Teriyaki Stir-Fry with Crispy Tofu and Vegetables
Before the tofu goes into the pan, it is coated in a paste of teriyaki sauce, cornflour and oil. As it fries, this turns into a crisp, slightly glossy crust. The vegetables then need only a few minutes in the wok and keep their bite.
Many ready-made teriyaki sauces contain garlic, onion or honey. Bay’s Kitchen Teriyaki Sauce is made without them and is vegan and gluten-free. Use only the broccoli florets, as the stalks contain more FODMAPs.
Method
- Drain the tofu, pat it thoroughly dry with kitchen paper and cut into 2 cm cubes.
- In a bowl, stir 2 tbsp of the teriyaki sauce with the cornflour and olive oil to make a thick paste. Turn the tofu cubes in it until coated all over.
- Fry the tofu in a non-stick frying pan or wok over a high heat for about 10 minutes, turning it often, until golden and crisp. Lift out and set aside.
- Halve the mangetout and sugar snap peas, cut the baby corn in half lengthways and split any large broccoli florets. Put the edamame in a sieve and pour hot water over them.
- Heat the oil in the wok until very hot. Stir-fry the mangetout, sugar snaps, baby corn and broccoli for 3 to 5 minutes, then add the rest of the teriyaki sauce.
- Mix in the edamame and the noodles or rice and stir-fry for about 2 minutes more, until everything is hot. Fold in the tofu and heat for another minute.
- Divide between two plates, sprinkle with the sesame seeds and chives and serve straight away.
Tips
- For even crispier tofu, weigh it down with a heavy pan for 15 minutes before cutting. This presses out more water.
- Fresh wok noodles from the chiller cabinet are often made with wheat. Choose rice noodles instead, which are gluten-free and low FODMAP.
