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- 1 block firm tofu, drained and pressed - 200g rice noodles - 1 cup broccoli florets - 1 bell pepper, sliced - 2 green onions, chopped - 3 tablespoons teriyaki sauce - 1 tablespoon vegetable oil - 2 tablespoons cornstarch - 1 teaspoon sesame seeds - Salt and pepper to taste The main ingredients are key to this dish. Firm tofu gives a great texture. Rice noodles provide a nice base for the meal. Fresh vegetables like broccoli and bell pepper add color and crunch. For seasoning, teriyaki sauce brings a sweet and savory flavor. Vegetable oil helps to cook the tofu. Cornstarch is important for that crispy coating. You can enhance the dish with optional garnishes. Sesame seeds add a bit of crunch. Green onions give a fresh taste. Don’t forget salt and pepper to make the flavors pop! This combination of ingredients makes Minute Crispy Teriyaki Tofu Noodles tasty and fun to eat. First, cut the pressed tofu into bite-sized cubes. Make sure they are even. This helps them cook well. Next, take a bowl and add the cornstarch. Toss the tofu cubes in the cornstarch until they are fully coated. This will help the tofu become crispy. Now, heat the oil in a large skillet over medium-high heat. Wait until the oil is hot. Once ready, add the coated tofu cubes to the skillet. Cook the tofu for about 5 to 7 minutes. Turn them occasionally. You want them golden brown and crispy on all sides. While the tofu cooks, prepare the rice noodles. Follow the package instructions for cooking. When cooked, drain them and set aside. In the same skillet, add the broccoli and bell pepper. Sauté the vegetables for 3 to 4 minutes. They should be tender but still crisp. Add the cooked rice noodles to the skillet along with the teriyaki sauce. Stir everything well. Cook for another 1 to 2 minutes until everything is heated through. Finally, remove from heat and add chopped green onions, salt, and pepper to taste. Enjoy your meal! To get crispy tofu, start by pressing it well. Pressing removes extra water and helps the tofu get crispy. Use a clean kitchen towel or paper towel. Place the tofu in between and set something heavy on top. Let it sit for at least 15 minutes. For frying, use vegetable oil. It has a high smoke point and works well for frying. Other oils like canola or peanut oil are good too. Heat the oil until it shimmers. This ensures the tofu cooks evenly and gets that nice golden color. When sautéing vegetables, cut them evenly. This helps them cook at the same rate. Add them to the pan when the tofu is almost done. This way, they stay crisp and fresh. Timing matters when cooking the whole dish. Cook the tofu first, then the veggies. After that, add the rice noodles and sauce. This keeps everything hot and tasty. Aim to have the entire dish ready in about 25 minutes. {{image_2}} You can swap tofu for tempeh or chickpeas. Tempeh has a nutty taste and firm texture. It's packed with protein and great for a hearty meal. Chickpeas offer a softer bite and a unique flavor. Both options make this dish filling and nutritious. Feel free to use seasonal vegetables. Try snow peas, carrots, or zucchini. You can add or skip veggies based on your taste. This recipe is flexible, so mix and match what you have. The key is to keep it colorful and fresh for the best taste. If you want to make your teriyaki sauce, use soy sauce, honey, and ginger. This gives a homemade touch. For a kick, consider spicy sauce variations. Chili paste or sriracha can add heat. Adjust the spice level to fit your preferences. To keep your Minute Crispy Teriyaki Tofu Noodles fresh, store them in an airtight container. This helps prevent moisture loss. Place the container in the fridge. Use the leftovers within three days for the best taste. To reheat the crispy tofu noodles, use a skillet. Heat it over medium heat. Add a splash of water to create steam. Stir gently until everything is hot. This keeps the tofu crunchy while warming the noodles and veggies. You can freeze the cooked tofu noodles, but it's best to store them separately. For the tofu, first cool it down. Place it in a freezer-safe bag. For the noodles and veggies, do the same. Squeeze out the air to avoid freezer burn. When you're ready to eat, thaw the tofu and noodles in the fridge overnight. To prepare, sauté the tofu first until crispy. Then, add the thawed noodles and veggies to heat through. This method keeps the flavors fresh and tasty. This dish takes about 25 minutes total. You spend 10 minutes prepping and 15 minutes cooking. It’s quick and easy, perfect for busy days. Yes, you can! Use gluten-free rice noodles and check your teriyaki sauce. Look for brands that are labeled gluten-free. This way, you can enjoy a tasty meal without the gluten. This dish is quite healthy. It has around 400 calories per serving. You get a good amount of protein from the tofu. Plus, it offers vitamins from the veggies. Broccoli and bell peppers add fiber and nutrients to your meal. In this post, we explored how to make Minute Crispy Teriyaki Tofu Noodles. We covered key ingredients like firm tofu, rice noodles, and fresh veggies. You learned the best way to cook tofu for that crispy finish. Tips on storage and variations allow you to customize this dish. Remember, the joy of cooking is trying new things. Enjoy experimenting with different flavors and textures. Happy cooking!

Minute Crispy Teriyaki Tofu Noodles

Satisfy your cravings with these Minute Crispy Teriyaki Tofu Noodles! This quick and easy recipe features crispy tofu paired with tasty veggies and noodles, all tossed in delicious teriyaki sauce. In just 25 minutes, you’ll have a mouthwatering meal ready to go. Perfect for busy weeknights or a flavorful lunch, this dish is both healthy and satisfying. Click through to explore this recipe and bring some excitement to your dinner table!
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Ingredients
  

1 block firm tofu, drained and pressed

2 tablespoons cornstarch

1 tablespoon vegetable oil

200g rice noodles

1 cup broccoli florets

1 bell pepper, sliced

2 green onions, chopped

3 tablespoons teriyaki sauce

1 teaspoon sesame seeds

Salt and pepper to taste

Instructions
 

Begin by cutting the pressed tofu into bite-sized cubes.

    In a bowl, toss the tofu cubes with cornstarch until evenly coated.

      In a large skillet or frying pan, heat the vegetable oil over medium-high heat.

        Once the oil is hot, add the coated tofu cubes and cook for 5-7 minutes, turning occasionally until golden brown and crispy on all sides.

          While the tofu is cooking, prepare the rice noodles according to package instructions. Drain and set aside.

            In the same skillet as the tofu, add the broccoli florets and sliced bell pepper. Sauté for 3-4 minutes until the vegetables are tender but still crisp.

              Add the cooked rice noodles to the skillet along with the teriyaki sauce, stirring well to combine everything.

                Cook for another 1-2 minutes until everything is heated through.

                  Remove from heat, and add chopped green onions along with salt and pepper to taste.

                    Plate the noodles and crispy tofu, then sprinkle with sesame seeds for garnish.

                      Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 2