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Teriyaki Noodle Bowl

Delicious Teriyaki Noodle Bowl: Easy Vegan Weeknight Delight

This Vegan Teriyaki Noodle Bowl is a delightful blend of crispy tofu, fresh vegetables, and homemade teriyaki sauce, perfect for a quick and nutritious weeknight dinner.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Japanese, Vegan
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tofu
  • 14 oz Firm Tofu Press well to achieve the perfect crispiness; tempeh can be a great substitute!
For the Sauce
  • 1/4 cup Soy Sauce/Tamari Opt for low-sodium for a healthier option.
  • 1/2 cup Water
  • 3 tbsp Maple Syrup/Agave Adds a natural sweetness.
  • 2 tbsp Rice Vinegar Apple cider vinegar serves as a good alternative.
  • 1 tbsp Toasted Sesame Oil In a pinch, use olive oil.
  • 2 cloves Garlic Prefer fresh for the best flavor!
  • 1 tbsp Fresh Ginger Grated fresh ginger is ideal.
For the Veggies
  • 1 cup Broccoli Feel free to swap for any mild green vegetable.
  • 1 cup Carrots Zucchini can be substituted.
  • 1 medium Red Bell Pepper Yellow or orange peppers are excellent substitutes.
  • 1 cup Edamame If unavailable, peas or chickpeas work.
For the Noodles
  • 8 oz Noodles Use udon, soba, ramen, or spaghetti.

Equipment

  • Large non-stick skillet
  • medium saucepan
  • Pot

Method
 

Instructions
  1. Prepare the Tofu: Press the firm tofu for at least 30 minutes, cut into 2 cm cubes and marinate in soy sauce, then coat with cornstarch.
  2. Sauté the Tofu: Heat 2 tbsp of oil in the skillet, add tofu, sauté for 8-12 minutes until golden brown.
  3. Cook the Noodles: Boil water, add noodles, cook according to package instructions (4-8 minutes), drain and rinse.
  4. Make the Teriyaki Sauce: In a saucepan, combine soy sauce, water, maple syrup, rice vinegar, sesame oil, garlic, and ginger. Bring to a boil.
  5. Thicken the Sauce: Mix cornstarch with water, whisk into sauce once boiling; simmer until thickened (1-2 minutes).
  6. Stir-Fry the Vegetables: Add broccoli and carrots to the skillet; stir-fry for 3-4 minutes, then add bell pepper and green onions for another 2-3 minutes.
  7. Combine Tofu, Veggies, and Noodles: Add tofu, noodles, and edamame to the skillet, pour in sauce, toss gently and heat through.
  8. Serve and Garnish: Spoon the bowl into serving dishes, drizzle with remaining sauce, and garnish with sesame seeds and green onions.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 60gProtein: 22gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gSodium: 800mgPotassium: 600mgFiber: 8gSugar: 8gVitamin A: 500IUVitamin C: 45mgCalcium: 300mgIron: 3mg

Notes

Make sure to press the tofu for the best crispiness. Avoid overcooking veggies for better texture. Experiment with various noodle types for unique flavors.

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