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Tofu Teriyaki With Rice Noodles [Vegan, Gluten-Free]

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Skip the bottle of store-bought teriyaki sauce because the homemade sauce in this dish will blow that out of the water. This easy, filling dish transforms tofu into a burst of flavor first by marinating it, baking it, then tossing it in tangy teriyaki sauce. It's served with rice noodles and broccoli, but feel free to swap them for your favorite veggies and grains!

Tofu Teriyaki With Rice Noodles [Vegan, Gluten-Free]




For the Marinade:

  • 1/4 cup tamari sauce
  • 1 teaspoon sesame oil
  • Juice of 1 orange
  • 1 tablespoon maple syrup
  • 1 tablespoon minced ginger
  • 1 teaspoon minced garlic

For the Rest:

  • 2 10-ounce packages of firm tofu
  • 1 cucumber
  • 1/2 zucchini (optional)
  • 4 spring onions
  • 14 ounces broccoli or broccolini with a pinch of salt
  • 7 ounces rice noodles
  • A handful of sesame seeds (black and/or white)
  • Juice of 1 lime (optional)

For the Teriyaki Sauce:

  • 3 tablespoons tamari sauce
  • 2 tablespoons water
  • 1 tablespoon mirin or sake
  • 1/2 tablespoon, plus 1 teaspoon brown sugar
  • 1/8 cup of sugar
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 1/2 tablespoon water
  • 1 teaspoon arrowroot powder or cornstarch (not corn flour)


  1. Start by making the marinade for the tofu by combining all the ingredients for the marinade; then mix well and set aside.
  2. Take your firm, tofu and discard the water it came in. Place the tofu on a kitchen towel to soak up any residual moisture and then gently place another kitchen towel on top, press lightly and carefully absorbing more moisture. Next, cut your tofu into equal sized cubes, place in a container, pour over the marinade making sure each it of tofu cubes has the opportunity to absorb some of the
  3. Next, cut your tofu into equal sized cubes, place in a container, pour over the marinade making sure each it of tofu cubes has the opportunity to absorb some of the marinade. Cover the container with the tofu inside and place in the refrigerator for about an hour, so that the tofu can absorb as much flavor as possible.
  4. While the tofu is in the refrigerator, make your teriyaki sauce, by combining the tamari sauce, water, sake/mirin, sugar, garlic and ginger. Stir briefly. In a separate little bowl mix together the arrowroot powder and water until just combined. Place al the ingredients in a saucepan over a medium heat until the sugar is completely dissolved. Stir regularly, so the sauce reduces and becomes thicker. About 5-10 minutes maximum. Once the sauce is done, transfer to a little bowl and set aside.
  5. Next take the cucumber, wash it and, with a vegetable peeler, create little cucumber ribbons. Once done, set aside.
    Then take the courgette (if using) cut into ribbons or zoodles and set aside.
    Wash your spring onions, discard the white stalky bits, chop up finely and set aside.
  6. Pre-heat the oven to 400°F and cover a baking tray with non-stick paper/grease-proof paper. By this stage your tofu should be nicely marinated and ready to be baked in the oven. Hence place your tofu on the prepared baking tray and bake for about 25 minutes or until the outside is nice and crisp and the inside still soft.
  7. About 10 minutes before the tofu is due to come out of the oven prepare the broccoli/broccolini by giving them a good wash, chopping off the stalky bits and boiling them in hot water for about 5 minutes or until the broccoli is still crisp, but warm and just cooked. Discard the hot water, splash the broccoli with cold water to stop it from cooking further and set aside.
    At the same time, heat a pot full of water, bringing the water to the boil. Once boiled, turn off the heat and place your rice noodles inside the boiling water for about 3 minutes (or follow instructions on the package). Discard the water immediately when done and pour some cold water over the noodles to stop them from cooking further.
  8. Remove the tofu from the oven, place ontop of the noodles and veggies, pouring some of the teriyaki sauce, sesame seeds and spring onions on top as shown on the images above. Feel free to add a dash of lime.





Stylish, fun, and oh-so-delicious... My name is Kimberly and I live in London, England. I’m a mom, wife, yoga teacher, student nutritional therapist AND the blogger behind The Little Plantation. Oh, and did I mention that I’m a tiny bit very obsessed about plant-based food? So much so, that I've made it my mission to show that plant-based recipes can be sexy, simple, fun, healthy and oh so delicious...



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