Teriyaki Tofu on Udon


Yield: Serves 1
Prep Time: 30 min
Cook Time: 30 min


  • ½ cup cubed extra firm tofu
  • 3 tbsp SPRIG Ginger Teriyaki Sauce
  • ½ tsp minced garlic
  • 1 tsp sesame seeds
  • 1 cup spinach, chopped
  • ½ cup chopped spring onions
  • 1 tsp vegetable oil
  • 1 tsp garlic, minced
  • 1 tsp soya sauce
  • 1 portion udon noodles
  • ½ red chilli
  • A few chopped spring onions for garnish
Sauce on the side
  • 4-5 tbsp light soya sauce
  • ½ tsp sesame seeds
  • few slices of red chillies
  • ½ tsp ginger minced
  • ½ tsp garlic minced


  • Marinate the tofu cubes in the ginger teriyaki sauce with some ½ tsp garlic and sesame seeds. You can do this hours in advance and store in the fridge. But keep it marinated for at least 30 minutes.
  • Boil the udon noodles as per its packet instructions and set aside.
  • Sauté the spinach and spring onions in 1 tsp vegetable oil and 1 tsp garlic, until gently wilted.
  • Heat a non-stick pan on high heat. Grill the tofu on the pan.
  • In the serving plate, place the noodles first, then the spinach on top and the tofu on top.
  • Garnish with some chopped red chillies and spring onions.
  • Stir the sauce ingredients together and serve on the side.

Roasted Chilli Oil, 125g


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Toasted Sesame Oil, 125g


Sweet Paprika - Jar, 30g