Vegan Teriyaki Noodle Bowl

Dive into the Delight of a Vegan Teriyaki Noodle Bowl

As a food lover and recipe creator, I can confidently say that each bowl of this Vegan Teriyaki Noodle Bowl offers a delightful combination of textures and flavors. This dish is not just a meal; it’s a culinary experience that brings together crispy tofu, vibrant vegetables, and a luscious teriyaki sauce that’s bursting with umami. Perfect for a weeknight dinner, meal prep, or a cozy Saturday lunch, this recipe embodies everything we love about plant-based eating—its rich flavors and ease of preparation make it a go-to in my household.

What Sets This Recipe Apart

This isn’t just another noodle bowl; it’s a crave-worthy dish filled with flavor and nutrition that will amaze vegans and non-vegans alike. The crispy tofu provides satisfying protein while the teriyaki sauce delivers both sweetness and a savory punch, creating a well-rounded meal that’s utterly satisfying. Additionally, it’s quick and budget-friendly, making it ideal for busy weeknights or lazy weekends.

"This Vegan Teriyaki Noodle Bowl has become a staple in my house. The crispy tofu is addictive, and the flavors are spot on – even my non-vegan friends love it!"

Your Easy Cooking Guide

Creating this Vegan Teriyaki Noodle Bowl is straightforward and fun. This dish can be prepared in under 30 minutes for a quick weeknight meal or even less if you’re skilled in the kitchen. You’ll begin by prepping and frying your tofu to achieve that coveted crispiness. After that, it’s a simple process of cooking your noodles and sautéing colorful vegetables. Finally, bring everything together with your homemade teriyaki sauce for the perfect finish.

Gather Your Ingredients

To whip up this Vegan Teriyaki Noodle Bowl, you’ll need:

For the Crispy Tofu:

• 1 block Extra-Firm Tofu (14-16 oz / 400-450g), pressed and cubed
• 2 tbsp Soy Sauce (or Tamari for gluten-free)
• 1 tbsp Cornstarch
• 1 tbsp Neutral Oil (like Avocado or Canola)

For the Teriyaki Sauce:

• 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
• 1 tbsp Cornstarch, mixed with 2 tbsp cold water (slurry)
• Optional: Pinch of Red Pepper Flakes

For the Noodle Bowl Assembly:

• 8 oz (225g) Noodles (Udon, soba, ramen, or spaghetti)
• 1 tbsp Neutral Oil
• 1 large head Broccoli, cut into florets
• 2 medium Carrots, julienned
• 1 Red Bell Pepper, thinly sliced
• 4-5 Green Onions, thinly sliced
• 1 cup Edamame (shelled, fresh or frozen)
• Optional Garnish: Toasted Sesame Seeds, Extra Sliced Green Onions

Step-by-Step Directions

1. Prepare the Tofu: Press the tofu to remove excess moisture. Once pressed, cut it into ¾-inch cubes. Marinate the tofu in soy sauce for 10 minutes, then coat it with cornstarch for crispiness.

2. Cook the Tofu: Heat the neutral oil in a non-stick skillet over medium-high heat. Add the tofu cubes, frying until golden and crispy on all sides. Remove and set aside.

3. Make the Teriyaki Sauce: In a small saucepan, combine the low-sodium soy sauce, water or broth, maple syrup, rice vinegar, and sesame oil. Bring it to a boil. Add the minced garlic and ginger. Once boiling, stir in the cornstarch slurry and cook until thickened. Add red pepper flakes if desired.

4. Prepare the Noodles: Cook the noodles according to package instructions. Drain and set aside.

5. Sauté the Vegetables: In the same skillet used for the tofu, add more oil if needed and sauté the broccoli, carrots, red bell pepper, and the white parts of the green onions until tender-crisp.

6. Combine Everything: In a large bowl or the skillet, mix the cooked noodles with the sautéed vegetables and crispy tofu. Pour the teriyaki sauce over everything and toss to coat evenly.

7. Serve: Dish out the noodle bowl, garnishing with the green parts of the green onions and sesame seeds.

Tips for Serving

This Vegan Teriyaki Noodle Bowl can stand alone as a hearty meal, but you can elevate it by pairing it with a side salad or spring rolls. If you’re looking for added protein, consider serving it alongside grilled tempeh or seitan. For a refreshing touch, add a squeeze of lime on top right before serving to brighten the flavors.

Best Way to Store Vegan Teriyaki Noodle Bowl

To keep your Vegan Teriyaki Noodle Bowl fresh, store leftovers in an airtight container in the fridge for up to 3-4 days. For best results, keep the sauce separate until you’re ready to serve. If you need to reheat, warm it on the stovetop over low heat, adding a splash of water or broth to keep it moist.

Pro Chef Tips

1. Pressing Tofu: Ensure the tofu is pressed for at least 30 minutes to achieve optimal crispiness.
2. Variety of Vegetables: Feel free to use any vegetables you have on hand! Snap peas, bok choy, or zucchini are excellent alternatives.
3. Adjust Sweetness: If you’re unsure about the sweetness of the sauce, start with less maple syrup and adjust to your taste after simmering.

Creative Twists

This recipe is highly versatile! Here are a few twists:

• Add Spice: Toss in some chilis or sriracha for extra heat.
• Noodle Variety: Experiment with different types of noodles, like rice noodles or kelp noodles for a unique texture.
• Nutty Flourish: Top with crushed peanuts or almonds for a crunchy contrast.

Your Questions Answered

How long does it take to make this dish?

From start to finish, you can have this Vegan Teriyaki Noodle Bowl ready in about 30 minutes!

Can I store leftovers?

Yes, this dish keeps well in the fridge for up to 3-4 days. Just ensure to store the noodle bowl in an airtight container.

What can I substitute if I don’t have sesame oil?

If you don’t have sesame oil, you can use olive oil or simply omit it; just note that some nutty depth will be missing from the flavor profile.

With this guide, you’re all set to recreate delicious Vegan Teriyaki Noodle Bowls at home. Enjoy your cooking adventure and relish every bite!

Vegan Teriyaki Noodle Bowl

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• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A delightful vegan dish combining crispy tofu, colorful vegetables, and a savory teriyaki sauce, perfect for weeknight dinners.

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Ingredients

Scale 1x2x3x

• 1 block Extra-Firm Tofu (14–16 oz / 400-450g), pressed and cubed
• 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
• 1 tbsp Cornstarch, mixed with 2 tbsp cold water (slurry)
• Optional: Pinch of Red Pepper Flakes
• 8 oz (225g) Noodles (Udon, soba, ramen, or spaghetti)
• 1 tbsp Neutral Oil
• 1 large head Broccoli, cut into florets
• 2 medium Carrots, julienned
• 1 Red Bell Pepper, thinly sliced
• 4–5 Green Onions, thinly sliced
• 1 cup Edamame (shelled, fresh or frozen)
• Optional Garnish: Toasted Sesame Seeds, Extra Sliced Green Onions

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Instructions

1. Prepare the Tofu: Press the tofu to remove excess moisture. Once pressed, cut it into ¾-inch cubes. Marinate the tofu in soy sauce for 10 minutes, then coat it with cornstarch.
2. Cook the Tofu: Heat the neutral oil in a non-stick skillet over medium-high heat. Add the tofu cubes, frying until golden and crispy on all sides. Remove and set aside.
3. Make the Teriyaki Sauce: In a saucepan, combine the low-sodium soy sauce, water or broth, maple syrup, rice vinegar, and sesame oil. Bring it to a boil. Add minced garlic and ginger. Stir in the cornstarch slurry and cook until thickened. Add red pepper flakes if desired.
4. Prepare the Noodles: Cook the noodles according to package instructions, drain, and set aside.
5. Sauté the Vegetables: In the same skillet used for the tofu, sauté the broccoli, carrots, red bell pepper, and white parts of the green onions until tender-crisp.
6. Combine Everything: Mix the cooked noodles with the sautéed vegetables and crispy tofu in a large bowl. Pour the teriyaki sauce over and toss to coat evenly.
7. Serve: Garnish with green parts of the green onions and sesame seeds before serving.

Notes

Can be stored in the fridge for up to 3-4 days. Keep sauce separate until ready to serve.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Sautéing
• Cuisine: Asian

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 10g
• Sodium: 900mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 8g
• Protein: 18g
• Cholesterol: 0mg

Keywords: Vegan, Teriyaki, Noodle Bowl, Healthy, Quick Meal