Vegan Teriyaki Noodle Bowl: 5 Steps to Deliciousness

Enjoy the flavors of a Vegan Teriyaki Noodle Bowl, a quick and satisfying dish that’s perfect for busy weeknights.

Scale

14 ounces Tofu (Substitution: Tempeh can be used for a nuttier flavor.)
8 ounces Rice Noodles (Substitution: Any quick-cooking noodle can work, such as soba or udon.)
2 cups Broccoli (Feel free to substitute with any favorite vegetables like snap peas or carrots.)
1 cup Bell Peppers (Tip: Use a mix of red and yellow for a beautiful presentation.)
1/2 cup Homemade Teriyaki Sauce (Can be made ahead and stored in the refrigerator.)
2 tablespoons Sesame Oil (Note: Olive oil can be used if sesame oil is unavailable.)

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Drain the tofu and press it gently between paper towels for about 15 minutes. Cut it into bite-sized cubes. Heat a non-stick skillet, add sesame oil, and sauté the tofu for about 8–10 minutes until golden brown.
Bring a pot of water to a boil, add the rice noodles, and cook according to package instructions for 4–6 minutes until tender. Drain and rinse under cold water.
In the same skillet, add another tablespoon of sesame oil, heat, and stir-fry chopped broccoli and bell peppers for 5–7 minutes until vivid and tender.
Add the drained rice noodles to the skillet with the vegetables. Pour in the teriyaki sauce, stir gently for 2–3 minutes until coated and heated through.
Plate the noodle mixture, top it with sautéed tofu, and garnish with sliced green onions and sesame seeds.