Plant Based Recipes

Teriyaki Tofu Vermicelli Bowl

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

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

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


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


  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




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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If you do try this Teriyaki Tofu Vermicelli Bowl recipe please tag me on Instagram @megan_kerry_xo. I love seeing your recreations!!

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Don’t forget to RATE THIS RECIPE down below and leave me a comment! I love chatting with you!

Until next time,

Megan Kerry Signature

Megan Kerry

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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  1. This looks so delicious. I was never really into Asian food before I was vegan but I have loved everything I’ve tried. I am definitely giving this a go. Teriyaki and tofu and noodles!! How can you go wrong with that?

      1. This was so good. I can’t wait to have it again. Fantastic way to get the broccoli in which is sometimes hard for me to do. Thank you!!

  2. We love Teriyaki in this household! I haven’t tried the thick sauce before. Also, the tofu looks divine!!! I am so bad at cooking tofu! I hope mine turns out like yours! Yummy!

  3. OMG, this looks amazing! I’ve been a vegetarian for a long time and am always looking for new recipes to try.

  4. I had no clue that there were different kinds of tofu. I figured tofu was tofu and that was it. You’ve taught me something today! Your recipe looks wonderful and I’m really interested to try it. Don’t know if I could get my husband to eat it, but I can always make it for myself on a night he works.

    1. Tofu definitely has a stigma attached to it lol! It took me a few years after going vegan to even learn how to cook it!! But once you get the hang of it it really does make for another good protein option (and a super cheap one too!)

    1. It definitely depends on how its prepared! You can sub out the tofu for another protein option and keep the flavours going though!

  5. Looks like another delicious vegan recipe! I just bought some tofu too, I’ll have to check out this recipe. I love baking it and mixing it with sriracha.

  6. This recipe looks delicious! Thanks for the detailed instructions on preparation. As a non-vegan, I have actually ever prepared tofu but this recipe made it look both easy and delicious.

    1. Tofu can be a little tricky-it’s so different from cooking meat! But, once you’ve made it a few times it becomes really easy for sure!

  7. Thanks for the amazing recipe. I keep experimenting with tofu myself but am never able to make it as crispy. Mainly because I just bake it. Do you know of a way to make it crisp apart from frying or pan searing?

    1. The only way I’ve really been able to get it to that nice crispy texture without drying it out completely from over baking is with the use of oil. To reduce the calories, you could try using an air fryer! Or perhaps a light spray of oil from those refillable oil spray dispensers and bake it that way:) Good luck and let me know how it works out for you!

  8. Wow, so delicious and easy recipe to make for the kids. I am sure my kids will love it like and will make their favorite.

  9. I love this recipe so much! Every single ingredient sounds amazing, I’ll definitely be adding this to my list of things to try!

  10. 5 stars
    I love tofu! Frying it is not my favorite option but is valuable too. Teriyaki souse is always a great pair for tofu. The bowl looks very delicious!

    1. Frying the tofu definitely takes away from the healthier option of baking it. I’ll update the post to include this method!! Great point!! You could slice and season it the same way and then bake it at 350 degrees for about 30 minutes using a non-stick baking mat. Tofu comes out beautifully this way! You save on calories and still can caramelize the teriyaki sauce. I like the oil for the flavour and “staying power” it gives from the extra fat, but if you need a lighter option this is really a great method. Thanks for sharing!

  11. 5 stars
    I love tofu too! However, I don’t remember when was the last time I had it. Not an issue with your recipe I will be cooking this next. ?

    1. Awesome Snehal! This is a very budget friendly recipe as well! So the money you save on the tofu can go towards a wicked dessert!! lol

    1. It’s a pretty fun ingredient! If you haven’t tried it before you may want to give it a try in a restaurant first:) There are a lot of Vietnamese restaurants that have fried tofu as a meat alternative. Perfect for vermicelli bowls with some veggie spring rolls!

  12. I’m not sure I should have read this post while my husband is cooking dinner – now I want to send him back to the supermarket and get the ingredients for this! i love tofu anyway and this dish looks amazing.

    1. LOL!!! Trish, that’s hilarious!! I hope you get a chance to try it out this week! And, when you do-tag me so I can see how it turned out!!

    1. I’m so glad you found the info helpful! When I was first starting to incorporate tofu into my diet I had no idea about any of it!! It’s a whole new world!

    1. Kansas, If you slice it around 1/4 inch to 1/2 inch thick and fry in some oil I find this helps. You could also press your extra firm tofu out over night or a few hours before cooking. They sell some commercial tofu presses on amazon (Tofuture is the best and the one that we have) or even wrap it in some paper towels and place a heavy pan or book on top to release some moisture. Alternatively, you can freeze your tofu blocks and then thaw before cooking. This will allow you to very easily squeeze the water out-giving you a very firm texture. This is probably the easiest, and most hands-off way to get a meatier texture! I talk about this in more detail in my “Crispy Tofu Chicken Post” and linked YouTube video in that post.

  13. I can’t say you have converted me to a vegan lifestyle, but this is a great post for Friday’s in lent. Thanks. I think we will be trying The Teriyaki Tofu Vermicelli Bowl.

    1. Oh that’s a great point Vince! Awesome, I’m so glad this will give you another option during lent!

  14. 5 stars
    I am with you, I love tofu so much!! I could eat it with every single meal. Unfortunately, my kids aren’t fans, so I have dial it back a little. This recipe looks so delicious!!

    1. Thanks Maggie! It can be so hard to just get kids to eat!! We have the same problem with a picky eater not wanting things “mixed”. Still hoping she will get over it one of these days lol!! Thanks so much for checking this one out!!

  15. Every dish looks wonderful. As a person with chronic illness, I love veggies but have a hard time digesting any meats and have left most of them behind. Great post.

    1. Thank you Barbara! I’m glad this recipe will help you find another alternative-and a tasty one too!! Take care;)

  16. I will admit to not being a big fan of TOFU but this sounds delicious regardless. I think its the teriyaki and the crisp looking vegetables that are swaying me to the TOFU side. I may have to give this one a crack. Love your recipes.

    1. To be honest, I didn’t start enjoying tofu until a few years ago! It has a very “weird” texture if you don’t know how to cook and season it properly. Once you know how to cook it though it’s pretty amazing! Thanks for checking this one out!!

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