This healthy vegan recipe is perfect for summer! Teriyaki Tofu Vermicelli Bowl is surrounded by fresh, crisp veggies and is the perfect light alternative to a heavier pasta dish.
This recipe is inspired by one of my favourite Vietnamese Tofu Stir Fry recipes! This tofu vermicelli bowl would be delicious with a more traditional peanut sauce as well! I’ve decided to go with a teriyaki sauce because I love the flavour and I love how it caramelizes on the tofu!
I Love Tofu…
I love Tofu for it’s versatility, cost, and nutritional value. The very best part of tofu is that it can mimic any dish while being made from plants and not animals.
Because I love tofu so much, it’s easily become a main staple in our house. I have plenty of vegan tofu dinner recipes you can check out that are really easy to make, and can feed a family easily.
One of my kids’ favourite combinations is tofu made with broccoli and rice to create a broccoli tofu stir-fry. I have to admit that I do not currently have a recipe post for this because it really is so simple!
What’s the difference between Silken and Regular Tofu?
Did you know there are many different types of tofu? Each with their own characteristics.
A silken tofu is almost the same texture as cream-perfect for desserts and sauces. At the other end of the spectrum is an Extra Firm Tofu. This has a very meaty and thick consistency.
There are many more types in between and for a more detailed explanation I just love the Tofupedia Site! They have all the answers you need! Extra Firm is the type of tofu I have chosen for this Teriyaki Tofu Vermicelli dish.
To learn more about how I cook my tofu to best mimic the texture and taste of chicken, then check out my Crispy Tofu Chicken post! I’ve broken down how to prepare extra firm tofu and how to cook and season it perfectly! This recipe makes tofu crispy and delicious!
I’ve included two methods of shaping your tofu for this recipe. I prefer to slice mine when I’m using it in a vermicelli bowl. I find the presentation to be a little prettier. And, as they say we eat with out eyes after all!
For this recipe I did not press my tofu first. I simple sliced it and placed it on a well oiled grill. Seasoned with spices and salt until crispy and then added in my teriyaki sauce.
For a “meatier” texture you can definitely press your tofu using a commercial press, like the Tofu on the Grill
Shirataki Noodles originate from Japan. The Japanese use a yam called the konjac yam to create a gelatinous white noodle. These noodles have become popular lately especially among dieters and those following a low carbohydrate diet. On their own they are quite tasteless but they have a very low calorie and carbohydrate count!
These noodles are vegan as well and you can definitely substitute them here to make a Tofu Shirataki Recipe.
Other Rice Noodle Substitutes
Cellophane noodles are another type of noodle you can use to replace the vermicelli. Cellophane noodles come from China and are also known as glass noddles. They are made from starch (usually mung bean) and are transparent. Vermicelli noodles are white in colour and only ever made from rice.
Udon Noodles Come from Japan. They are very thick and “meaty” and made from wheat. While being vegan, they are not gluten free. A similar noodle that also comes from Japan is the Soba Noodle. These are usually thinner than an Udon noodle is. Soba are made from a combination of buckwheat and wheat flour. Definitely vegan-definitely not gluten free.
For this recipe we are using rice vermicelli noodles. Let me show you what to do with them!
How to Cook Vermicelli Noodles
These noodles are delicate and thin. They really do not take a lot of time to cook. It’s also important that after cooking you rinse your noodles under warm-hot water to remove the starch. This prevents them from sticking together. I use this trick with finished pasta as well!
How to cook Rice Noodles
To cook your rice noodles bring a pot of water to the boil. Add in your packages of rice noodles and allow to cook for 5 minutes. Immediately drain the noodles and rinse under running hot water. Set aside until the rest of your dish is ready to be plated. You can also allow the noodles to sit in fresh hot water to keep them warm. DO NOT let them sit in the boiling water in the pot-they will turn to mush!
If you are ever using vermicelli noodles in a soup recipe I recommend precooking them, setting them aside and then adding them to your bowl with the finished soup.
So, we’ve got the tofu and noodles down, let me show you how to put it all together to create the Teriyaki Tofu Vermicelli Bowl!
How to Make my Teriyaki Tofu Vermicelli Bowl Recipe
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Megan Kerry is a Vegan Lifestyle Educator and Licensed Practical Nurse. Her content focuses on vegan recipes and ethical living. She is a mom of four children, a long time vegan, and an even longer time foodie. She loves veganizing any and all dishes and sharing her recipes and lifestyle tips with all of you!