These teriyaki tofu balls are the perfect texture and taste simply divine! They are coated in a homemade sweet & sticky teriyaki sauce and served with slurpy egg noodles, pak choi, peas, pickled ginger, sesame seeds and fresh coriander.
Sticky Teriyaki Tofu Balls
Sticky Teriyaki Tofu Balls
with egg noodles, pickled ginger & sesame seeds
Hands on Time: 15 - 40 minutes
Overall Time: 35 - 60 minutes
Ingredients:
- Carrot
- Cornflour
- Egg Noodles
- Fresh Coriander
- Garlic Clove
- Garlic Cloves
- Non-GMO Tofu
- Pak Choi
- Peas
- Pickled Ginger
- Sticky Teriyaki Sauce
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Tea Towel
- Paper Towel
SLURPY EGG NOODLES
Boil the kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.
GET THE BALLS ROLLIN’
Place the grated tofu in a clean tea towel, close up, and squeeze out as much liquid as possible. Place the drained tofu in a bowl along with the grated carrot and seasoning. Gradually mix in the corn flour until fully combined. Roll into 4-5 balls and leave to rest in the fridge.
SESAME SEEDS & PAK CHOI
Place the sesame seeds in a large pan or wok over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside. Separate the leaves of the trimmed pak choi and rinse well.
IT’S A FRY UP
Return the pan to a medium-high heat with 4-5cm of oil. When hot, deep fry the tofu balls for 2-5 minutes, until golden brown. Remove from the pan on completion and drain on some paper towel.
OH SO STICKY TERIYAKI
Place a pan over a medium-high heat with a drizzle of oil. When hot, sauté the pak choi and peas for 1-2 minutes until the leaves have wilted. Add the sticky teriyaki sauce, 15ml of a sweetener of choice and the grated garlic. Leave to simmer for 2-3 minutes until slightly reduced. Add water in 5ml increments if it reduces too quickly. Add the cooked egg noodles and toss until fully combined.
STICKY TOFU DINNER!
Plate up a hearty pile of the egg noodle stir-fry. Top with the tofu balls and sprinkle over the sesame seeds, fresh coriander and pickled ginger.
Egg Noodles - 50g
Non-GMO Tofu - 110g
Carrot - 120g
Cornflour - 7,5ml
White Sesame Seeds - 7,5ml
Pak Choi - 100g
Peas - 50g
Sticky Teriyaki Sauce - 45ml
Garlic Clove - 1
Fresh Coriander - 4g
Pickled Ginger - 15g
SLURPY EGG NOODLES
Boil the kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.
GET THE BALLS ROLLIN’
Place the grated tofu in a clean tea towel, close up, and squeeze out as much liquid as possible. Place the drained tofu in a bowl along with the grated carrot and seasoning. Gradually mix in the corn flour until fully combined. Roll into 4-5 balls per portion and leave to rest in the fridge.
SESAME SEEDS & PAK CHOI
Place the sesame seeds in a large pan or wok over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside. Separate the leaves of the trimmed pak choi and rinse well.
IT’S A FRY UP
Return the pan to a medium-high heat with 4-5cm of oil. When hot, deep fry the tofu balls for 2-5 minutes, until golden brown. Remove from the pan on completion and drain on some paper towel.
OH SO STICKY TERIYAKI
Place a pan over a medium-high heat with a drizzle of oil. When hot, sauté the pak choi and peas for 2-3 minutes until the leaves have wilted. Add the sticky teriyaki sauce, 30ml of a sweetener of choice and the grated garlic. Leave to simmer for 2-3 minutes until slightly reduced. Add water in 5ml increments if it reduces too quickly. Add the cooked egg noodles and toss until fully combined.
STICKY TOFU DINNER!
Plate up a hearty pile of the egg noodle stir-fry. Top with the tofu balls and sprinkle over the sesame seeds, fresh coriander and pickled ginger.
Egg Noodles - 100g
Non-GMO Tofu - 220g
Carrot - 120g
Cornflour - 15ml
White Sesame Seeds - 15ml
Pak Choi - 200g
Peas - 100g
Sticky Teriyaki Sauce - 75ml
Garlic Clove - 1
Fresh Coriander - 8g
Pickled Ginger - 30g
SLURPY EGG NOODLES
Boil the kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.
GET THE BALLS ROLLIN’
Place the grated tofu in a clean tea towel, close up, and squeeze out as much liquid as possible. Place the drained tofu in a bowl along with the grated carrot and seasoning. Gradually mix in the corn flour until fully combined. Roll into 4-5 balls per portion and leave to rest in the fridge.
SESAME SEEDS & PAK CHOI
Place the sesame seeds in a large pan or wok over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside. Separate the leaves of the trimmed pak choi and rinse well.
IT’S A FRY UP
Return the pan to a medium-high heat with 4-5cm of oil. When hot, deep fry the tofu balls for 2-5 minutes, until golden brown. Remove from the pan on completion and drain on some paper towel. You may need to do this step in batches.
OH SO STICKY TERIYAKI
Place a pan over a medium-high heat with a drizzle of oil. When hot, sauté the pak choi and peas for 2-3 minutes until the leaves have wilted. Add the sticky teriyaki sauce, 45ml of a sweetener of choice and the grated garlic. Leave to simmer for 2-3 minutes until slightly reduced. Add water in 5ml increments if it reduces too quickly. Add the cooked egg noodles and toss until fully combined.
STICKY TOFU DINNER!
Plate up a hearty pile of the egg noodle stir-fry. Top with the tofu balls and sprinkle over the sesame seeds, fresh coriander and pickled ginger.
Egg Noodles - 150g
Non-GMO Tofu - 330g
Carrot - 240g
Cornflour - 22,5ml
White Sesame Seeds - 22,5ml
Pak Choi - 300g
Peas - 150g
Sticky Teriyaki Sauce - 105ml
Garlic Cloves - 2
Fresh Coriander - 12g
Pickled Ginger - 45g
SLURPY EGG NOODLES
Boil the kettle. Fill a pot for the noodles with boiling water, add a pinch of salt, and place over a medium-high heat. Once boiling rapidly, cook the noodles for 7-8 minutes until al dente. Drain on completion and toss through some oil to prevent sticking.
GET THE BALLS ROLLIN’
Place the grated tofu in a clean tea towel, close up, and squeeze out as much liquid as possible. Place the drained tofu in a bowl along with the grated carrot and seasoning. Gradually mix in the corn flour until fully combined. Roll into 4-5 balls per portion and leave to rest in the fridge.
SESAME SEEDS & PAK CHOI
Place the sesame seeds in a large pan or wok over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside. Separate the leaves of the trimmed pak choi and rinse well.
IT’S A FRY UP
Return the pan to a medium-high heat with 4-5cm of oil. When hot, deep fry the tofu balls for 2-5 minutes, until golden brown. Remove from the pan on completion and drain on some paper towel. You may need to do this step in batches.
OH SO STICKY TERIYAKI
Place a pan over a medium-high heat with a drizzle of oil. When hot, sauté the pak choi and peas for 2-3 minutes until the leaves have wilted. Add the sticky teriyaki sauce, 60ml of a sweetener of choice and the grated garlic. Leave to simmer for 2-3 minutes until slightly reduced. Add water in 5ml increments if it reduces too quickly. Add the cooked egg noodles and toss until fully combined.
STICKY TOFU DINNER!
Plate up a hearty pile of the egg noodle stir-fry. Top with the tofu balls and sprinkle over the sesame seeds, fresh coriander and pickled ginger.
Egg Noodles - 200g
Non-GMO Tofu - 440g
Carrot - 240g
Cornflour - 30ml
White Sesame Seeds - 30ml
Pak Choi - 400g
Peas - 200g
Sticky Teriyaki Sauce - 145ml
Garlic Cloves - 2
Fresh Coriander - 15g
Pickled Ginger - 60g
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