Ingredients
- 1 (14-16 oz / 400-450g) block Extra-Firm Tofu, pressed and cubed
- 2 tbsp Soy Sauce or Tamari
- 1 tbsp Cornstarch
- 1 tbsp Neutral Oil (Avocado or Canola)
- 1/2 cup Low-Sodium Soy Sauce or Tamari
- 1/2 cup Water or Vegetable Broth
- 1/4 cup Maple Syrup or Agave Nectar
- 2 tbsp Rice Vinegar
- 1 tbsp Toasted Sesame Oil
- 2 cloves Garlic, minced
- 1 tbsp Fresh Ginger, grated
- 1 tbsp Cornstarch mixed with 2 tbsp cold water
- Optional Pinch of Red Pepper Flakes
- 8 oz (225g) Noodles (Udon, Soba, Ramen, or Spaghetti)
- 1 tbsp Neutral Oil for sautéing
- 1 large head Broccoli, cut into florets
- 2 medium Carrots, julienned
- 1 Red Bell Pepper, thinly sliced
- 4-5 Green Onions, sliced
- 1 cup Edamame (shelled)
- Optional Garnish: Toasted Sesame Seeds, Extra Sliced Green Onions
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Instructions
- Press tofu for at least 20 minutes, then cube into 3-4 inch pieces and coat with soy sauce and cornstarch.
- Heat 1 tbsp oil in a skillet over medium-high heat and fry tofu in batches until golden and crisp, about 3-4 minutes per side. Transfer to a plate.
- In a small saucepan, combine soy sauce, water, maple syrup, rice vinegar, sesame oil, garlic, and ginger. Simmer gently.
- Stir cornstarch slurry into the simmering sauce and cook until thickened, about 1 minute. Remove from heat.
- Prepare noodles according to package directions, drain, and toss with a little oil.
- In a large skillet, heat 1 tbsp oil over medium-high heat, add broccoli, carrots, and white parts of the green onions; cook until bright and tender, 4-5 minutes. Add red pepper and edamame; cook for 1-2 more minutes.
- Toss noodles with teriyaki sauce and divide into bowls. Top with sautéed veggies and crispy tofu.
- Drizzle extra sauce over and garnish with green onion tops and sesame seeds. Serve hot and enjoy.
Notes
- Pressing the tofu is crucial for achieving a crispy texture. You can substitute tofu with tempeh or seitan if desired.