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Plant-based· V · GF · DF

Sticky Teriyaki Tofu Noodle Base

Crispy tofu, broccoli, carrot and edamame in a sticky soy, ginger and honey teriyaki sauce. Toss through udon or soba.

makes 16 blocks, about 38p each

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batchjoy.com/recipes/sticky-teriyaki-tofu-noodle-base/
Illustration of a bowl of Sticky Teriyaki Tofu Noodle Base
Time
35 min20 min prep · 15 min cook
Makes
16 blocks
Cost per blockPer block
38p
Calories per blockCalories
82 kcal
Spice
1 of 5

You’ll need

Batch size
  • 400gfirm tofu, pressed, 2cm cubes
  • 200gbroccoli, small florets
  • 150gcarrot, matchsticks
  • 150gfrozen edamame
  • 1 (160g)red pepper, thin strips
  • 60mlsoy sauce
  • 30g (1½ tbsp)honey or maple syrup
  • 15mlrice vinegar
  • 4 cloves (20g)garlic
  • 20gfresh ginger
  • 15gcornflour
  • 10gsesame seeds
  • 4 (60g)spring onions, sliced
  • 20mlrapeseed oil
  • 150mlwater

Allergens: Sesame, Soya. Check the labels on stock cubes, sauces and pastes, as brands vary.

Serve it

Tossed through udon or soba noodles · Over sticky rice · With pickled ginger and cucumber

Method

  1. Toss the tofu in half the cornflour. Heat the oil in a wok or large frying pan over a medium-high heat and fry the tofu until golden on most sides; lift out. (8 min)
  2. Turn the heat to high and stir-fry the broccoli, carrot and pepper for 3 minutes, then the garlic and ginger for 1 minute.
  3. Mix the soy, honey, vinegar, water and the rest of the cornflour and pour in with the edamame. Bubble for 2 minutes until sticky.
  4. Return the tofu and toss to coat.
  5. Off the heat, add the sesame seeds and spring onions. Cool quickly and freeze in 70g blocks.

Hotter: add a sliced red chilli or a spoon of chilli crisp.

kcalproteincarbsfatfibresalt
Per block825.5g7.2g3.8g1.8g0.56g
Per 3 blocks24616.5g21.6g11.4g5.4g1.68g

Cook’s notes

  • To serve 1: cook 1 nest of udon or soba, reheat 3 blocks with 2 tbsp water, then toss together.
  • Use maple syrup instead of honey to keep it vegan.
  • Chicken thigh strips work instead of tofu.

Serve it

Tossed through udon or soba noodles · Over sticky rice · With pickled ginger and cucumber.

Keeps 3 months frozen · cool within 2 hours · never refreeze thawed blocksPrinted from BatchJoy

Freeze, reheat and serve

Freeze
Cool it within two hours, portion it into 70g blocks in a silicone tray, then bag and label them. It keeps for 3 months.
Reheat
Microwave 3 blocks, covered, for 1 minute, stir, then heat for another 1 to 2 minutes until piping hot all the way through. Or warm them in a pan with a splash of water. Never refreeze thawed blocks.
A portion
3 blocks (210g) make a dinner for one adult: about 246 kcal and 16.5g protein before rice, bread or potatoes.

Sticky Teriyaki Tofu Noodle Base questions

Why toss the tofu in cornflour?

The thin coating crisps up in the pan and helps the tofu hold its shape in the sauce. Pressing out the water first makes it crisper still.

Which noodles keep it gluten-free?

Udon are made from wheat and many soba noodles contain it too, so choose 100% buckwheat soba or rice noodles, and use tamari for the soy sauce.

Can I use other vegetables?

Sugar snap peas, mangetout, pak choi or baby corn all work. Keep the pieces small and the stir-fry short, as they soften more on reheating.

Sauces that go with it

More plant-based recipes · All recipes

Updated . Nutrition, costs and yields are estimates. Gluten-free assumes tamari in place of soy sauce.

Cooking Sticky Teriyaki Tofu Noodle Base