Teriyaki marinated Tofu skewers with stir-fry vegetables and soba noodles
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4 persons -
45 min
Ingredients 4
- 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
preparation 45 min
- Slice the tofu into large blocks, place 5 blocks of tofu per person on a skewer.
- 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.
- Place the tofu skewers on a shallow plate and drizzle half of the teriyaki sauce over. Leave to marinade till needed.
- Bring a pot with water to the boil for the noodles.
- Slice the courgette, peppers and carrot into julienne.
- Cook the noodles according to the packet instructions. Drain.
- 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.
- In the meanwhile, grill the tofu skewers on all sides till brown and crispy.
- Serve the sauteed vegetables stir-fry with the teriyaki tofu skewers.
tip
Store leftover teriyaki sauce in a glass jar up to 5 days in the fridge
