Teriyaki tofu and vegetable stir-fry

This teriyaki tofu and vegetable stir-fry is quick to make and super-tasty to eat.

• 1/4 cup boiling water
• 440g pkt shelf-fresh thin rice noodles
• 2 tablespoons peanut oil
• 1 onion, sliced
• 2 bunches baby broccoli, ends trimmed
• 150g snow peas, ends trimmed
• 1/2 cup Coles Brand teriyaki marinade
• 200g firm tofu or tempeh, sliced
• 1/4 cup roasted almonds, chopped
• 20g dried sliced shiitake mushrooms

Energy 2585kJ	Fat saturated 2.00g
Fat Total 12.90g	Carbohydrate sugars 9.80g
Carbohydrate Total 106.50g	Dietary Fibre 6.40g
Protein 19.00g	Cholesterol -
Sodium 1430.00mg

All nutrition values are per serve.

1. Step 1

   Place the mushrooms in a heatproof bowl. Pour over the boiling water and set aside for 5 mins to soak.

2. Step 2

   Meanwhile, prepare the noodles following packet directions. Drain.

3. Step 3

   Heat the oil in wok or large frying pan over high heat. Stir-fry the onion for 2 mins or until soft. Add the broccoli, snow peas, mushrooms and mushroom soaking liquid. Stir-fry for 2-3 mins or until the broccoli is tender. Add the teriyaki marinade and tofu and stir to combine. Sprinkle with almonds and serve with the noodles.