Vegan Teriyaki Noodle Bowl

A comforting and delicious vegan noodle bowl featuring crispy tofu, colorful vegetables, and a homemade teriyaki sauce that balances sweetness and umami.

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Prep Time 30

Cook Time 15

Total Time 45

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Vegan

Calories: 220

Ingredients Method Notes

Ingredients

For the Tofu

14 oz Extra-Firm Tofu Press tofu well to achieve crispy texture.
2 tbsp Soy Sauce Can substitute with tamari for gluten-free option.
2 tbsp Cornstarch For crispy coating, can substitute with arrowroot powder.
2 tbsp Neutral Oil Use avocado or canola oil for frying.

For the Teriyaki Sauce

1/2 cup Low-Sodium Soy Sauce Reduce based on salt preference.
1/4 cup Water Can substitute with vegetable broth.
2 tbsp Maple Syrup Adjust sweetness to taste.
1 tbsp Rice Vinegar Apple cider vinegar can be used as substitute.
1 tbsp Toasted Sesame Oil Use sparingly.
2 cloves Fresh Garlic Minced.
1 in Fresh Ginger Minced.
2 tbsp Cornstarch To thicken the sauce.

For the Noodles and Veggies

8 oz Noodles Udon, soba, or spaghetti can be used.
2 cups Veggies Broccoli, carrots, and red bell peppers work well.
1 cup Edamame Fresh or frozen.
1 tbsp Sesame Seeds For garnish.
2 tbsp Green Onions Sliced, for garnish.

Method

Preparation

Begin by pressing the tofu and cutting it into ¾-inch cubes.
Toss the cubes in soy sauce, followed by a dusting of cornstarch.

Cooking Tofu

Sauté the tofu in neutral oil until crispy and golden.

Making the Sauce

Prepare the teriyaki sauce by mixing soy sauce, water/broth, maple syrup, rice vinegar, and toasted sesame oil in a pan. Bring to a simmer and add garlic and ginger.
Thicken the sauce by mixing cornstarch with cold water, then gradually adding it to the simmering sauce.

Cooking Noodles and Assembling

Cook your noodles according to the package instructions, then toss them in a bit of neutral oil and sauté slightly with the chopped veggies.
Combine the noodle and vegetable mix with the teriyaki sauce and toss in the crispy tofu.

Notes

Serve this colorful noodle bowl hot, garnished with sesame seeds and sliced green onions. Store leftovers in an airtight container in the refrigerator for up to three days. Can freeze the sauce and cooked vegetables separately.