If you’re looking for a satisfying and flavorful vegetarian dish, Teriyaki Tofu and Vegetable Udon is the perfect choice. This dish combines thick, chewy udon noodles with crispy, savory tofu and a mix of colorful vegetables, all drizzled with sweet and tangy teriyaki sauce. It’s a hearty yet healthy meal that’s sure to please both vegetarians and non-vegetarians alike.
The tofu is the star of the show. To get that crispy texture, it’s best to press the tofu to remove excess moisture and then cut it into cubes. A quick sauté in a hot pan gives it a golden, crispy exterior while keeping the inside soft and flavorful. Once the tofu is cooked, it’s tossed in a generous amount of homemade or store-bought teriyaki sauce. The sauce, made with soy sauce, mirin, sugar, and a touch of ginger, is sweet, savory, and slightly tangy, the perfect complement to the tofu.
The udon noodles, which are thick, chewy, and satisfying, serve as the perfect base for this dish. They’re cooked al dente and then added to a skillet with the teriyaki tofu and vegetables. The noodles soak up the teriyaki sauce, making each bite rich with flavor.
For the vegetables, feel free to use whatever you have on hand. Common choices include bell peppers, zucchini, carrots, and mushrooms. A quick stir-fry allows the vegetables to retain their freshness and crunch, adding texture and color to the dish. You can even throw in some bok choy or spinach for an extra boost of greens.
To finish, garnish with a sprinkle of sesame seeds, sliced scallions, and a squeeze of lime for a pop of brightness. A dash of chili flakes adds a hint of spice if you like things hot.
Teriyaki Tofu and Vegetable Udon is an easy, delicious meal that’s perfect for weeknights. With its balance of crispy tofu, savory noodles, and fresh vegetables, it’s a comforting, flavorful bowl that’s both nourishing and satisfying.
Ingredients
- 8 oz udon noodles
- 1 tbsp vegetable oil
- 1 block tofu firm, drained and cut into cubes
- 2 cups mixed vegetables bell peppers, snap peas), such as carrots
- 3 tbsp teriyaki sauce
- 2 cups vegetable broth
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp garlic minced
- 1/2 tsp ginger minced
- 2 Green onions chopped
- 1 tbsp sesame seeds
Instructions
- Cook the udon noodles according to package instructions. Drain and set aside.
- Heat the vegetable oil in a large skillet or wok over medium heat. Add the tofu cubes and cook until golden brown and crispy on all sides. Remove from the skillet and set aside.
- In the same skillet, add the mixed vegetables and cook until they are tender but still crisp. Add the teriyaki sauce and stir to coat the vegetables.
- Add the vegetable broth, soy sauce, rice vinegar, sesame oil, minced garlic, and minced ginger to the skillet. Stir to combine.
- Bring the mixture to a simmer and cook for 5 minutes to allow the flavors to meld together.
- Add the cooked udon noodles and crispy tofu cubes to the skillet. Toss gently to combine and heat through.
- Serve the teriyaki tofu and vegetable udon hot, garnished with chopped green onions and sesame seeds.