Tofu. Is your mouth watering? No??? Well, take another look at this pic above..how about now. Oh yeah, oh yeah, this Ginger Teriyaki Tofu Noodle recipe is A-M-A-Z-I-N-G. It has a ginger, sesame, teriyaki sauce that I literally could drink from a cup, it’s that good! Then… the sweet red peppers, mild zucchini, slightly onion-y scallions, and of course, the teriyaki-seared tofu give so many flavors and textures. Finally the rice noodles that soak up the sauce and let you slurp up every last flavor make this dish complete and A-M-A-Z-I-N-G!!
A great way to have fun with dinners and make it easier to plan is to have theme nights. One of my favorite themes is Meatless Monday! It’s such a great way to get the family to eat more veggies. Here are a few of my favorite meatless dinners:
- Quinoa and Black Bean Burritos
- Homemade Cauliflower Gnocchi Recipe in Tomato Sauce
- Broccoli Pesto Pasta
- Family Chickpea Coconut Curry with Veggies
Easy Prep for this Ginger Teriyaki Tofu Stir Fry!
This post is sponsored by © Nasoya Foods USA, LLC. All opinions are my own.
It all starts with the Tofu that’s marinated in flavors and then seared to perfection. In this recipe, you will need really Firm Tofu. The morm firm the tofu, the easier it is to sear and hold it’s shape. I love Nasoya’s Organic Super Firm Tofu for this recipe! It’s a great source of plant-based protein, 14 grams of protein per serving. So you’re still giving your family the protein they need. It’s made with simple and clean ingredients like water, soy, and salt and comes vacuum packed and pre-pressed – no pressing required! I was able to find Nasoya’s Organic Super Firm Tofu right at my local ShopRite. Just click here to find out where it’s sold near you.
You want to soak it in teriyaki sauce 30 minutes to an hour ahead of time flipping the pieces as need so that every piece is coated. I start by slicing the tofu, then soaking the larger slices , then slicing again into rectangle pieces and pouring more teriyaki sauce over to coat each piece completely.
Next prepare the veggies! Slice the red pepper and zucchini into strips and then shop the scallions into ¾ inch pieces leaving the tops of the greens to slice thin for garnish.
Cook your Ginger Teriyaki Tofu
you will sear the tofu first. I absolutely love how the outside of the tofu forms this salty, slightly sweet teriyaki crust on the outside, but stays tender in the center. Because this is extra firm tofu, once seared, it will hold its shade and texture.
You remove the tofu and add in the veggies with the ginger and teriyaki. Add in the cooked rice noodles with the remaining sauce and toss. Then add in the tofu and lightly toss again.
Plate and garnish with the sliced scallions and sesame seeds.
Ginger Teriyaki Tofu Stir Fry
This Ginger Teriyaki Tofu Noodle recipe is A-M-A-Z-I-N-G. It has a ginger, sesame, teriyaki sauce that I literally could drink from a cup, it’s that good! Then… the sweet red peppers, mild zucchini, slightly onion-y scallions, and of course, the teriyaki-seared tofu give so many flavors and textures. Finally the rice noodles that soak up the sauce and let you slurp up every last flavor make this dish complete and A-M-A-Z-I-N-G!!
- 14 oz Tofu (Extra Firm or Super Firm) I love Nasoya’s Organic Super Firm Tofu for this recipe
- ¼ cup Teriyaki Sauce
- 1 teaspoon Sesame Oil
- ¼ cup Teriyaki Sauce
- 2 tablespoon Water
- 1.5 tsp Sesame Oil
- 2 teaspoon Fresh Ginger, minced
- 1 teaspoon Garlic, minced (1 clove)
- 1 Red Pepper
- 1 Zucchini, medium
- 4 Scallions
- 3 teaspoon Extra Virgin Olive Oil
- 6 oz Rice Noodles, thin
- 2 teaspoon Sesame seeds
Prep Ahead Steps
Cut tofu into 1 inch square pieces and pour teriyaki sauce over to coat. Marinate in fridge for 15-30 minutes.
Slice red pepper into thin strips
Slice Zucchini into thin strips about 1.5 inches long.
finely slide 1 tablespoon scallion greens, then rough chop remaining the scallions into ½ inch pieces. Peel and mince the Ginger. Mince the garlic.
Mix all of the sauce ingredients together in a bowl.
Fill a medium pot with water and bring to a boil. Turn off heat on water and add noodles to the hot water. Stir to submerge and remove once soft, about 3-5 minutes. Drain and then rinse with warm water (rice noodles are very starchy and you need to rinse off the excess starch).
Preheat a large frying pan on medium-high heat and add 2 teaspoons olive oil. Drain the tofu pieces and pat dry, then add to the hot pan. Seared on all sides for 1-2 minutes each side. Remove the tofu to a plate and set aside
Add another teaspoon of Olive oil to the pan, then add Red pepper, scallion, and zucchini to the pan. Let sear for 4 minutes, stir and cook for another 2 minutes. Add the sauce and scrape up any bits on the bottom of the pan
Add the tofu pieces, the cooked and drained noodles, and the sesame seeds and stir to combine. Cook for just enough time for everything to get hot and then serve. Enjoy!
Serve and garnish with sliced scallions and sesame seeds.