The tofu needs direct contact with the hot pan to develop browned sides. Adding it in batches is not fussy housekeeping: crowding releases moisture faster than it can evaporate, leaving pale cubes with a softer surface. Keep the browned tofu aside while the vegetables cook so it stays intact when everything is tossed together.
Main DishesWhole Wheat Teriyaki Noodles with Tofu, Broccoli and Edamame
Whole wheat noodles are tossed with browned tofu, crisp-tender broccoli, carrots, red pepper and edamame in a glossy homemade teriyaki sauce. Toasted sesame seeds add a dry, nutty crunch at the end.
Ingredients
Preparation Steps
Prepare the ingredients
Cut the firm tofu into bite-size cubes. Separate the broccoli into small florets, cut the carrots into thin matchsticks, and slice the red bell pepper. Thaw the shelled edamame if frozen.
Cook the noodles
Cook the whole wheat noodles in a large pot of boiling water until just tender, following the packet timing. Drain well and set aside.
Toast the sesame
Heat a large dry wok or non-stick skillet over medium heat. Toast the sesame seeds for 1 to 2 minutes, stirring often, until fragrant and lightly golden; transfer them to a plate.
Brown the tofu
Return the pan to medium-high heat and add the firm tofu in a single layer, working in batches if needed. Cook for 7 to 8 minutes, turning occasionally, until several sides are browned; transfer to a bowl.
Stir-fry the vegetables
Add the broccoli, carrots and red bell pepper to the hot pan. Stir-fry for 5 to 7 minutes, until the broccoli is bright green and crisp-tender and the carrots have softened slightly. Add the shelled edamame and cook for 2 minutes more, until hot throughout.
Toss and glaze
Return the firm tofu to the pan with the drained whole wheat noodles and teriyaki sauce. Toss over medium-high heat for 2 to 3 minutes, until the sauce coats the noodles and looks slightly reduced. Divide between bowls and scatter with toasted sesame seeds.
Recipe insights
Space for Browning the Tofu
Glaze Thickness in the Final Toss
Teriyaki sauce is added only for the final toss because it needs a short, hot reduction to coat the noodles. If the sauce remains thin instead of clinging to the tofu and vegetables, excess water in the pan is usually the cause. Avoid cooking it for too long; the sauce can tighten quickly once the moisture finally cooks off.
I used a store-bought sauce, but if your children or wife did not throw a tantrum because dinner was not ready yet, you will get an even more delicious result by making it yourself. What could be more joyful than making your own homemade sauce? I mean the teriyaki one.
Quick teriyaki sauce
Quick teriyaki sauce: Whisk together ¼ cup soy sauce, 2 tablespoons mirin, 1 tablespoon brown sugar, 1 teaspoon grated fresh ginger, 1 minced garlic clove, and 1 teaspoon cornstarch mixed with 1 tablespoon water. Simmer for 2–3 minutes, stirring, until slightly thickened.
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