Delicious Vegan Teriyaki Noodle Bowl Recipe
This Vegan Teriyaki Noodle Bowl is a delightful meal bursting with flavors and colors, perfect for any plant-based diet.
Ingredients
Scale
- For the Crispy Tofu:
- 1(14-16 oz / 400-450g) block Extra-Firm Tofu: Pressed well and cut into¾-inch cubes for the best texture.
- 2 tbspSoy Sauce (or Tamari for Gluten-Free): Adds savoury depth and helps the tofu brown.
- 1 tbspCornstarch: Creates that desirable crispy coating.
- 1 tbspNeutral Oil (like Avocado or Canola): For pan-frying or baking the tofu to golden perfection.
- For the Teriyaki Sauce:
- ½ cupLow-Sodium Soy Sauce (or Tamari for Gluten-Free): The savoury backbone of the sauce.
- ½ cupWater (or Vegetable Broth): Provides volume and balances the saltiness.
- ¼ cupMaple Syrup (or Agave Nectar): Adds the characteristic sweetness; adjust to your preference.
- 2 tbspRice Vinegar: Provides a subtle tanginess to cut through the sweetness.
- 1 tbspToasted Sesame Oil: Adds a nutty, aromatic depth (use sparingly, it’s potent).
- 2cloves Garlic: Minced finely for pungent flavour.
- 1 tbspFresh Ginger: Grated or minced finely for a warm, spicy kick.
- 1 tbspCornstarch: Mixed with 2 tbsp cold water (slurry) to thicken the sauce.
- Optional: Pinch of Red Pepper Flakes: For a touch of heat.
- For the Noodle Bowl Assembly:
- 8 oz(225g) Noodles: Udon, soba, ramen, or even spaghetti work well. Choose your favourite!
- 1 tbspNeutral Oil: For sautéing the vegetables.
- 1large head Broccoli: Cut into small florets for quick cooking.
- 2medium Carrots: Peeled and julienned or thinly sliced diagonally.
- 1Red Bell Pepper: Seeded and thinly sliced for colour and sweetness.
- 4–5Green Onions: Thinly sliced, whites and greens separated.
- 1 cupEdamame (Shelled, fresh or frozen): Adds a pop of green and extra protein.
- Optional Garnish: Toasted Sesame Seeds, Extra Sliced Green Onions.
Instructions
- Prepare the Tofu:To make the crispy tofu, start by pressing it for at least 30 minutes. Take a block of tofu and place it on a plate lined with paper towels, covering it with more towels before placing a heavy object on top—this can be anything from a cast iron skillet to a few heavy books. This step is crucial as it helps to eliminate excess moisture, making the tofu crispier when cooked. Once the tofu has been pressed, cut it into ¾-inch cubes for even cooking.
- Coat the Tofu:In a medium bowl, add the pressed tofu cubes and drizzle with 2 tablespoons of soy sauce or tamari. Gently toss the tofu until completely coated. After that, sprinkle the cornstarch directly over the cubes and toss again carefully, ensuring the tofu is lightly dusted. This coating helps achieve that crispy texture we desire.
- Cook the Tofu:You can choose to cook the tofu either by pan-frying or baking. For a crispy finish, pan-frying is recommended. Heat 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the tofu cubes in a single layer, working in batches if necessary to avoid overcrowding. Fry the tofu for about 8-12 minutes, turning occasionally, until each side is golden and crispy. Alternatively, for baking, preheat your oven to 400°F (200°C) and arrange the tofu cubes on a lined baking sheet; bake for about 25-30 minutes, flipping halfway through for even browning.
- Cook the Noodles:While your tofu is cooking, bring a large pot of water to boil. Add your choice of noodles and cook them according to the package instructions until they reach an al dente texture. Drain the noodles thoroughly, and for a smooth finish, you may rinse them briefly under cold water. Drizzle a small amount of sesame oil to prevent them from sticking if they’ll be sitting for a few minutes while you finish up.
- Prepare the Teriyaki Sauce:In a small saucepan, combine the low-sodium soy sauce, water, maple syrup, rice vinegar, sesame oil, minced garlic, and grated ginger. If you want a little heat, add red pepper flakes. Bring this mixture to a simmer over medium heat while whisking occasionally to blend all flavors. In a separate bowl, create a slurry by combining the last tablespoon of cornstarch with two tablespoons of cold water. Once the sauce is simmering, slowly pour this slurry into the pan while whisking to avoid lumps. Continue to heat until the sauce thickens enough to coat the back of a spoon, which should take about 1-2 minutes. Remember, it will thicken further as it cools.
- Sauté the Vegetables:After the tofu is cooked, use the same skillet, wiping it briefly. Adding the remaining tablespoon of oil, heat over medium-high heat. First, add in the broccoli florets and julienned carrots—stir-fry these for about 3-4 minutes until they soften yet remain vibrant. Then, add thinly sliced red bell peppers along with the white parts of the green onions, stir-frying them for an additional 2-3 minutes, ensuring a tender-crisp texture. Frozen edamame (if using) can be added during the last minute to warm up; fresh ones go in with the peppers.
- Combine and Finish:With the vegetables sautéed and your noodles cooked, it’s time to combine everything! In the skillet, add your cooked noodles and crispy tofu, along with about two-thirds of the prepared teriyaki sauce. Using tongs or two large spoons, gently toss all ingredients together, ensuring everything is well-coated without mashing the tofu or noodles. Cook everything together for an additional 1-2 minutes until all ingredients are warm and glossy with sauce. If the dish seems dry, drizzle in more teriyaki sauce to achieve your desired consistency.
- Serve and Garnish:Finally, divide the delicious Vegan Teriyaki Noodle Bowl mixture into individual serving bowls. For extra flavor, drizzle any remaining teriyaki sauce over the top. Garnish generously with the reserved green parts of the sliced green onions and toasted sesame seeds. Enjoy your vibrant and mouthwatering bowl!
Notes
Pressing the tofu is essential for optimal crispiness. Cooking times may vary based on your stove and the thickness of your tofu, so keep an eye on it!
Nutrition
- Calories: 450 kcal
- Protein: 20 g