Ingredients
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8 oz (225g) gluten-free soba noodles
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14 oz (400g) extra-firm tofu, pressed and cubed
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1/4 cup low-sodium soy sauce (gluten-free if needed)
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2 tablespoons maple syrup or agave nectar
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2 tablespoons rice vinegar
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1 tablespoon sesame oil
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2 cloves garlic, minced
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1 teaspoon fresh ginger, minced
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1 tablespoon cornstarch
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2 tablespoons water
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1 tablespoon toasted sesame seeds (for garnish)
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1 Sliced green onions (for garnish)
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1 Steamed broccoli or your choice of vegetables (optional)
Directions
Transport your taste buds to Japan with this Vegan Teriyaki Tofu served over gluten-free soba noodles. It’s a flavorful and satisfying dish that’s easy to prepare.
Customize this dish by adding your favorite veggies or protein sources. Adjust the sweetness and saltiness of the teriyaki sauce to suit your taste.
Steps
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1
Done
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Cook the gluten-free soba noodles according to the package instructions. Drain and set aside. |
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2
Done
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In a small bowl, whisk together the low-sodium soy sauce, maple syrup (or agave nectar), rice vinegar, sesame oil, minced garlic, and minced ginger to make the teriyaki sauce. |
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3
Done
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In a separate small bowl, mix the cornstarch and water to create a slurry. |
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4
Done
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Heat a non-stick skillet or wok over medium-high heat. Add the cubed tofu and cook until it becomes golden and crispy on all sides. |
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5
Done
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Pour the teriyaki sauce over the tofu and stir well to coat. Cook for an additional 2-3 minutes until the sauce thickens. |
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6
Done
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If desired, steam some broccoli or your choice of vegetables separately. |
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7
Done
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To serve, divide the cooked soba noodles among plates. Top with the teriyaki tofu, steamed vegetables (if using), and garnish with toasted sesame seeds and sliced green onions. |
