Now here’s something you can knock up in almost no time–easy, totally delicious, a marvellous melange of flavours and textures, just enough spicey oomph to make it memorable–and the teriyaki sauce!! Heaven!!.

Have fun– I know you will!


Teriyaki Noodles with Tofu

Some variations for this recipe:

  • Teriyaki sauce keeps well, but generally there is not much left over.
  • Tofu can be cut and marinated before using.
  • Tofu can be substituted with cubes of beef, pork, chicken or prawns.
  • Adjust the thickness of the sauce by using less or more cornstarch.


Prepare the Teriyaki sauce:

Simple Teriyaki Sauce


  • 1 cup water
  • ¼ cup soy sauce
  • 3-5 teaspoons packed brown sugar
  • 1 tablespoon honey, or ¼ cup Mirin
  • 1 teaspoon ground ginger
  • 1/2 teaspoon garlic powder
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons cornstarch
  • ¼ cup cold water


  1. Gather all ingredients.
  2. Combine 1 cup water, soy sauce, brown sugar, honey, ginger, and garlic powder in a saucepan over medium heat. Cook until heated through and reduce (watch that it does not burn or stick), about 1 minute.
  3. Mix cornstarch and 1/4 cold water together in a cup; stir until dissolved. Add to the saucepan.
  4. Cook and stir sauce until thickened, 5 to 7 minutes.
  5. Enjoy – leftover sauce will keep for two weeks in the fridge in an airtight container or bottle.


Prepare the Tofu and noodles


  • 400g Rice Noodles (also known as Rice Vermicelli)(we used a brand from Vietnam)
  • 400g good quality Tofu (we used 200g plain and 200g smoked) cut into 1,5cm cubes or slightly bigger.
  • 1 teaspoon sesame oil
  • 2 tablespoons vegetable oil/ not olive oil
  • 3-4 baby Pak Choi, take apart and rinse leaves, cut stems in chunks.
  • 400g Baby spinach leaves, rinse and drain
  • 4-5 scallions or salad onions – rinse and chop finely (use as much of the green part as you can)
  • Roasted peanuts (optional)



  1. Prepare the rice noodles as indicated on the package and set aside to drain. This brand you boil in water for 10min and then rinse under cold water before frying in the wok/ pan.
  2. Heat Sesame oil in pan/ wok until very hot and fry the Tofu cubes until crispy on the outside (approx. 3-5min). Be careful not to cook them too long as they become rubbery.
  3. Remove the Tofu and keep aside.
  4. Heat ½ of the vegetable oil in the pan/ wok until hot and fry the Pak Choi, scallion, and spinach for 1-2min. Remove and set aside.
  5. Heat the remainder of the oil and quickly toss the noodles in the hot pan for 1min.
  6. Add back the vegetables and mix together
  7. Add Tofu pieces and mix together quickly – do not overmix as the Tofu will break up.
  8. Drizzle over some teriyaki sauce (2-3 tablespoons) and mix.
  9. Remove from heat and serve with the remainder of the teriyaki sauce on the side
  10. If there are leftovers put in airtight container and refrigerate – only if!