Tofu Teriyaki, pan-fried kale, oyster mushrooms and rice noodles
Caramelized tofu in a lightly sweetened and fragrant teriyaki sauce, served with sautéed kale and oyster mushrooms that add texture and aromatic depth. The dish is accompanied by rice noodles, which are ideal for absorbing the sauce and providing a balanced, delicious, and comforting vegetarian meal.
Vegetarian, Vegan
Ingredients
Portions:
4
Rice noodle
200 g
Tofu, firm
100 g
Chinese cabbage, shredded
150 g
Kale, chopped
100 g
Oyster mushrooms, sliced
100 g
Broccoli, cut into florets
2 pieces
Stem onions, sliced
2 tbsp
Sunflower oil
For the Teriyaki Sauce:
2 tbsp
Low salt soy sauce
1 tbsp
Rice vinegar
1 tbsp
Sesame oil
1 tbsp
Honey
2 cloves
Ail, minced
1 tbsp
Fresh ginger, grated
For Garnish:
White sesame seeds
Black sesame seeds
Fresh coriander, chopped
Lime, cut into wedges
Red pepper, sliced
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Cook rice noodles according to the package instructions, then drain and set aside.
- In a small bowl, mix together soy sauce, rice vinegar, sesame oil, honey, grated ginger, and minced garlic to make the teriyaki sauce.
- Heat sunflower oil in a large pan over medium heat. Add cubed tofu and cook until golden brown on all sides. Pour the teriyaki sauce over the tofu and simmer for 5 minutes.
- In another pan, heat sunflower oil over medium-high heat. Add sliced oyster mushrooms, chopped kale, and broccoli florets. Sauté until tender. Add sliced stem onions and a pinch of red pepper flakes for flavor.
- Combine the tofu, vegetables, and rice noodles in a serving dish. Garnish with chopped fresh coriander, lime wedges, and a sprinkle of white and black sesame seeds.
For a gluten-free option, ensure that your soy sauce is certified gluten-free.
Adjust the sweetness of the teriyaki sauce by adding more honey or reducing it according to your taste preference.