Stir-fried teriyaki noodles with tofu and broccoli is a recipe that’s easy enough to make for a weeknight meal. Embellished with carrots, sweet peppers, and sesame seeds, it’s a simple, naturally vegan dish you may enjoy putting on a regular rotation.
Use a handy and delicious shortcut of bottled teriyaki marinade — the thicker kind with more body. You can find them in the Asian foods sections of well-stocked supermarkets and natural foods stores.
Ingredients you’ll need
- Udon noodles, 8 ounces (or swap in soba, spaghetti, linguine, or rice noodles)
- Extra-firm tofu, 14-ounce tub
- Broccoli, 1 good-size crown
- Carrot, 1 medium, or pre-grated fresh carrot
- Mini sweet peppers, a few, or red bell pepper, 1 medium
- Neutral vegetable oil, such as safflower
- Soy sauce or tamari
- Teriyaki marinade
- Ginger, fresh or bottled
- Black pepper
- Sesame seeds or chopped toasted peanuts or cashews (small amount)
- Sriracha or other hot seasoning
What to serve with teriyaki noodles
- Keep the meal easy by pairing with a crispy slaw like Sesame-Ginger Red Cabbage and Carrot Slaw. Add some fun to the meal with vegetable spring rolls from the frozen foods aisle.
- Another meal idea: Serve with Ginger & Garlic Stir-Fried Bok Choy, plus a platter of raw vegetables — tomatoes, carrots, cucumber, bell peppers, etc., with your favorite dip.
What kind of noodles to use in this dish
My favorite noodles to use in this dish are udon — long, thick wheat noodles traditional to Japan and other Asian countries. The shape and size of dried udon noodles are similar to fettuccine, though they cook up to a plumper texture. Fresh udon are plumper yet.
The smooth, pleasant texture of these noodles makes them appealing and versatile. Learn more in our Guide to Udon Noodles, which includes more tasty ways to use them.
Explore more …
- Easy, versatile tofu recipes
- And more plant-rich stir-fries
- Hoisin-Ginger Udon Noodles with Bok Choy
- Teriyaki Asian Noodles with Tofu & Stir-Fried Vegetables
- 8 ounces udon noodles (or swap in soba, spaghetti or linguine)
- 14-ounce tub extra-firm tofu
- 1 1/2 tablespoons neutral vegetable oil, such as safflower
- 1 tablespoon soy sauce or tamari
- 1 good-size broccoli crown, cut into small bite-size pieces
- Several mini sweet peppers, sliced, or 1 medium red bell pepper, cut into short thin strips
- 1/2 cup grated carrot (or pre-grated fresh carrot)
- 1/3 cup bottled teriyaki marinade, or to taste, plus more for serving
- 2 teaspoons grated fresh or bottled ginger
- Freshly ground pepper to taste
- 2 to 3 scallions, sliced
- Sesame seeds or chopped toasted peanuts or cashews for topping
- Sriracha or other hot seasoning
- Cook the noodles according to package directions until al dente, then drain.
- Meanwhile, cut the tofu into 6 slabs crosswise and blot very well with clean tea towels or paper towels. Or, better yet, if you have a tofu press, press the tofu ahead of time. In either case, cut into dice.
- Heat the oil and soy sauce in a stir-fry pan. Add the tofu and stir-fry over medium-high heat, stirring often, until golden on most sides, about 8 minutes.
- Add the broccoli, sweet peppers, and carrot. Stir-fry for 5 minutes, or until the vegetables are tender-crisp.
- Add the cooked noodles to the pan along with the teriyaki marinade, ginger, and pepper. Add any of the optional ingredients you plan to use, and stir-fry just until everything is well blended and piping hot. Add more teriyaki marinade to taste, if you’d like.
- Serve at once straight from the pan, passing around scallions, hot seasoning, and extra teriyaki sauce for individual servings.
See lots more tasty recipes for pasta & noodles.