Name: Vegan Teriyaki Noodle Bowl with Crispy Tofu
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 block (14-16 oz / 400-450g) Extra-Firm Tofu; 2 tbsp Soy Sauce (or Tamari for Gluten-Free); 1 tbsp Cornstarch; 1 tbsp Neutral Oil (like Avocado or Canola); ½ cup Low-Sodium Soy Sauce (or Tamari for Gluten-Free); ½ cup Water (or Vegetable Broth); ¼ cup Maple Syrup (or Agave Nectar); 2 tbsp Rice Vinegar; 1 tbsp Toasted Sesame Oil; 2 cloves Garlic (minced); 1 tbsp Fresh Ginger (grated or minced); 1 tbsp Cornstarch + 2 tbsp cold water (for thickening); Optional: Pinch of Red Pepper Flakes; 8 oz (225g) Noodles (choose noodle type of your choice); 1 large head Broccoli (cut into small florets); 2 medium Carrots (peeled and julienned); 1 Red Bell Pepper (seeded and thinly sliced); 4-5 Green Onions (sliced); 1 cup Edamame (shelled); Optional Garnish: Toasted Sesame Seeds, Extra Sliced Green Onions

Description

A vibrant vegan noodle bowl that combines crispy tofu with fresh vegetables and a savory teriyaki sauce.

Ingredients

Scale

1 block (14-16 oz / 400-450g) Extra-Firm Tofu
2 tbsp Soy Sauce (or Tamari for Gluten-Free)
1 tbsp Cornstarch
1 tbsp Neutral Oil (like Avocado or Canola)
½ cup Low-Sodium Soy Sauce (or Tamari for Gluten-Free)
½ cup Water (or Vegetable Broth)
¼ cup Maple Syrup (or Agave Nectar)
2 tbsp Rice Vinegar
1 tbsp Toasted Sesame Oil
2 cloves Garlic (minced)
1 tbsp Fresh Ginger (grated or minced)
1 tbsp Cornstarch + 2 tbsp cold water (for thickening)
Optional: Pinch of Red Pepper Flakes
8 oz (225g) Noodles (choose noodle type of your choice)
1 large head Broccoli (cut into small florets)
2 medium Carrots (peeled and julienned)
1 Red Bell Pepper (seeded and thinly sliced)
4–5 Green Onions (sliced)
1 cup Edamame (shelled)
Optional Garnish: Toasted Sesame Seeds, Extra Sliced Green Onions

Instructions

Prepare the Tofu: Press the tofu to remove excess liquid, cut into ¾-inch cubes, and toss with soy sauce and cornstarch.
Cook the Tofu: Heat oil in a large skillet, add tofu in a single layer, and sauté for 10-12 minutes until golden and crispy. Set aside.
Make the Teriyaki Sauce: In the same skillet, combine low-sodium soy sauce, water, maple syrup, rice vinegar, sesame oil, garlic, and ginger. Bring to simmer.
Thicken the Sauce: Mix cornstarch with cold water, stir into the simmering sauce, and cook until thickened (1-2 minutes). Optionally add red pepper flakes.
Stir-Fry the Vegetables: Add more oil if needed and toss in broccoli, carrots, and bell pepper. Sauté for 3-4 minutes.
Combine: Cook noodles according to package instructions, drain, and toss with the skillet mixture of crispy tofu and teriyaki sauce.
Serve: Portion into bowls, top with edamame, green onions, and sesame seeds.

Notes

This dish can be served hot or at room temperature. Customize with your favorite veggies and noodle types.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stir-frying
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 10g
Sodium: 850mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 6g
Protein: 18g
Cholesterol: 0mg

Keywords: vegan, noodle bowl, teriyaki, tofu, healthy