Steps

• Slice the tofu into very thin slices.
• Peel the carrots and slice them into thin sticks. Slice the bell pepper as well.
• In a frying pan, heat 1 tbsp of vegetable oil. Cook the tofu in it until it obtains a golden color.
• Deglaze with the teriyaki sauce and mix to coat the tofu slices.
• Add the carrots, bell peppers, and edamame, then pour 1 cup (250 ML) of water. Let it cook for about 20 minutes, stirring occasionally.
• In the meantime: bring a saucepan of water to a boil. Immerse the rice noodles and cook for 3 minutes. Drain.
• Add the noodles to the pan and sauté for another 3-4 minutes. Serve!

NotesFor a gluten-free version, use tamari instead of teriyaki sauce.