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.
What to serve with teriyaki noodles with tofu: 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.
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.
That said, feel free to use another Asian noodle like soba (buckwheat noodles) or even ordinary spaghetti or linguine.
Easy Teriyaki Noodles with Tofu & Broccoli
Stir-fried teriyaki noodles with tofu and broccoli is a recipe that’s easy enough to make for a weeknight meal.
- 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 pre-grated 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
- 1 tablespoon sesame seeds
- 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, pepper, and sesame seeds. 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.
If you like this easy noodle stir-fry, you may also enjoy …
Hoisin-Ginger Udon Noodles with Bok Choy
- Here are more delectable vegan pasta & noodle dishes.
- And more plant-rich stir-fries.
Photos by Chusov/Bigstock
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