Looking for a delicious and satisfying vegan meal? Try this Teriyaki Tofu Stir-Fry With Noodles recipe! It’s easy to make and packed with flavour.
If you’re looking for a tasty vegan meal, try this Teriyaki Tofu Stir-Fry With Noodles recipe! It’s a simple and flavourful dish that’s perfect for a quick and easy dinner.
With the combination of savoury teriyaki sauce, crispy fried tofu, and stir-fried vegetables, this dish is a tasty way to incorporate more plant-based food into your diet.
For something a bit different but equally delicious try my Sweet Chilli Tofu (with Cauliflower Rice), Yaki Udon Noodles, No Beef And Broccoli Stir-fry or my Kung Pao Tofu.
How to make this Teriyaki Tofu Stir-Fry
The first step is to press the tofu for at least 20 minutes. This will help remove excess water and allow the tofu to absorb more flavours and have a crispier texture. You can use a tofu press or wrap the tofu slab in a clean towel and press it between 2 plates by securely placing something heavy on top.
To speed things up, instead of marinating the tofu in the teriyaki sauce, I fry the tofu in oil and add the teriyaki sauce at the end of the cooking process. Prepared this way, the tofu is deliciously crispy and the noodles are coated with plenty of teriyaki sauce.
While the tofu is being pressed, you can make the teriyaki sauce (it is so easy, it is really worth making your own) and prepare the vegetables.
Once ready, the tofu is cut into diced and fry in vegetable oil and toasted sesame oil until golden all over.
Next, I like to stir-fry the vegetables in garlic and cook the noodles. The noodles should only take 3 minutes. Make sure you do not cook them too much in advance as once drain they will stick together. If needed, drain them under cold water and toss them in 1 teaspoon of sesame oil to prevent them from sticking together.
When the vegetables are ready, stir in the cooked noodles, fried tofu and teriyaki sauce in the pan and cook for a minute or so over medium-high heat to warm everything up.
I like to serve this dish garnished with sesame seeds, sliced spring onions and chillies. You can also drizzle some extra tamari soy sauce on top if desired.
Here are more Asian-inspired recipes you may like to try:
- SPRING SOBA NOODLE SALAD WITH CRISPY TOFU [VEGAN]
- CRUNCHY ASIAN SALAD
- ONE-POT ASIAN CABBAGE & RICE [VEGAN]
- ASIAN MUSHROOM WELLINGTON [VEGAN]
- ASIAN RISOTTO [VEGAN] [GLUTEN-FREE]
I hope you enjoy this Teriyaki Tofu Stir-Fry With Noodles recipe as much as we do. If you do make it, don’t forget to tag me on Instagram!
Teriyaki Tofu Stir-Fried With Noodles
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
FOR THE STIR-FRY
- 400 g extra-firm tofu
- 2 Tbsp vegetable oil, divided
- 1 Tbsp toasted sesame oil
- 2 garlic cloves, grated
- 200 g pak choi
- 2 medium carrots
- 1 red pepper
- 175 g baby corn
- 125 g noodles
- ½ tsp salt
FOR THE TERIYAKI SAUCE
- 90 ml tamari soy sauce
- 75 g light brown sugar
- 90 ml water
- 1 ½ Tbsp of maple syrup
- 1 ½ tsp fresh ginger, grated
- 2 cloves garlic, grated
- 1 ½ Tbsp rice vinegar
- 3 tsp cornstarch
- 1 Tbsp water
TOPPINGS
- 1 to 2 Tbsp sesame seeds
- 4 spring onions, sliced
- 1 to 2 red chillies, optional
- tamari soy sauce
Instructions
- Press the tofu for at least 20 minutes to extract as much water as possible. You can use a tofu press or wrap the tofu slab in a clean towel and press it between 2 plates by securely placing something heavy on top. When done, drain the water and cut the tofu into 1cm / 0.4 inch dice.
- In the meantime, make the teriyaki sauce. In a small saucepan, heat together the soy sauce, sugar, water, maple syrup, ginger, and garlic over medium heat. Whisk together until slightly thickened, about 5 minutes. Mix the cornstarch and water in a small bowl. Whisk the vinegar and cornstarch mixture in the saucepan with the rest of the ingredients until well combined. Carry on cooking until the sauce has thickened a bit more, about 2 minutes. Set aside.
- Prepare the vegetables: Peel the carrots and cut into 8 cm long thin sticks. Cut the baby corn in half lengthwise. Wash and chop the pak choi. Deseed the red pepper and cut into strips.
- Heat 1 tablespoon each of sesame and vegetable oils in a wok or large frying pan over medium-high heat. Add tofu and fry until golden all over. Remove the tofu from the pan and set aside. Add 1 tablespoon of vegetable oil in the pan. Add the vegetables and garlic. Stir-fry until the vegetables start to soften, about 5 minutes.
- In the meantime, cook the noodles: Fill a saucepan half-way with water and bring to a boil. Once at a boil, salt the pan of water and add the noodles. Cook according to packet instructions, about 3 minutes. When done, rinse the noodles under cold water and drain well.
- Stir the cooked noodles, fried tofu and teriyaki sauce in the vegetables and cook for a minute or so over medium-high heat to warm everything up.
- Serve the stir-fry garnished with sesame seeds, sliced spring onions and chillies. Drizzle some extra tamari soy sauce on top if desired.
Video
Nutrition
Find this recipe online:
Teriyaki Tofu Stir-Fried With Noodles
https://theflexitarian.co.uk/recipe-items/teriyaki-tofu-stir-fry-noodles-vegan/
I cannot wait to see your posts!
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really great recipe – thank you for posting!