Junior Chef Stars

The Premier Cooking School for Kids and Teens Main menu

Marinated Tofu with Vegan Satay Noodles

Home / Recipes / Marinated Tofu with Vegan Satay Noodles

Print Recipe
 Marinated Tofu with Vegan Satay Noodles
Recipe for the week of April 29- May 3, 2024 Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.
Course Main Dish
Cuisine Asian
Prep Time 25 minutes
Cook Time 35 minutes
Servings
Yield 2-3 servings
Ingredients
For the Sauce
  • 2½ tbsp soy sauce
  • 4 tsp rice wine vinegar
  • 1 tbsp maple syrup
  • 1-2 tsp finely grated ginger
  • 1 large garlic clove finely grated
  • 1-2 tsp sriracha
  • For the Noodles
For the Marinated Tofu
  • 1 lb. block of tofu pressed and cut into 1-inch pieces
For the Marinade
  • 1/4 cup soy sauce
  • 3 tablespoons rice wine vinegar
  • 2 teaspoons sesame oil
  • 4 teaspoons honey
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon smoked paprika
  • 2 tablespoons water
For Cooking
  • 2 teaspoons vegetable oil
  • 1 teaspoon cornstarch
For the Noodles
  • 7 oz dry udon noodles* or flat rice noodles for GF option
  • 4 tsp vegetable oil
  • 3½ oz broccoli cut into florets
  • 1 bok choy chopped small
  • 1 bell pepper julienned
  • 1 small carrot julienned
  • ½ cup frozen edamame beans
  • 3 spring onions thinly sliced
  • chopped coriander to garnish (optional
  • 1 small carrot julienned
  • ½ cup frozen edamame beans
  • 3 spring onions thinly sliced
  • chopped coriander to garnish (optional
Course Main Dish
Cuisine Asian
Prep Time 25 minutes
Cook Time 35 minutes
Servings
Yield 2-3 servings
Ingredients
For the Sauce
  • 2½ tbsp soy sauce
  • 4 tsp rice wine vinegar
  • 1 tbsp maple syrup
  • 1-2 tsp finely grated ginger
  • 1 large garlic clove finely grated
  • 1-2 tsp sriracha
  • For the Noodles
For the Marinated Tofu
  • 1 lb. block of tofu pressed and cut into 1-inch pieces
For the Marinade
  • 1/4 cup soy sauce
  • 3 tablespoons rice wine vinegar
  • 2 teaspoons sesame oil
  • 4 teaspoons honey
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon smoked paprika
  • 2 tablespoons water
For Cooking
  • 2 teaspoons vegetable oil
  • 1 teaspoon cornstarch
For the Noodles
  • 7 oz dry udon noodles* or flat rice noodles for GF option
  • 4 tsp vegetable oil
  • 3½ oz broccoli cut into florets
  • 1 bok choy chopped small
  • 1 bell pepper julienned
  • 1 small carrot julienned
  • ½ cup frozen edamame beans
  • 3 spring onions thinly sliced
  • chopped coriander to garnish (optional
  • 1 small carrot julienned
  • ½ cup frozen edamame beans
  • 3 spring onions thinly sliced
  • chopped coriander to garnish (optional
Instructions
  1. Instructions
  2. To Make the Tofu
  3. In a pan over medium high heat, add the oil. Once hot, scoop your tofu out of the leftover marinade (do not toss your marinade) and add into the pan. Crisp up your tofu on each side for about 2-3 minutes on each side, until all sides are crisped up and browned.
  4. While your tofu is cooking, add 1 teaspoon of cornstarch to the marinade and whisk vigorously to combine.
  5. Once tofu is finished cooking. Turn off the heat. Immediately add in your marinade and stir to combine. The residual heat will heat through the sauce and cook off the cornstarch. Stir to combine and let it all sit together for at least 2 minutes. Remove from the stove.
  6. For the Sauce
  7. Mix all the sauce ingredients and 2 tbsp of water together in a small bowl until smooth, set aside.
  8. For the Noodles
  9. Bring a pot of water to the boil, cook your noodles according to the instructions on the packet. Drain your noodles 60 seconds before they are fully cooked so that they don’t overcook in the wok later.
  10. Heat up a wok on a medium heat. Add 2 tsp of oil and allow it to get hot – until it starts shimmering.
  11. Add in broccoli and stir-fry for 1-2 minutes, next add in white parts of bok choy and stir-fry for another minute.
  12. Push broccoli and Bok choi to a side, add in a little more oil followed by red pepper, carrot and add white parts of spring onions (save the tops for garnish). Stir-fry for another minute or two.
  13. Finally, add in fresh edamame (if using frozen add them in the earlier step) and bok choi leaves. Stir-fry for another 30 seconds.
  14. Transfer the veggies to a large plate. Add a small splash of water and peanut sauce into the wok, allow it to bubble for 15 seconds before adding in cooked noodles. Coat the noodles in the sauce, return stir-fried veggies and tofu into the pan. Stir to combine.
  15. Divide between bowls, garnish with sliced spring onion tops and coriander.