Ginger Teriyaki Tofu Stir Fry with Noodles

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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!!

Meatless Mondays!

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:

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 3/4 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.

Enjoy!  Carrie

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!! 

Course Main Course
Cuisine Asian
Keyword tofu, vegetarian, vegetarian stir fry
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 472 kcal
Author Carrie Tyler

Ingredients

Tofu

Sauce

  • 1/4 cup Teriyaki Sauce
  • 2 tbsp Water
  • 1.5 tsp Sesame Oil
  • 2 tsp Fresh Ginger, minced
  • 1 tsp Garlic, minced (1 clove)

Other

  • 1 Red Pepper
  • 1 Zucchini, medium
  • 4 Scallions
  • 3 tsp Extra Virgin Olive Oil
  • 6 oz Rice Noodles, thin
  • 2 tsp Sesame seeds

Instructions

Prep Ahead Steps

  1. Cut tofu into 1 inch square pieces and pour teriyaki sauce over to coat.  Marinate in fridge for 15-30 minutes.

  2. Slice red pepper into thin strips

  3. Slice Zucchini into thin strips about 1.5 inches long.
  4. finely slide 1 tablespoon scallion greens, then rough chop remaining the scallions into 1/2 inch pieces. Peel and mince the Ginger.  Mince the garlic.

  5. Mix all of the sauce ingredients together in a bowl.

Cook

  1. 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).

  2. 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

  3. 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

  4. 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!

  5. Serve and garnish with sliced scallions and sesame seeds.

Korean Lentil Rice Bowl

This recipe Korean Lentils Rice Bowl with cabbage & carrots transforms lentils into such a flavorful dish that is a little bit sweet, a little bit salty and a LOT of yum!  It’s also quick and easy with the lentils going into one pot and the cabbage and carrots easily roasting in the oven.  Combine into a rice plate or bowl for a delicious and healthful Korean dinner.

My relationship with lentils is a new one, but after developing this week’s meal kit plan with lentils as the star, I have truly developed a love for these little guys.  The truth is, I never really ate them and definitely never cooked with them before.  There was no particular reason, I just never grew up eating them, was never a vegetarian, and frankly never thought they were going to be that tasty.  But then my husband, Dave, decided to be a vegetarian for 30days.  He listened to Matt Cutts’ Ted Talk, Try Something new for 30 Days, where Matt talked about how to slow down life to better enjoy it and one way to do that was to tackle 30-day-challenges for yourself.  Now, Dave has been a happy meat eater all his life and has never gone on any sort of diet restriction – ever – so this was truly an exercise in discipline.  I, as the loving and supportive wife, started cooking vegetarian and this is how we welcomed lentils into our kitchen and into our lives.

Ok, so Lentils are not just a vegetarian staple, they are actually VERY versatile and very healthful.  They have high levels of soluble fiber, so they are important for helping keep cholesterol low, supporting heart health and they great for digestive health.  Lentils are also high in protein, and a good source of iron.

If you are a newcomer to the world of lentils, try these delicious Korean Lentils recipe and I promise, you will be Loving Lentils too!

Enjoy!

Carrie, TalkingMeals

Korean Lentils with Cabbage & Carrots Rice Bowl

In this Korean Lentils meal, lentils are transformed into such a flavorful dish that is a little bit sweet, a little bit salty and a LOT of yum! Its also quick and easy with the lentils going into one pot and the cabbage and carrots easily roasting in the oven. Combine into a rice plate or bowl for a delicious and healthful Korean dinner.2 Cups water
Course Main Course
Cuisine Asian, Korean
Keyword Lentils
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2 servings

Ingredients

  • ¼ Cup + 1 Tbls. Soy Sauce
  • 2 Tablespoons Honey
  • 2 Cloves of Garlic minced
  • 1 tsp ground Ginger
  • 2 Teaspoon Sesame Oil
  • ½ Teaspoon Crushed Red Pepper Flakes
  • 1 Tbls Olive Oil
  • 1 Cup red Lentils
  • 3 Scallions/Green Onions chopped
  • 1 Tbls Sesame Seeds
  • 1 ½ Cups red cabbage shredded
  • 1 ½ cups shredded carrots
  • 1 cup uncooked rice

Instructions

  1. Preheat oven to 375 degrees
  2. Cook 1 cup raw rice according to package instructions.
  3. Place shredded cabbage on a sheet pan, drizzle with 1 tsp. sesame oil, salt, pepper, then toss to coat and push to 1 half of the pan. In the other half of the pan, place the shredded carrots with 1 tbls soy sauce and 1 tsp olive oil, then toss to combine. Roast for 20 minutes.
  4. In a medium bow, mix together all the sauce ingredients: 2 cups water, ¼ cup soy sauce, 1 Tbls. honey, minced garlic, 1 tsp. ginger, 1 tsp. sesame oil, ½ tsp. red pepper flakes.
  5. Heat the oil in a skillet over medium heat, then add the onion and sauté for a few minutes until the onion softens and begins to brown. Now add the lentils and the sauce. Cover and simmer until the lentils are cooked and tender, and most of the liquid is absorbed, about 10-15 minutes.
  6. Serve by spooning over rice, and garnishing with the green onions and sesame seeds.