Tofu-teriyaki noodles



15 min


4 Servings

* PLUS Cooking time: 20 minutes
Tofu-teriyaki noodles

Ryan Szulc


  • 1/3 cup maple syrup
  • 1/3 cup rice-wine vinegar
  • 3 tbsp soy sauce
  • 1/2 350-g pkg extra-firm tofu , cut into strips
  • 1/2 500-g pkg spaghetti pasta
  • 2 cups small broccoli florets
  • 1 red bell pepper , sliced
  • 1 tsp chili-garlic sauce , optional


  • Stir maple syrup with rice-wine vinegar and soy in a small saucepan and set over medium-high. Bring to a boil, then reduce heat to medium. Gently boil until sauce turns syrupy, about 10 min. Remove from heat, add tofu and set aside.
  • Boil a large pot of water. Add pasta and cook according to package directions, about 8 min. Add broccoli and pepper during the last minute of cooking. Drain and return pasta and veggies to pot set over medium.
  • Stir in tofu and sauce until evenly mixed. Cook until warmed through, 2 min. Stir in chili-garlic sauce. Taste and add more chili sauce if needed. Serve immediately.

Nutrition (per serving)

  • Calories
  • 383,
  • Protein
  • 16 g,
  • Carbohydrates
  • 70 g,
  • Fat
  • 5 g,
  • Fibre
  • 4 g,
  • Sodium
  • 861 mg.

In the mood for some Japanese-inspired fare? Our version of teriyaki sauce is so easy to make – all you need is maple syrup, rice-wine vinegar and chili-garlic sauce.