Teriyaki marinated Tofu skewers with stir-fry vegetables and soba noodles

  • 4 persons
  • 45 min
Soya With Almond <br>Free From Sugars


  • 550 g Tofu
  • 1 courgette
  • 1 red pepper
  • 1 yellow pepper
  • 1 carrot
  • 250 g soba noodles
  • Handful of koriander leaves
  • Homemade teriyaki sauce:
  • 3 tbsp Provamel Mono Almond
  • 2 dates, pitted
  • 1 garlic clove
  • 3 cm ginger
  • 1 tbsp rice vinegar
  • 2 tbsp tamari
  • koriander stems
  • 3 tbsp Provamel Almond drink

45 min

  1. Slice the tofu into large blocks, place 5 blocks of tofu per person on a skewer.
  2. To make the teriyaki sauce: Place the Provamel Mono Almond in a blender, the dates, garlic clove, peeled ginger, rice vinegar, tamari, coriander stems and the Provamel Almond drink. Mix together till smooth.
  3. Place the tofu skewers on a shallow plate and drizzle half of the teriyaki sauce over. Leave to marinade till needed.
  4. Bring a pot with water to the boil for the noodles.
  5. Slice the courgette, peppers and carrot into julienne.
  6. Cook the noodles according to the packet instructions. Drain.
  7. Heat one pan for the vegetables and one grill pan for the skewers. Add some oil to the pan and saute the vegetables for 5 minutes, season with salt and pepper. Add the cooked noodles and leftover teriyaki sauce. Remove from the heat and add the koriander.
  8. In the meanwhile, grill the tofu skewers on all sides till brown and crispy.
  9. Serve the sauteed vegetables stir-fry with the teriyaki tofu skewers.


Store leftover teriyaki sauce in a glass jar up to 5 days in the fridge

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