I made this Vegan Teriyaki Noodle Bowl on a wet Thursday when I wanted something both comforting and fast. The combination of sticky, glossy teriyaki, springy noodles, bright vegetables and satisfyingly crispy tofu hits all the marks: weeknight comfort, meal-prep winner, and crowd-pleasing plant-based protein. It’s the kind of bowl you’ll want to make again and again.
Why you’ll love this dish
This bowl balances sweet, salty, and umami while staying entirely plant-based. It’s quick enough for weeknights, scales easily for meal prep, and is forgiving if you swap noodles or veggies. The crispy tofu gives a meaty, textural counterpoint to the saucy noodles—so even non-vegans are usually impressed.
“Crunchy tofu, glossy teriyaki and veggies that still snap—this is my new go-to for fast dinners.” — home cook review
Reasons to try it:
- Fast: Most hands-on time is under 30 minutes if tofu is already pressed.
- Budget-friendly: Tofu, noodles and seasonal veg stretch a block of soy into several servings.
- Flexible: Use udon, soba, ramen or even spaghetti; swap maple syrup for brown sugar; go gluten-free with tamari.
- Meal prep friendly: Sauce keeps well and the bowl reheats beautifully (see storage tips).
How this recipe comes together
Step-by-step overview so you know what to expect:
- Press and cube tofu, toss with soy and cornstarch, then pan-fry or bake until golden and crispy.
- Whisk the teriyaki sauce, simmer, and thicken with a cornstarch slurry.
- Cook noodles per package; stir-fry broccoli, carrots, pepper and edamame until tender-crisp.
- Toss noodles and vegetables with teriyaki. Top with crispy tofu, green onions and sesame seeds. Serve warm.
This short roadmap helps you work multitasking: sauce while noodles cook, tofu while vegetables sauté.
What you’ll need
For the Crispy Tofu:
- 1 (14–16 oz / 400–450 g) block Extra-Firm Tofu — pressed well and cut into ¾-inch cubes for best texture.
- 2 tbsp Soy Sauce (or Tamari for gluten-free) — adds savor and helps browning.
- 1 tbsp Cornstarch — creates a crisp coating.
- 1 tbsp Neutral Oil (avocado, canola) — for frying or baking.
For the Teriyaki Sauce:
- ½ cup Low-Sodium Soy Sauce (or Tamari for GF)
- ½ cup Water (or vegetable broth for extra depth)
- ¼ cup Maple Syrup (or agave nectar; brown sugar also works)
- 2 tbsp Rice Vinegar — brightens the sauce.
- 1 tbsp Toasted Sesame Oil — very aromatic; use sparingly.
- 2 cloves Garlic — minced.
- 1 tbsp Fresh Ginger — grated or minced.
- 1 tbsp Cornstarch mixed with 2 tbsp cold water — slurry to thicken.
- Optional: pinch of red pepper flakes for heat.
For the Noodle Bowl Assembly:
- 8 oz (225 g) Noodles — udon, soba, ramen, or spaghetti.
- 1 tbsp Neutral Oil — for sautéing vegetables.
- 1 large head Broccoli — cut into small florets.
- 2 medium Carrots — peeled and julienned or thinly sliced.
- 1 Red Bell Pepper — seeded and thinly sliced.
- 4–5 Green Onions — sliced (separate whites and greens).
- 1 cup Edamame (shelled, fresh or frozen).
- Optional garnish: toasted sesame seeds, extra sliced green onions.
Notes and substitutions inline:
- Gluten-free: use tamari and check noodle type (buckwheat soba or rice noodles).
- Oil-free option: bake the tofu and use a splash of vegetable broth to sauté veg.
- Low-sugar: reduce maple syrup or replace with a sugar-free syrup; adjust to taste.
How this recipe comes together
Directions to follow
- Prep tofu: Press tofu for at least 20–30 minutes (or use a tofu press). Cut into ¾-inch cubes.
- Marinate & coat: Toss tofu gently with 2 tbsp soy sauce. Sprinkle 1 tbsp cornstarch and toss again until evenly coated.
- Cook tofu (pan method): Heat 1 tbsp neutral oil in a large nonstick skillet over medium-high heat. Add tofu in a single layer—don’t overcrowd. Fry 3–4 minutes per side, turning to brown all sides (about 8–12 minutes total). Transfer to a plate.
OR bake: Preheat oven to 425°F (220°C). Arrange tofu on a parchment-lined sheet, spray or brush lightly with oil. Bake 25–30 minutes, flipping halfway, until golden and crispy. - Make teriyaki sauce: Whisk together ½ cup soy sauce, ½ cup water (or broth), ¼ cup maple syrup, 2 tbsp rice vinegar, 1 tbsp toasted sesame oil, 2 minced garlic cloves and 1 tbsp grated ginger in a small saucepan. Bring to a gentle simmer. Stir the cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) and whisk into the simmering sauce. Cook 1–2 minutes until thickened. Taste and adjust sweetness or acidity. Add red pepper flakes if using.
- Cook noodles: Boil noodles per package instructions. Reserve ¼ cup cooking water, then drain. Toss noodles with a little sesame oil to stop sticking if needed.
- Sauté vegetables: In a large skillet or wok, heat 1 tbsp neutral oil over medium-high. Add white parts of green onions, broccoli florets, carrots and bell pepper. Stir-fry 4–6 minutes until vegetables are bright and tender-crisp. Add edamame in the last minute to warm through.
- Combine: Add cooked noodles to the vegetables. Pour most of the teriyaki sauce over the noodles and toss to coat, adding reserved noodle water a tablespoon at a time if sauce needs loosening. Taste and adjust seasoning.
- Finish: Divide noodles and vegetables among bowls. Top with crispy tofu. Spoon additional teriyaki over tofu if desired. Garnish with green onion tops and toasted sesame seeds.
Best ways to enjoy it
Serving suggestions:
- Plate in shallow bowls for easy mixing. Arrange tofu on top so it stays crispy until served.
- Pair with a simple cucumber salad or pickled ginger to cut richness.
- Serve with a side of steamed jasmine rice or cauliflower rice if you want extra carbs.
- For a restaurant-style finish, drizzle a little extra toasted sesame oil and add a squeeze of lime.
Storage and reheating tips
- Refrigerate: Store in airtight containers up to 3–4 days. Keep tofu and noodles together or separate for best texture.
- Reheat: To revive tofu crispness, reheat in a 400°F (200°C) oven for 8–10 minutes or in a skillet over medium-high heat. Microwave is fastest but will soften the crust. Reheat noodles with a splash of water or broth to loosen the sauce.
- Freeze: You can freeze components separately. Cooked teriyaki sauce freezes well in a freezer-safe container for up to 2 months. Crispy tofu loses texture when frozen and thawed—freeze only if texture isn’t a priority.
- Food safety: Refrigerate within 2 hours of cooking. Reheat to steaming hot before eating.
Pro chef tips
- Press tofu thoroughly: The dryer the tofu, the crispier it gets. Use a heavy plate and 30 minutes of pressing for best results.
- Don’t overcrowd the pan: Crowding causes steam and soggy tofu. Work in batches if needed.
- Cornstarch trick: Tossing tofu in cornstarch before frying creates a light, crunchy shell. For extra flavor, mix a pinch of garlic powder or smoked paprika into the cornstarch.
- Sauce balance: Taste while cooking. If sauce is too salty, add a touch more maple syrup or a splash of water. If too sweet, add rice vinegar or a squeeze of lime.
- Save pasta water: The starchy water helps the sauce cling to noodles and gives a silkier finish.
Creative twists
- Peanut-teriyaki: Whisk 1–2 tbsp natural peanut butter into the sauce for a Thai-inspired twist. Thin with water as needed.
- Tempeh or mushrooms: Swap tofu for sliced tempeh or thick-cut shiitake/portobello for different textures.
- Spicy version: Add gochujang or sriracha to the teriyaki or top with sliced fresh chilies.
- Green bowl: Double the greens (bok choy, snap peas, kale) for more crunch and nutrients.
- Grain bowl: Replace noodles with brown rice or quinoa for a gluten-free, lower-glycemic option.
Common questions
Q: Can I make this ahead for meal prep?
A: Yes. Store tofu and noodles in separate containers if you want the tofu to stay crisp. The full bowl keeps 3–4 days refrigerated. Reheat tofu in the oven or skillet to crisp it back up.
Q: How do I keep the tofu crispy after tossing in sauce?
A: For maximum crispness, serve sauce on the noodles and spoon a little extra over tofu at the table. If you must toss tofu in sauce, do it lightly. Re-crisp in a hot oven or skillet before serving.
Q: What if I don’t have cornstarch—can I thicken the sauce another way?
A: Yes. Use arrowroot in a 1:1 swap with cornstarch, or simmer longer to reduce the sauce (it will take more time). Flour works too but may cloud the sauce.
Q: Is this recipe gluten-free?
A: It can be. Use tamari instead of soy sauce and choose gluten-free noodles (rice noodles or certified buckwheat soba).
Q: Can I use frozen tofu?
A: Freezing changes texture (becomes chewier and spongier), which some people love for absorbing sauce. Thaw, press, then proceed—texture will be different but still delicious.
Conclusion
If you liked this bowl and want more inspiration, check out Teriyaki Noodles (Vegan!) — The Garden Grazer for another take on sticky noodles, and for a speedy, veggie-forward variant try Speedy Veggie Noodle Bowl with Homemade Teriyaki Sauce – Oh She Glows.
Enjoy your bowl — and don’t forget to press the tofu.
Vegan Teriyaki Noodle Bowl
Ingredients
For the Crispy Tofu
- 1 block (14–16 oz / 400–450 g) Extra-Firm Tofu, pressed and cut into ¾-inch cubes For best texture.
- 2 tbsp Soy Sauce (or Tamari for gluten-free) Adds savor and helps browning.
- 1 tbsp Cornstarch Creates a crisp coating.
- 1 tbsp Neutral Oil (avocado, canola) For frying or baking.
For the Teriyaki Sauce
- ½ cup Low-Sodium Soy Sauce (or Tamari for GF)
- ½ cup Water (or vegetable broth) For extra depth.
- ¼ cup Maple Syrup (or agave nectar; brown sugar also works)
- 2 tbsp Rice Vinegar Brightens the sauce.
- 1 tbsp Toasted Sesame Oil Use sparingly for aroma.
- 2 cloves Garlic, minced
- 1 tbsp Fresh Ginger, grated or minced
- 1 tbsp Cornstarch mixed with 2 tbsp cold water Slurry to thicken.
- 1 pinch Red pepper flakes (optional) For heat.
For the Noodle Bowl Assembly
- 8 oz (225 g) Noodles (udon, soba, ramen, or spaghetti)
- 1 tbsp Neutral Oil For sautéing vegetables.
- 1 large head Broccoli, cut into small florets
- 2 medium Carrots, peeled and julienned or thinly sliced
- 4–5 Green Onions, sliced (separate whites and greens)
- 1 cup Edamame (shelled, fresh or frozen)
- Optional garnish: toasted sesame seeds, extra sliced green onions
Instructions
Preparation
- Press tofu for at least 20–30 minutes (or use a tofu press). Cut into ¾-inch cubes.
- Toss tofu gently with 2 tbsp soy sauce and sprinkle 1 tbsp cornstarch; toss again until evenly coated.
Cooking Tofu
- For pan method, heat 1 tbsp neutral oil in a skillet over medium-high. Fry tofu in a single layer for about 8–12 minutes, turning to brown all sides.
- For baking, preheat oven to 425°F (220°C). Arrange tofu on a parchment-lined sheet; bake for 25–30 minutes, flipping halfway.
Making Teriyaki Sauce
- In a saucepan, whisk together the soy sauce, water (or broth), maple syrup, rice vinegar, toasted sesame oil, garlic, and ginger. Simmer gently.
- Stir in cornstarch slurry and whisk into the sauce, cooking for an additional 1–2 minutes until thickened.
Cooking Noodles and Vegetables
- Boil noodles per package instructions, reserving ¼ cup cooking water, then drain.
- In a skillet, heat 1 tbsp neutral oil and stir-fry white parts of green onions, broccoli, carrots, and bell pepper for 4–6 minutes until bright and tender-crisp.
- Add edamame in the last minute to warm through.
Combining Ingredients
- Add cooked noodles to the vegetables and pour most of the teriyaki sauce over the mixture. Toss to coat, adding reserved noodle water if necessary.
- Divide noodles and vegetables among bowls, top with crispy tofu, and add more teriyaki sauce if desired. Garnish with green onion tops and toasted sesame seeds.
