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Teriyaki tofu with soba noodles


200g soba (buckwheat) noodles

2 packs of tofu

4 tbsp tamari (wheat-free soy sauce)

or soy sauce,

4 tbsp mirin (Japanese sweetened

rice wine)

2 tbsp grated fresh root ginger

2 tbsp sesame oil,

1 tsp xylitol

Coconut oil, for frying

100g fresh spinach leaves


Drain the tofu by placing it in a sieve then weigh it down with something, like a tin of beans for a

few hours to squeeze out the remaining water. Cook the noodles for 4-6 minutes then drain immediately under cold water to avoid them overcooking. Slice the tofu and marinate. Heat 1–2

tbsps coconut oil in a large frying pan and add the tofu slices. Gently fry for 5 mins on each side. Add the spinach and heat until it wilts, then throw in the reserved noodles to warm through for a few mins. Serve with remaining marinade drizzled over and masses of veggies and a slice of lemon/lime on the side.

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