eCook Meal
Sticky Teriyaki Tofu Balls
with egg noodles, pickled ginger & sesame seeds
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.
Serving guide
Choose your portion size.
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.
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.
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.
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.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R232.28
for 4 servings · R58.07 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
-
Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Pak Choi needs 400 gBaby Pak Choi 200 g 200 g at R44.99 · 2.0× packsR89.98
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Carrot needs 240 gBulk Large Carrots 3 kg 3 kg at R45.00 · 8% of packR3.60
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Egg Noodles needs 200 gFresh Egg Noodles 500 g 500 g at R41.99 · 40% of packR16.80
-
White Sesame Seeds needs 30 mlBlack and White Sesame Seeds Pretzel Thins 180 g R44.99 · whole pack (size can't be divided)R44.99
-
Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
-
Cornflour needs 30 mlMaizena Cornflour 500 g R39.99 · whole pack (size can't be divided)R39.99
Not in the Woolies basket — source these elsewhere:
- Pickled Ginger
- Non-GMO Tofu
- Sticky Teriyaki Sauce
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Sticky Teriyaki Tofu Balls?
The preparation time for Sticky Teriyaki Tofu Balls with egg noodles, pickled ginger & sesame seeds is between 15 and 40 minutes.
What is the total time required to make Sticky Teriyaki Tofu Balls with egg noodles, pickled ginger & sesame seeds?
The total time required to make Sticky Teriyaki Tofu Balls with egg noodles, pickled ginger & sesame seeds is between 35 and 60 minutes.
How many servings does Sticky Teriyaki Tofu Balls provide?
4 servings
What are the main ingredients in Sticky Teriyaki Tofu Balls?
Carrot, Cornflour, Egg Noodles, Fresh Coriander, Garlic, Non-GMO Tofu, Pak Choi, Pea, Pickled Ginger, Sticky Teriyaki Sauce, White Sesame Seeds
What is the nutritional information of Sticky Teriyaki Tofu Balls?
Calories: 473, Carbs: 65 grams, Fat: grams, Protein: 27.7 grams, Sugar: 9.4 grams, Salt: 2021 grams
How do I prepare Sticky Teriyaki Tofu Balls?
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. 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. 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. 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. 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. 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.
What should be prepared from my kitchen to make Sticky Teriyaki Tofu Balls?
Carrot, Cornflour, Egg Noodles, Fresh Coriander, Garlic, Non-GMO Tofu, Pak Choi, Pea, Pickled Ginger, Sticky Teriyaki Sauce, White Sesame Seeds
How many calories does Sticky Teriyaki Tofu Balls have?
473 calories
How much fat content does Sticky Teriyaki Tofu Balls have?
grams