Teriyaki Tofu Udon Noodle Bowl Recipe

Teriyaki Tofu Udon Noodle Bowl Recipe

Teriyaki Tofu Udon Noodle Bowl Recipe

Teriyaki Tofu Udon Noodle Bowl brings together chewy udon noodles, golden tofu, sautéed vegetables and a glossy soy-ginger sauce in one satisfying plant-based bowl. The tofu is pan-seared until lightly crisp, then served over saucy noodles with sesame seeds, microgreens and a dark drizzle for a restaurant-style finish.

Servings: 4 | Prep Time: 20 minutes | Cook Time: 25 minutes

Ingredients

For the Teriyaki Sauce

• ⅓ cup (80 ml.) low-sodium tamari or soy sauce

• ¼ cup (60 ml.) water

• 2 tbsp. (30 ml.) maple syrup

• 1 tbsp. (15 ml.) rice vinegar

• 1 tbsp. (15 ml.) toasted sesame oil

• 2 tsp. (10 ml.) grated fresh ginger

• 2 garlic cloves, grated or minced

• 1 tsp. (3 g.) cornstarch

For the Tofu

• 1 block (14 oz. / 397 g.) extra-firm tofu, pressed and cut into ½-inch thick rectangles

• 1 tbsp. (15 ml.) low-sodium tamari or soy sauce

• 1 tbsp. (8 g.) cornstarch

• 1 tbsp. (15 ml.) neutral oil or olive oil

For the Udon Noodles and Vegetables

• 14 oz. (400 g.) fresh or shelf-stable udon noodles

• 1 tbsp. (15 ml.) neutral oil or olive oil

• 1 small yellow onion, thinly sliced

• 1 red bell pepper, thinly sliced

• 8 oz. (225 g.) cremini or shiitake mushrooms, sliced

• 2 cups (140 g.) shredded green cabbage or napa cabbage

• Freshly ground black pepper, to taste

For Serving

• 2 tbsp. (18 g.) sesame seeds

• ½ cup (15 g.) microgreens or tender sprouts

• 2 scallions, sliced

• Extra teriyaki sauce from the pan

• 1 tbsp. (15 ml.) thick teriyaki sauce or balsamic glaze, optional, for drizzling

Directions

1. Make the teriyaki sauce. In a small bowl, whisk together the tamari, water, maple syrup, rice vinegar, sesame oil, ginger, garlic and cornstarch until smooth. Set aside.

2. Pat the pressed tofu dry. Add the tofu to a shallow dish and drizzle with the tamari. Turn gently to coat. Sprinkle with the cornstarch and coat both sides lightly.

3. Heat the oil in a large nonstick skillet over medium heat. Add the tofu in a single layer and cook for 3 to 4 minutes per side, until golden. Transfer to a plate.

4. Cook the udon noodles according to the package directions. Rinse briefly with warm water to loosen the strands, then drain well.

5. In the same skillet, heat the oil for the vegetables over medium-high heat. Add the onion and bell pepper. Cook for 3 to 4 minutes, stirring often, until they begin to soften.

6. Add the mushrooms and cook for 4 to 5 minutes, until they release their moisture and brown in spots.

7. Add the cabbage and black pepper. Cook for 2 minutes, stirring often, until the cabbage softens slightly but still has structure.

8. Add the drained udon noodles to the skillet. Pour in the teriyaki sauce and toss for 2 to 3 minutes, until the noodles are glossy and evenly coated. The sauce should cling to the noodles without pooling heavily in the bottom of the pan.

9. Divide the udon noodles and vegetables among shallow bowls.

10. Arrange the tofu rectangles over the noodles. Spoon a little extra sauce from the pan over the tofu.

11. Finish with sesame seeds, microgreens and sliced scallions. Add a thin drizzle of thick teriyaki sauce or balsamic glaze over the tofu, if using.

Make It Yours

• For more vegetables, add snap peas, broccoli florets, bok choy or shredded carrots with the cabbage.

• For extra heat, stir 1 tsp. (5 ml.) chili garlic sauce or a pinch of crushed red pepper into the teriyaki sauce.

• For a more filling bowl, add shelled edamame or roasted cashews before serving. For a brighter finish, squeeze a little fresh lime juice over the noodles just before eating.

Kitchen Notes

• Fresh or shelf-stable udon noodles create the thick, chewy look shown in the bowl. Dried udon can also be used, but it will usually look thinner and less glossy.

• Pressing the tofu helps it brown and keeps the surface firm enough to hold the sauce. Cut the tofu into wide rectangles so the pieces sit visibly on top of the noodles.

• The final drizzle should be thick enough to stay in narrow lines across the tofu. Use a bottled thick teriyaki sauce, a reduced homemade teriyaki sauce or a small amount of balsamic glaze if you want the dark stripe effect shown in the image.

Pairs Well With

Serve this udon bowl with cucumber salad, sesame green beans, miso soup, edamame, roasted broccoli, pickled red cabbage or a simple orange and avocado salad.