Teriyaki Vegetable Stir Fry





10 min.


20 min.



1 Jar Bay's Kitchen Teriyaki Suace

~300g Straight to wok gluten free noodles or microwaveable rice

280g firm tofu, cubed

90g Edamame

75g Baby corn

58g broccoli heads or broccolini heads

34g Mangetout

28g Sugar snap peas

1 Tbsp Cornflour

1 Tbsp Olive oil

1 Tbsp Olive oil, sesame oil or coconut oil

Garnish with fresh chives and sesame seeds 

  1. Drain the block of firm tofu, pat dry with kitchen towels and slice into 2cm cubes. 
  2. In a medium mixing bowl, use a balloon whisk to combine 2 tbsp teriyaki sauce with 1 tbsp cornflour and 1 tbsp olive oil until a thick paste is formed. 
  3. Pour in the tofu and massage with your hands to coat well. Transfer to a non-stick frying pan or wok and saute on a high heat for 10 minutes, turning with a pair of tongs constantly, until the tofu is golden and crispy. Now set aside in a small bowl.
  4. Halve the sugar snap peas and mangetout, halve the baby corn lengthways, remove the stalks from the broccoli and halve, measure out the edamame from a frozen packet. 
  5. Place 1 tbsp oil of your choice into the pan and bring to a high heat. Add the sugar snaps, mangetout, baby corn and broccoli to saute for 3-5 minutes, turning constantly. Pour in the remaining teriyaki sauce from the jar of Bay’s Kitchen Teriyaki Stir-in Sauce.
  6. Stir through the edamame and add in your straight to wok noodles or microwaveable rice pouch. Continue to saute for a further 2 minutes as the noodles and edamame heat. 
  7. Finally, stir through the tofu and allow it to heat for a minute or so, then divide into portions. Garnish with fresh chopped chives and a sprinkling of sesame seeds and enjoy immediately.

Recipe created by Bay's Kitchen.


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