Go Back

Vegan Teriyaki Noodle Bowl

A vibrant and satisfying bowl filled with crispy tofu, fresh veggies, and savory teriyaki sauce, perfect for a quick meal.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Vegan
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Crispy Tofu
  • 1 block (14-16 oz / 400-450g) Extra-Firm Tofu, pressed and cubed
  • 2 tbsp Soy Sauce (or Tamari)
  • 1 tbsp Cornstarch
  • 1 tbsp Neutral Oil (like Avocado or Canola)
For the Teriyaki Sauce
  • ½ cup Low-Sodium Soy Sauce (or Tamari)
  • 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
  • 1 tbsp Cornstarch, mixed with 2 tbsp cold water (slurry)
  • 1 pinch Red Pepper Flakes (optional) Adjust to make it spicy
For the Noodle Bowl Assembly
  • 8 oz (225g) Noodles (Udon, soba, ramen, or spaghetti—your pick!)
  • 1 tbsp Neutral Oil
  • 1 large head Broccoli, cut into small florets
  • 2 medium Carrots, julienned or thinly sliced
  • 4-5 Green Onions, sliced (whites and greens separated)
  • 1 cup Edamame (fresh or frozen)
  • to taste Toasted Sesame Seeds (optional garnish)
  • to taste Extra Sliced Green Onions (optional garnish)

Method
 

Preparation
  1. Press the tofu for about 30 minutes, then cut it into ¾-inch cubes.
  2. Toss the tofu with soy sauce and cornstarch until evenly coated.
Cooking the Tofu
  1. Heat neutral oil in a pan over medium heat. Fry the tofu until golden and crispy, about 5-7 minutes. Set aside.
Making the Teriyaki Sauce
  1. In a bowl, mix together soy sauce, water, maple syrup, rice vinegar, toasted sesame oil, garlic, ginger, and then the cornstarch slurry. Whisk until consistent.
Stir-frying the Veggies
  1. In the same pan, add oil, broccoli, carrots, and bell pepper. Sauté for about 3-4 minutes until they’re vibrant and slightly tender.
Combining Ingredients
  1. Add the cooked noodles and tofu into the pan. Pour the teriyaki sauce over everything and toss to coat thoroughly. Cook for another 2-3 minutes.
Garnish & Serve
  1. Top with green onions and toasted sesame seeds. Serve in deep bowls.

Notes

This bowl keeps well in the fridge for up to 4 days. Store in an airtight container. To prep ahead, make the tofu and sauce separately, then combine when it’s time to serve.