Name: Vegan Teriyaki Noodle Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 (14-16 oz / 400-450g) block Extra-Firm Tofu, pressed and cut into ¾-inch cubes; 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 mixed with 2 tbsp cold water (slurry); Optional: Pinch of Red Pepper Flakes; 8 oz (225g) 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 diagonally; 1 Red Bell Pepper, seeded and thinly sliced; 4-5 Green Onions, thinly sliced, whites and greens separated; 1 cup Edamame (Shelled, fresh or frozen); Optional Garnish: Toasted Sesame Seeds, Extra Sliced Green Onions

Vegan Teriyaki Noodle Bowl

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Satisfy your cravings with this vibrant Vegan Teriyaki Noodle Bowl, a delightful fusion of flavors and textures that’s both quick to prepare and incredibly delicious. Featuring crispy tofu, an assortment of fresh vegetables, and a homemade teriyaki sauce that strikes the perfect balance between sweet and savory, this dish is an ideal choice for busy weeknights or family gatherings. Packed with wholesome ingredients, it’s not only nutritious but also a favorite among adults and kids alike. In just under 30 minutes, you can whip up a meal that feels like a warm hug after a long day. Enjoy this comforting noodle stir-fry as is, or customize it with your favorite veggies and proteins for an extra twist!

Author: Eliana
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: Serves 4
Category: Dinner
Method: Stir-frying
Cuisine: Asian

Ingredients

Scale

1 (14-16 oz / 400-450g) block Extra-Firm Tofu, pressed and cut into ¾-inch cubes
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 mixed with 2 tbsp cold water (slurry)
Optional: Pinch of Red Pepper Flakes
8 oz (225g) 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 diagonally
1 Red Bell Pepper, seeded and thinly sliced
4–5 Green Onions, thinly sliced, whites and greens separated
1 cup Edamame (Shelled, fresh or frozen)
Optional Garnish: Toasted Sesame Seeds, Extra Sliced Green Onions

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Instructions

Press tofu to remove moisture, then cut into cubes and toss in soy sauce and cornstarch.
Heat oil in a skillet over medium heat; cook tofu until golden brown on all sides.
In a saucepan, combine soy sauce, water (or broth), maple syrup, rice vinegar, sesame oil, garlic, ginger; stir to combine. Thicken with cornstarch slurry.
Sauté broccoli in oil for 2 minutes; add carrots and red bell pepper; cook until tender-crisp.
Cook noodles according to package instructions; drain and combine with veggies and tofu in a bowl.
Drizzle teriyaki sauce over the top; garnish as desired.

Nutrition

Serving Size: 1 bowl (approximately 400g)
Calories: 480
Sugar: 8g
Sodium: 920mg
Fat: 20g
Saturated Fat: 2g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 8g
Protein: 20g
Cholesterol: 0mg

Find it online: https://cookingwitheliana.com/vegan-teriyaki-noodle-bowl/