Vegan Teriyaki Noodle Bowl

Why Make This Recipe

Welcome to my kitchen, where we’re creating something truly special today: a Vegan Teriyaki Noodle Bowl. With layers of flavor and the perfect mix of textures, this dish brings comfort and joy to any dining table. You’ll love the crispy tofu, tender vegetables, and the rich teriyaki sauce that ties everything together. Plus, it’s quick to make, making it a fantastic weeknight meal or a lovely dish to share with family and friends.

How to Make Vegan Teriyaki Noodle Bowl

Ingredients

For the Crispy Tofu:

• 1 (14-16 oz / 400-450g) block Extra-Firm Tofu: Pressed well and cut into ¾-inch cubes for the best texture.
• 2 tbsp Soy Sauce (or Tamari for Gluten-Free): Adds savoury depth and helps the tofu brown.
• 1 tbsp Cornstarch: Creates that desirable crispy coating.
• 1 tbsp Neutral Oil (like Avocado or Canola): For pan-frying or baking the tofu to golden perfection.

For the Teriyaki Sauce:

• ½ cup Low-Sodium Soy Sauce (or Tamari for Gluten-Free): The savoury backbone of the sauce.
• ½ cup Water (or Vegetable Broth): Provides volume and balances the saltiness.
• ¼ cup Maple Syrup (or Agave Nectar): Adds the characteristic sweetness; adjust to your preference.
• 2 tbsp Rice Vinegar: Provides a subtle tanginess to cut through the sweetness.
• 1 tbsp Toasted Sesame Oil: Adds a nutty, aromatic depth (use sparingly, it’s potent).
• 2 cloves Garlic: Minced finely for pungent flavour.
• 1 tbsp Fresh Ginger: Grated or minced finely for a warm, spicy kick.
• 1 tbsp Cornstarch: 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 tbsp Neutral Oil: For sautéing the vegetables.
• 1 large head Broccoli: Cut into small florets for quick cooking.
• 2 medium Carrots: Peeled and julienned or thinly sliced diagonally.
• 1 Red Bell Pepper: Seeded and thinly sliced for colour and sweetness.
• 4-5 Green Onions: Thinly sliced, whites and greens separated.
• 1 cup Edamame (Shelled, fresh or frozen): Adds a pop of green and extra protein.
• Optional Garnish: Toasted Sesame Seeds, Extra Sliced Green Onions.

Directions

1. Start by pressing your tofu to remove excess moisture. Cut it into ¾-inch cubes. In a bowl, mix the cubes with soy sauce and cornstarch until evenly coated.
2. Heat the oil in a skillet over medium heat. Add the tofu and fry until golden and crispy on all sides, about 10-12 minutes.
3. While your tofu cooks, prepare the teriyaki sauce. In a saucepan over medium heat, combine soy sauce, water, maple syrup, rice vinegar, sesame oil, garlic, and ginger. Stir occasionally.
4. In a small bowl, mix cornstarch and cold water to create a slurry. Slowly add this to the saucepan, stirring until it thickens. If desired, add red pepper flakes for some extra heat.
5. In another pan, heat the oil and sauté broccoli, carrots, bell pepper, and green onions until tender. Add the edamame for a final few minutes of cooking.
6. Cook your choice of noodles as per package instructions. Drain and toss them with the sautéed veggies and a few spoonfuls of the teriyaki sauce.
7. To serve, place the noodle mixture in bowls, top with crispy tofu, drizzle more teriyaki sauce, and garnish with sesame seeds and additional green onions.

How to Serve Vegan Teriyaki Noodle Bowl

Serve your Vegan Teriyaki Noodle Bowl warm, fresh from the stove, and ensure everyone gets plenty of crispy tofu and a generous drizzle of teriyaki sauce. It’s perfect for a cozy dinner at home or a gathering with friends.

How to Store Vegan Teriyaki Noodle Bowl

To keep leftovers, place the noodle bowl in an airtight container and store it in the refrigerator for up to 3 days. When you’re ready to enjoy your meal again, simply reheat it on the stove or in the microwave until warmed through.

Tips to Make Vegan Teriyaki Noodle Bowl

• Press your tofu well to achieve maximum crispiness. The drier the tofu, the better it will fry.
• Feel free to mix in other vegetables you love. Snow peas, zucchini, or bok choy all work beautifully.
• Adjust the sweetness of your teriyaki sauce to suit your taste. A little more maple syrup gives a nice balance!
• For extra protein, add some chopped peanuts or cashews on top.

Variations

• Swap the tofu for tempeh for a nuttier flavor and firmer texture.
• Make it gluten-free by using tamari instead of soy sauce and gluten-free noodles.
• Use brown rice or quinoa instead of noodles for a wholesome grain bowl option.

FAQs

Can I make Vegan Teriyaki Noodle Bowl ahead of time?

Yes, you can prepare the tofu and sauce ahead of time, storing them in separate containers. When ready to eat, sauté the veggies and cook fresh noodles for the best texture.

What type of noodles are best for Vegan Teriyaki Noodle Bowl?

You can use a variety of noodles. Udon, soba, or even spaghetti works well. Choose your favorite for the best flavor and texture!

How do I make it spicier?

If you like some heat, add a pinch of red pepper flakes to the sauce or sauté some thinly sliced chili peppers with the vegetables.

Is Vegan Teriyaki Noodle Bowl gluten-free?

You can make it gluten-free by using tamari instead of soy sauce and ensuring you choose gluten-free noodles. It’s a delicious option for anyone avoiding gluten!

Conclusion

I invite you to try this Vegan Teriyaki Noodle Bowl in your own kitchen. It’s a beautiful blend of flavors and textures, just like the stories my grandmother shared. Cooking can bring us together, and this dish is a wonderful way to create more cherished moments at the table. Follow along on Pinterest and Medium for more heartwarming recipes!