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Teriyaki tofu with warm udon and seaweed salad

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This teriyaki tofu with warm udon makes for a flavoursome comfort dish that's sure to hit the spot. Serve with seaweed salad and enjoy!

  • Serves4
  • Cook time10 minutes
  • Prep time15 minutes
Teriyaki tofu with warm udon and seaweed salad


  • 600g firm tofu, cut crossways into 2cm-thick slices
  • ⅓ cup (80ml) teriyaki marinade
  • 1 tbs honey
  • 1 tbs rice wine vinegar
  • 1 tsp finely grated ginger
  • 1 tbs sesame oil
  • 440g pkt wok-ready udon noodles
  • 2 small carrots, cut into matchsticks
  • 2 small Lebanese cucumbers, finely chopped
  • 3 spring onions, thinly sliced
  • 1 nori sheet, finely shredded

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Line a tray with paper towel. Place tofu, in a single layer, on paper towel. Top with more paper towel and press down gently to squeeze out excess moisture.
  2. Step 2

    Whisk the teriyaki marinade, honey, vinegar, ginger and half the oil in a bowl. Reserve half the mixture in a jug.
  3. Step 3

    Heat the remaining oil in a large frying pan over medium-high heat. Cook the tofu, brushing occasionally with remaining teriyaki mixture, for 2-3 mins each side or until golden.
  4. Step 4

    Meanwhile, soak the noodles following packet directions. Drain. Place noodles, carrot, cucumber, spring onion, two-thirds of the nori and the reserved marinade in a bowl. Gently toss to combine.
  5. Step 5

    Divide the noodle salad among serving bowls. Top with the tofu and remaining nori.