Teriyaki Noodles with Crispy Tofu

5 from 4 votes

Teriyaki Noodles with Crispy Tofu

A healthy and easy take-out inspired recipe, these teriyaki noodles are simply seasoned with ginger and garlic, with fresh vegetables and crispy tofu! It's a one-dish meal for the whole family!

Prep Time20

Cook Time10

Total Time30

Course: Main Course

Cuisine: Japanese

Servings:

Calories: 276kcal

Author: Alison Corey

Equipment

Tofu Press

Ingredients

16 oz whole wheat spaghetti
1 cup teriyaki sauce
½ cup scallions chopped
1 cup carrots shredded
2 cloves garlic minced
1 tablespoon ginger paste or fresh minced ginger
14 oz extra firm tofu drained, pressed, and cut into cubes
2 teaspoon olive oil or other neutral oil
¼ cup fresh cilantro roughly chopped

Instructions

Place the extra firm tofu in a tofu press, and press for about 20 minutes. Drain the water, and cut into bite-sized cubes.
While the tofu is pressing, shred the carrots, dice the scallions, and chop the cilantro.
Bring a large pot of water to boil Add a pinch of salt. Place whole-wheat spaghetti in a pot and cook according to package directions, about 8-10 minutes. Drain, and place back into the pot.
Add olive oil to a large skillet over medium-high heat. Add the garlic and ginger. Sauté for about 3 minutes. Add the diced tofu. Sauté until golden brown, about 3 minutes, then flip and sauté on the other side.
Add the crisped tofu, teriyaki sauce, shredded carrots, and scallions to the pot of drained spaghetti. Toss it all together. Top with fresh chopped cilantro, and serve.

Video

Notes

Tips for Making Teriyaki Noodles with Tofu

Add salt to your pasta water to keep the noodles from sticking together.
Reduce the amount of teriyaki sauce used if you want a more neutral flavor, and to reduce the amount of sodium, and sugar.
Add more veggies to the dish to amp up the nutritional content.
Store in the refrigerator for up to 4 days. Reheat in the microwave.

Nutrition