Description
A delightful vegan dish combining crispy tofu, colorful vegetables, and a savory teriyaki sauce, perfect for weeknight dinners.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- Prepare the Noodles: Cook the noodles according to package instructions, drain, and set aside.
- 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.
- 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.
- 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