Name: Vegan Teriyaki Noodle Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 block Extra-Firm Tofu (14-16 oz); 2 tbsp Soy Sauce (or Tamari for Gluten-Free); 1 tbsp Cornstarch; 1 tbsp Neutral Oil (like Avocado or Canola); ½ cup Low-Sodium Soy Sauce (or Tamari); ½ cup Water (or Vegetable Broth); ¼ cup Maple Syrup (or Agave Nectar); 2 tbsp Rice Vinegar; 1 tbsp Toasted Sesame Oil; 2 cloves Garlic (minced); 1 tbsp Fresh Ginger (grated or minced); 1 tbsp Cornstarch (mixed with 2 tbsp cold water); 8 oz Noodles (Udon, Soba, Ramen); 1 tbsp Neutral Oil; 1 large head Broccoli (cut into small florets); 2 medium Carrots (peeled and sliced); 1 Red Bell Pepper (sliced); 4-5 Green Onions (sliced); 1 cup Edamame (shelled); Optional: Toasted Sesame Seeds, Extra Sliced Green Onions

Description

A delicious, plant-based dish featuring crispy tofu, vibrant vegetables, and a homemade teriyaki sauce.

Ingredients

Scale

1 block Extra-Firm Tofu (14–16 oz)
2 tbsp Soy Sauce (or Tamari for Gluten-Free)
1 tbsp Cornstarch
1 tbsp Neutral Oil (like Avocado or Canola)
½ cup Low-Sodium Soy Sauce (or Tamari)
½ cup Water (or Vegetable Broth)
¼ cup Maple Syrup (or Agave Nectar)
2 tbsp Rice Vinegar
1 tbsp Toasted Sesame Oil
2 cloves Garlic (minced)
1 tbsp Fresh Ginger (grated or minced)
1 tbsp Cornstarch (mixed with 2 tbsp cold water)
8 oz Noodles (Udon, Soba, Ramen)
1 tbsp Neutral Oil
1 large head Broccoli (cut into small florets)
2 medium Carrots (peeled and sliced)
1 Red Bell Pepper (sliced)
4–5 Green Onions (sliced)
1 cup Edamame (shelled)
Optional: Toasted Sesame Seeds, Extra Sliced Green Onions

Instructions

Press the tofu to remove excess moisture and cut into ¾-inch cubes. Marinate in soy sauce and toss with cornstarch.
Heat oil in a pan and fry tofu until golden brown and crispy on all sides. Remove and set aside.
In a saucepan, combine soy sauce, water or broth, maple syrup, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer. Thicken using the cornstarch slurry, stirring constantly.
In a separate pot, boil noodles as per instructions. Sauté broccoli, carrots, and bell pepper in a little oil until tender-crisp.
Drain the noodles, add the sautéed veggies, crispy tofu, and teriyaki sauce. Toss everything together until well-coated.
Plate your noodle bowl and top with sliced green onions and sesame seeds, if desired.

Notes

Store leftovers in airtight containers in the refrigerator for up to 3 days. It’s best to separate the tofu to maintain its crispiness when reheating.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stir-Frying
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 10g
Sodium: 800mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 7g
Protein: 20g
Cholesterol: 0mg

Keywords: vegan, teriyaki, noodle bowl, tofu, easy recipe, weeknight dinner