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!!
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
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.
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.