Tofu Teriyaki Bowls u
Recipe type: Entree; Bowl
Cuisine: Japanese
  • For the teriyaki sauce
  • ½ cup gluten-free tamari
  • ¼ cup water
  • 2 Tbs. brown rice vinegar
  • 1 ½ Tbs. brown sugar
  • 1 Tbs. toasted sesame oil
  • 2 tsp. Sriracha
  • 4 minced garlic cloves
  • 1 Tbs. fresh grated ginger
  • 2 tsp. arrowroot powder
  • 2 Tbs. water
  • For the tofu and veggies
  • 1 package Nasoya TofuBaked , Teriyaki, cut into triangles
  • 3 Tbs. olive oil, divided
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 1 large head broccoli, cut into florets
  • 1 carrot, chopped
  • For the noodles
  • 1 package Nasoya Pasta Zero Spaghetti
  • 2 large zucchini
  • 2 large carrots
  • Sliced almonds, for garnish
  • Nori seaweed, chopped
  1. To make the teriyaki sauce: Combine ingredients except for the arrowroot and water in a bowl. Add to a small saucepan and cook on low until warm. Mix the arrowroot with water in a mug. Add to the sauce and let thicken. Keep the sauce on very low heat to use as needed.
  2. To make the tofu and veggies: Cut the tofu into triangles. Heat 1 Tbs. oil in a deep saute pan or skillet over medium-high heat. Add the tofu triangles and cook until browned and crisp on both sides, about 8 minutes. Pour a bit of the teriyaki sauce over the tofu and let it caramelize. Remove the tofu from the pan and set aside.
  3. Heat 1 tablespoon of oil and saute the onion until softened, about 4 minutes. Add the garlic and cook for 1 minute until fragrant. Add the broccoli and carrots to the pan and toss with the onions and garlic. Cook until it is crisp-tender and bright green. Pour a few tablespoons of teriyaki sauce over the veggies and cook until just heated through. Transfer the veggies to a bowl and set aside.
  4. To make the noodles: Open the package of Pasta Zero noodles and rinse them in a colander under cool water. Allow them to drain while you prepare the veggie noodles. Using a Y-shaped vegetable peeler, make julienned strips from the zucchini and carrots. Mix the veggies noodles with the shirataki noodles.
  5. Heat the last spoon of oil in the pan and toss all the veggie noodles in the pan. Cook them for 3 minutes, stirring them often. Add teriyaki sauce to the pan and toss to coat the noodles in the sauce. Cook until heated through.
  6. To assemble the bowls: Fill each bowl with veggie noodles on one side and sauteed veggies on the other side. Top with 8 triangles of tofu. Add more teriyaki sauce to your liking. Garnish with sliced almonds and nori.
Recipe by The "V" Word at