Sticky Teriyaki Tofu Vermicelli Bowl

Stuck between choosing something healthy or something hearty for lunch on these cold winter days? Well, now you don't have to! These sticky teriyaki tofu bowls tick every box. They are quick and easy to make, filling, packed with flavour and texture as well as vegan and gluten free. A healthy, flavoursome and hearty lunch option which can also be pre prepared ahead of time for a delicious work lunch.

Ingredients (makes 2 serves):

• 1 200g packet pre marinated tofu (we chose teriyaki flavour), cut into thin strips

• 2 tablespoons teriyaki sauce

• 1 1/2 cups cooked vermicelli noodles

• 1/2 grated carrot

• 1/3 of a cucumber, thinly sliced

• 1 spring onion, chopped finely

• 1/3 cup fresh coriander leaves

• 2 tablespoons chopped peanuts

• crispy shallots (to taste)

• chilli oil (to taste)

Dressing

You can use pre made Vietnamese dressing or dipping sauce, or make a simple dressing using:

• 2 tablespoons soy sauce (or tamari if gluten free)

• juice of 1/2 lime

• 1 tablespoon rice wine vinegar

• chopped garlic and chilli to taste

Method

1. Cook vermicelli noodles by soaking for 8-10 mins in boiling water or as per packet instructions.

2. Fry tofu in olive oil. Add teriyaki sauce and cook until heated through and sticky.

3. Add noodles to the bowl, top with grated carrot, sliced cucumber, spring onions and coriander.

4. Place tofu on top and add dressing to taste.

5. Garnish with peanuts, crispy shallots and chilli oil.