Vegan Teriyaki Noodle Bowl
A comforting and fast vegan dish featuring sticky teriyaki, springy noodles, bright vegetables, and crispy tofu that is perfect for weeknight dinners and meal prep.
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.
Notes
For gluten-free, use tamari and check noodle types. For oil-free, bake the tofu and sauté veggies with broth. Store in airtight containers for 3–4 days. Reheat tofu in the oven for crispness.