Teriyaki Tofu Stir-Fry with Edamame and Broccoli

Crispy pan-fried tofu and edamame in a sweet and savory teriyaki sauce, served with whole wheat noodles and broccoli. A plant-based dish with lots of protein that also wins over meat eaters.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 300 g Firm tofu
• 150 g Edamame, shelled (frozen)
• 250 g Broccoli
• 200 g Whole wheat spaghetti
• 3 tbsp Soy sauce
• 1 tbsp Maple syrup
• 1 tbsp Rice vinegar
• 1 tsp Ginger, fresh
• 2 pc Garlic cloves
• 1 tbsp Cornstarch
• 80 ml Water
• 1 tbsp Sesame oil
• 1 tbsp Cooking oil
• 1 tbsp Sesame seeds
• 2 pc Spring onions
• Salt

Method

1. Drain the tofu, pat it dry with kitchen paper and cut it into cubes of about 2 cm.
2. Whisk together the soy sauce, maple syrup, rice vinegar, ginger, one pressed garlic clove, 1 tbsp cornstarch and 80 ml water in a small bowl.
3. Dust the tofu cubes with 1 tbsp cornstarch and fry them in a pan with cooking oil over medium to high heat until golden brown and crispy all around, then remove them.
4. Bring salted water to a boil in a large pot and cook the spaghetti according to the package instructions until al dente.
5. Cut the broccoli into small florets and add the edamame together with the broccoli to the noodle water during the last 4 minutes of cooking time, then drain.
6. Heat the sesame oil in the pan, finely chop the remaining garlic clove and sauté briefly, then pour in the sauce and let it thicken while stirring.
7. Add the tofu, edamame, broccoli and spaghetti to the pan and toss them in the teriyaki sauce until everything is evenly glossy.
8. Slice the spring onions into fine rings, sprinkle them with the sesame seeds over the pan and serve immediately.