Vegan Teriyaki Noodle Bowl – Quick Comfort Food Delight

This Vegan Teriyaki Noodle Bowl is a quick and delicious comfort food, featuring vibrant veggies, crispy tofu, and a flavorful sauce.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 2 bowls

Course: Dinner

Cuisine: Asian, Vegan

Calories: 360

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Tofu

1 block Tofu Press for crispiness.

For the Sauce

1/4 cup Soy Sauce Tamari is a gluten-free alternative.
1 tablespoon Ginger Freshly grated is ideal.
2 cloves Garlic Minced.
2 tablespoons Maple Syrup Can substitute with brown sugar or agave.

For the Noodles & Veggies

200 grams Rice Noodles Soba or udon noodles can be used.
Vegetables e.g., bell peppers, broccoli, carrots.

For Cooking

2 tablespoons Sesame Oil Olive oil can be substituted.

Equipment

non-stick skillet
Saucepan
large pot

Method

Step-by-Step Instructions for Vegan Teriyaki Noodle Bowl

Press the tofu for about 15 minutes, cut into cubes, then pan-fry in sesame oil for 8-10 minutes until crispy.
Combine soy sauce, ginger, garlic, and maple syrup in a saucepan; simmer for 5-7 minutes until thickened.
Cook rice noodles in boiling water according to package instructions, then rinse under cold water.
Stir-fry chosen vegetables in sesame oil for 4-5 minutes until tender but still crunchy.
Return the crispy tofu and rinsed noodles to the skillet, pour the teriyaki sauce over, and toss gently for 2-3 minutes.
Serve the Vegan Teriyaki Noodle Bowl and garnish with sesame seeds and cilantro.

Nutrition

Serving: 1bowlCalories: 360kcalCarbohydrates: 52gProtein: 16gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gSodium: 800mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 50IUVitamin C: 100mgCalcium: 20mgIron: 15mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 2 months. Reheat in a pan with a splash of water or sauce.

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