Vegan Teriyaki Noodle Bowl is a delightful dish that has transformed my weeknight dinners. A colorful medley of vegetables, crispy tofu, and silky noodles drizzled with luscious teriyaki sauce make this a go-to recipe for busy evenings. With a total cook time of just 35 minutes, it’s an ideal option for those looking for a quick and satisfying meal. Let’s dive into how to make this amazing bowl!

Why You’ll Love This Vegan Teriyaki Noodle Bowl

There are countless reasons to adore this plant-based teriyaki noodle bowl. First, it’s packed with flavor, thanks to the homemade teriyaki sauce that balances sweetness and savory notes. Second, it’s a vegan stir-fried noodle bowl that’s incredibly nutritious, providing 18g of protein and 8g of fiber in each serving. Third, it’s versatile! You can easily substitute your favorite vegetables to create a unique dish every time. Fourth, this recipe is gluten-free if you use tamari instead of soy sauce. Fifth, it’s a healthy vegan noodle bowl recipe that fits well into any diet. Lastly, it’s perfect for meal prep, making it an efficient option for busy individuals.

Ingredients for Vegan Teriyaki Noodle Bowl

Gather these items:

• 14-16 oz 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) for the sauce
• 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)
• Pinch of red pepper flakes (optional)
• 8 oz 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
• 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)
• Toasted sesame seeds and extra sliced green onions for garnish (optional)

How to Make Vegan Teriyaki Noodle Bowl Step-by-Step

1. Step 1: Press the tofu for 15-20 minutes to remove excess moisture, then cut it into ¾-inch cubes.
2. Step 2: Toss the tofu with soy sauce and cornstarch, then heat a skillet over medium-high heat with neutral oil. Cook the tofu undisturbed for 4-5 minutes until golden brown, then flip to crisp all sides.
3. Step 3: Whisk together soy sauce, water or vegetable broth, maple syrup, rice vinegar, sesame oil, garlic, ginger, and optional red pepper flakes. Set aside.
4. Step 4: Add the sauce to the tofu in the skillet and simmer. Mix in the cornstarch slurry and cook for 3-4 minutes until thickened.
5. Step 5: Cook the noodles according to package instructions, drain, and toss with a bit of neutral oil.
6. Step 6: Sauté the broccoli and carrots in the skillet for 2-3 minutes; add the bell pepper and green onion whites for another minute.
7. Step 7: Toss the cooked noodles into the skillet with the tofu and teriyaki sauce. Stir well to combine and heat through.

Pro Tips for the Best Vegan Teriyaki Noodle Bowl

Keep these in mind:

• Feel free to add your favorite vegetables like snap peas or zucchini to the mix for extra crunch.
• Adjust the spiciness by adding more or less red pepper flakes to suit your taste.
• For a quicker version, use pre-cooked noodles or even leftover noodles from previous meals.
• This dish can be made ahead of time for quick meals throughout the week.

Best Ways to Serve Vegan Teriyaki Noodle Bowl

Here are some serving suggestions:

• Top your bowl with toasted sesame seeds and extra sliced green onions for added flavor.
• Pair it with a side of steamed edamame for a complete meal.
• Serve with a light cucumber salad to balance the richness of the teriyaki sauce.

How to Store and Reheat Vegan Teriyaki Noodle Bowl

You can store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in a skillet over medium heat or in the microwave until heated through. This makes it perfect for teriyaki noodle bowl meal prep!

Frequently Asked Questions About Vegan Teriyaki Noodle Bowl

What’s the secret to perfect Vegan Teriyaki Noodle Bowl?

The secret lies in pressing the tofu correctly to achieve the right texture and allowing the teriyaki sauce to simmer with the tofu for full flavor infusion. Don’t skip the sauce prep!

Can I make Vegan Teriyaki Noodle Bowl ahead of time?

Absolutely! This dish is great for meal prep. Just prepare everything and store it in separate containers. Combine just before serving for the freshest taste.

How do I avoid common mistakes with Vegan Teriyaki Noodle Bowl?

One common mistake is overcrowding the skillet when cooking the tofu. Make sure to give the tofu enough space to crisp up properly for the best texture!

Variations of Vegan Teriyaki Noodle Bowl You Can Try

Feel free to experiment with these variations:

• Swap out the tofu for tempeh for a different protein source.
• Incorporate a variety of seasonal vegetables to keep it fresh and exciting.
• For a spicy kick, add sliced chili peppers or a drizzle of sriracha.

For more information on the health benefits of a plant-based diet, check out this article.

If you’re interested in learning more about meal prep, visit our recipe section for ideas.

For a delicious side dish, consider making Mediterranean Chickpea Salad to complement your Vegan Teriyaki Noodle Bowl.

Vegan Teriyaki Noodle Bowl: 5 Reasons You’ll Love It

Print Recipe

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A colorful medley of vegetables, crispy tofu, and silky noodles drizzled with luscious teriyaki sauce, perfect for busy weeknights.

• Author: Robert
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Asian
• Diet: Vegan

Ingredients

Scale 1x2x3x

• 14–16 oz 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) for the sauce
• 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)
• Pinch of red pepper flakes (optional)
• 8 oz 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
• 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)
• Toasted sesame seeds and extra sliced green onions for garnish (optional)

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Instructions

1. Press the tofu for 15-20 minutes to remove excess moisture, then cut it into ¾-inch cubes.
2. Toss the tofu with soy sauce and cornstarch, then heat a skillet over medium-high heat with neutral oil. Cook the tofu undisturbed for 4-5 minutes until golden brown, then flip to crisp all sides.
3. Whisk together soy sauce, water or vegetable broth, maple syrup, rice vinegar, sesame oil, garlic, ginger, and optional red pepper flakes. Set aside.
4. Add the sauce to the tofu in the skillet and simmer. Mix in the cornstarch slurry and cook for 3-4 minutes until thickened.
5. Cook the noodles according to package instructions, drain, and toss with a bit of neutral oil.
6. Sauté the broccoli and carrots in the skillet for 2-3 minutes, add the bell pepper and green onion whites for another minute.
7. Toss the cooked noodles into the skillet with the tofu and teriyaki sauce. Stir well to combine and heat through.

Notes

• Feel free to add your favorite vegetables.
• Adjust the spiciness by adding more or less red pepper flakes.

Nutrition

• Serving Size: 1 bowl
• Calories: 400
• Sugar: 10g
• Sodium: 800mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 8g
• Protein: 18g
• Cholesterol: 0mg