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Teriyaki tofu bowl with sweet potato noodles

Large cubes of tofu have been tossed in tangy teriyaki sauce to create a yummy vegan dinner. Keep carbs low by serving with noodles made from sweet potatoes

Serves 2

Prep Time 15min

Cooking Time 15min


  • 250g sweet potato, peeled
  • 2tbsp reduced-salt gluten-free tamari
  • 2tbsp mirin
  • 200g firm tofu, cubed
  • Spray oil
  • 2tsp sesame oil
  • 200g broccoli florets
  • 200g green beans, trimmed
  • 1tbsp cashew butter or peanut butter
  • 2tsp sesame seeds, toasted


  1. Using a julienne peeler or spiralizer, peel the sweet potato into noodles (or use a vegetable peeler to make ribbons). In a small bowl, combine half the tamari and half the mirin with 2tbsp hot water. Add the tofu, stirring to coat.
  2. Spray a frying pan with oil and set over a medium heat. Add the noodles or ribbons to the pan and cook, tossing, for about 5 min until tender. Set aside and keep warm.
  3. Add another spray of oil to the same pan. Remove the tofu from the marinade (reserving the liquid) and add to the pan. Cook for about 5 min, stirring, until golden. Remove the pan from the heat, add the remaining marinade and 3tbsp water and toss the tofu to coat. Keep warm in the pan.
  4. In a separate pan, warm the sesame oil over a medium heat. Add the broccoli and beans and cook, stirring, for 5–8 min until tender.
  5. Mix the cashew or peanut butter in a bowl with the remaining tamari and mirin and 1tbsp water to make a sauce.
  6. Serve the sweet potato noodles, tofu and veg in bowls, sprinkled with the sesame seeds.

TIP Swap the sweet potato for a 330g pack ready-prepared butternut squash noodles (available at Sainsbury’s).

Nutrition per serving

Read more on how we calculate nutrition.
504 24g 14g 3.9g 14g 19g 1.8g 167mg 42g 5.1mg

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