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Teriyaki Tofu Vermicelli Bowl Shown in a blue boel topped woth cucumber, shredded carrot, broccoli and green peas
Vegan Recipes

Teriyaki Tofu Vermicelli Bowl

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!

Teriyaki Tofu Vermicelli Bowl Shown in a blue boel topped woth cucumber, shredded carrot, broccoli and green peas

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!

Teriyaki Tofu Vermicelli Bowl Shown in a blue boel topped woth cucumber, shredded carrot, broccoli and green peas

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.

Sunrise Extra Firm Tofu in the package
Sunrise Extra Firm Tofu is the brand we usually use

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!

Crispy Tofu Chicken Recipe
Crispy Tofu Chicken Recipe

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!

Tofu Being Sliced
Sliced Tofu
Teriyaki Tofu Vermicelli Bowl Shown in a blue boel topped woth cucumber, shredded carrot, broccoli and green peas

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

Tofu on the Grill

I included an alternative way to shape your tofu as pictured above. My kids love to eat their tofu in chunks so this is how I prepare it for them. Perfect for little fingers to pick up!

For more info on how to properly cook tofu, check out the video here:

The Teriyaki Sauce I chose is a thicker variety-similar to a BBQ sauce. I just love the flavour of this one, and it caramelizes beautifully!

Thick Teriyaki Sauce
Golden Dragon Thick Teriyaki Sauce

You can easily include this tofu method in a Tofu Teriyaki Stir-Fry if you have leftover rice to use up, or if you just prefer a heartier meal.

Let’s Talk Noodles!

Do Vegan’s eat Rice Noodles?

You bet we do!!! Rice noodles do not contain any animal ingredients and they are gluten free which is excellent for those of us who need to modify our diets!

When researching this recipe I found all sorts of different types of noodles that could be used to replace rice noodles. One of the more popular choices that people have been using lately are shirataki noodles!

What are Shirataki Noodles?

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.

Teriyaki Tofu Vermicelli Bowl Shown in a blue boel topped woth cucumber, shredded carrot, broccoli and green peas

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!

Teriyaki Tofu Vermicelli Bowl Shown in a blue boel topped woth cucumber, shredded carrot, broccoli and green peas

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!

Teriyaki Tofu Vermicelli Bowl Shown in a blue boel topped woth cucumber, shredded carrot, broccoli and green peas

How to Make my Teriyaki Tofu Vermicelli Bowl Recipe

Teriyaki Tofu Vermicelli Bowl Shown in a blue boel topped woth cucumber, shredded carrot, broccoli and green peas
5 from 4 votes
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Teriyaki Tofu Vermicelli Bowl

This Tofu Bowl is VEGAN and GLUTEN FREE! Healthy and delicious! Full of vitamins, minerals and fiber! The perfect light dinner for a Spring or Summer meal! A great alternative to heavy pasta! 

Course Main Course
Cuisine Vietnamese, Vegan
Keyword Teriyaki Tofu Vermicelli Bowl
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 500 kcal
Author Megan Kerry

Ingredients

To cook the Tofu:

  • 1 block Extra Firm Tofu Sliced
  • 2 tbsp canola oil for frying
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • fresh cracked pepper
  • 1/2 cup thick teriyaki sauce

The Remaining Ingredients:

  • 8 blocks vermicelli noodles These usually come in a large package with individual blocks inside. you will need 8 individual blocks (about one full package)
  • 4 cups water to cook the noodles
  • 2 cups cooked broccoli
  • 2 cups cooked green peas
  • 1 cups shredded carrot
  • 1 cup thinly sliced cucumber
  • teriyaki sauce to top the noodles

Instructions

  1. Set your grill/pan on medium high heat

  2. Slice your tofu block into 1/4 inch-1/2 inch pieces as shown above. Alternatively, crumble into 1 inch pieces.

  3. Add the oil to the grill and fry your tofu with the spices and salt.

  4. Once the tofu becomes crispy and browned on all sides add the teriyaki sauce-being sure to cover all the tofu pieces. 

  5. Allow to cook for an additional 2 minutes per side to caramelize the teriyaki sauce.

  6. Bring your water to the boil in a large pot.

  7. Add in the vermicelli noodles and cook for 5 minutes.

  8. Drain the noodles and run under hot water to remove the starch. 

  9. Divide the noodles into 4 serving dishes.

  10. Top with steamed broccoli, peas, fresh sliced cucumber and carrot. 

  11. Add the grilled tofu to the dish. 

  12. Enjoy!!!

Recipe Notes

Feel free to mix up the veggies to include your taste preferences and what you already have on hand. Some excellent substitutions and additions would be:

Red/Green/Yellow peppers

Zucchini

Edamame

Mushrooms

Scallions/green onion

Sauteed yellow or purple onion

Fresh ginger

Peanuts or cashews

Teriyaki Tofu Vermicelli Bowl Shown in a blue boel topped woth cucumber, shredded carrot, broccoli and green peas

Teriyaki Tofu: A Fat-Free Option

If you are looking to have a low-fat option for this recipe, you can easily bake your tofu instead of frying it!!

Slice the tofu in the same manner as pictured above and season it. You can lightly brush the tofu with oil, or leave it off completely.

Set your oven to 350 degrees Fahrenheit and bake the tofu on a non-stick silicone mat for 15 minutes. Flip and continue to bake another 5-10 minutes.

Finish by coating the baked tofu in the teriyaki sauce and pop it back in the oven for an additional 5 minutes to caramelize the sauce!

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Until next time,

Megan Kerry Signature

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!

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