Teriyaki Tofu Noodles with Veg

4 Servings

Ingredients:

• 400g extra firm tofu
• 15ml olive or canola oil
• 160g whole wheat spaghetti (or other whole grain noodle)
• 125g mange tout peas
• 300g broccoli
• 1 large clove garlic, minced
• 1 inch piece ginger, grated or minced
• ¼ cup soy sauce
• 1 tbsp (15ml) honey
• Sesame seeds, sliced spring onion and lime wedges for garnish and dressing.

Method:

1. Boil the spaghetti in plenty of water until done to your liking, drain and set aside.
2. Wash the peas and broccoli, trim the peas and cut broccoli into florets, then steam until bright green and just tender. Set aside. 
3. Remove tofu from liquid in the package and pat dry with a cloth or paper towel. Cut into cubes. Fry with oil in a hot pan until golden. Set aside. 
4. Add the garlic and ginger. Cook, stirring, for 1 minute, then add the soy sauce and honey and allow it to reduce slightly by cooking and swirling around in the hot pan. If it goes too fast and gets sticky or dry, remove from heat, add a splash of water and stir. 
5. Return the tofu to the pan and heat through, coating with the sauce. Add the noodles and veg and toss gently. 

6. Serve with the garnish of sesame seeds and spring onion. Add a squeeze of lime juice. 

*includes oil and all ingredients in sauce, but not sesame seed garnish.