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Vegan Teriyaki Tofu Bowl

This vegan bowl consists of delicious nutty flavoured soba noodles, crunchy saucy teriyaki tofu, and fresh colourful veggies. Not only is this bowl easy to make, but it is so versatile and can help get rid of some leftover veggies sitting in the back of your fridge!
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Prep Time 20 minutes
Cook Time 20 minutes
Servings: 3
Course: Main Course
Cuisine: Japanese
Ingredients Method Notes

Ingredients
  

Noodles
  • 200 g soba noodles
  • 1 tbsp soy sauce
  • 1/2 tbsp sesame oil
Tofu
  • 1 block firm tofu ~350g
  • 2 tbsp cornstarch
  • 2 tsp garlic powder
Sauce
  • ¼ cup soy sauce
  • ⅓ cup orange juice
  • ⅓ low sodium chicken stock
  • 2 tbsp maple syrup
  • 1 tbsp mirin
  • ½ tbsp cooking wine
  • ½ tsp ground ginger
  • 1 tsp garlic powder
  • 1 ½ tbsp cornstarch + 1 tbsp water mixed
Assembly
  • Roasted sesame seeds
  • Cucumbers
  • Carrots
  • Other veggies left in your fridge!

Method
 

For the noodles
  1. Cook according to the box’s instructions and then allow to cool for a few minutes before tossing it with soy sauce and sesame oil.
For the tofu
  1. Chop the tofu up into bite sized cubes and pat down with paper towel to remove excess water. Sprinkle with cornstarch and garlic powder, spray with oil, then airfry @385F for approximately 15 minutes (flipping tofu in between) or until golden brown.
For the sauce
  1. Mix all the ingredients together except the cornstarch and water.
  2. Cook the sauce in a saucepan or nonstick pan on medium heat and slowly add the cornstarch water mix — stir the sauce while you do this to prevent sticking.
  3. When the sauce is done, mix tofu with the sauce and sprinkle roasted sesame seeds.
For assembly
  1. Cut veggies to desired shapes and plate everything. Sprinkle with extra sesame seeds before serving if desired.

Notes

If you try this recipe, let me know how you like it! Comment and tag me in your picture on Instagram  @foodiesutopia