.
2. Put the pressed, cut tofu pieces in a bowl. Add the cornstarch and mix well to coat.
3. Heat the oil in a frying pan over high heat until ripples start to form. Turn the heat down to medium-high and add the tofu pieces. Fry until golden (about 3-5 minutes) and then turn over on the other side and do the same.
4. Take the fried tofu bites out of the oil and transfer to a paper towel-lined plate.
5. Add the mushrooms and carrots to the oil and fry, stirring frequently, until the mushrooms are tender.
6. Add the veggies and the tofu to the noodles. Cover with the teriyaki sauce and stir well to coat.
This recipe is quite versatile and you could add whatever kind of veggies and protein that you prefer. I would recommend topping this with some sliced green onions and a sprinkling of sesame seeds. Delicious!