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Teriyaki Vegetable Stir-Fry

Teriyaki Vegetable Stir-Fry

Serves

2 Persons

Prep Time

10 Minutes

Cook Time

20 Minutes

Ingredients

  • 1 Jar Bay’s Kitchen Teriyaki Stir-in Sauce
  • ~300g Straight to wok gluten free noodles or microwaveable rice
  • 280g Firm tofu, cubed
  • 90g Edamame
  • 75g Baby corn 
  • 58g Broccoli heads or broccolini heads*
  • 34g Mangetout
  • 28g Sugar snap peas
  • 1 Tbsp Cornflour
  • 1 Tbsp Olive oil
  • 1 Tbsp Olive oil, sesame oil or coconut oil
  • Garnish with fresh chives and sesame seeds**

Method

  1. Drain the block of firm tofu, pat dry with kitchen towels and slice into 2cm cubes. 
  2. In a medium mixing bowl, use a balloon whisk to combine 2 tbsp teriyaki sauce with 1 tbsp cornflour and 1 tbsp olive oil until a thick paste is formed. 
  3. Pour in the tofu and massage with your hands to coat well. Transfer to a non-stick frying pan or wok and saute on a high heat for 10 minutes, turning with a pair of tongs constantly, until the tofu is golden and crispy. Now set aside in a small bowl.
  4. Halve the sugar snap peas and mangetout, halve the baby corn lengthways, remove the stalks from the broccoli and halve, measure out the edamame from a frozen packet. 
  5. Place 1 tbsp oil of your choice into the pan and bring to a high heat. Add the sugar snaps, mangetout, baby corn and broccoli to saute for 3-5 minutes, turning constantly. Pour in the remaining teriyaki sauce from the jar of Bay’s Kitchen Teriyaki Stir-in Sauce. 
  6. Stir through the edamame and add in your straight to wok noodles or microwaveable rice pouch. Continue to saute for a further 2 minutes as the noodles and edamame heat. 
  7. Finally, stir through the tofu and allow it to heat for a minute or so, then divide into portions. Garnish with fresh chopped chives and a sprinkling of sesame seeds and enjoy immediately.  

Recipe created by Katya from @positivelychronictravels & @katyakozarycontentcreation.

Copyright of Bay’s Kitchen. Please do not reprint without permission.

* Broccoli heads are Low FODMAP at a 75g serving and Broccolini heads are Low FODMAP at a 58g serving, according to the Monash University. Please only use the heads and remove all of the stalks.

**Use up to 1tbsp of Chives & 1tbsp of Sesame seeds for Low FODMAP serve.

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