Homemade Vegan takeout recipes are seriously the best recipes. This super easy sauce teriyaki noodles recipe is my FAVORITE go to recipe when I’m looking for a quick lunch or dinner. It’s the easiest dish to put together and tastes so.damn.good.
What are the best noodles to use?
You can really use any noodles of your choice. I personally really enjoy ramen noodles with this recipe, it just makes it taste even better. There are TONS of gluten free ramen noodles out there too. I used Rice Ramen from Lotus foods.
Do I have to use tofu?
Nope, you can use any meat substitute of your choice – soy curls would be just as good for this recipe. You can also customize it with all the veggies of your choice.
What kind of tofu should I use?
Whenever you are baking tofu, you want to make sure you use extra firm tofu. You also want to make sure you are pressing your tofu PRIOR to cutting – this removes all the extra moisture and will make sure the tofu is nice and crispy when you bake it.
Other takeout recipes you’ll LOVE
Takeout Saucy Teriyaki Noodles
IngredientsFor the tofu:
- 1 block extra firm tofu
- 2 cloves minced garlic
- 1 tsp red chili paste
- 1.5 tbsp tamari
- 1 tbsp corn starch
- 1/2 cup water
- 1/2 cup tamari
- 1/3 cup coconut sugar
- 2 cloves minced garlic
- 1 tsp chili paste
- 2 tsp grated ginger
- 2 tbsp rice vinegar
- Cornstarch slurry (1 tbsp corn starch + 1 tbsp water)
- Gluten free ramen noodles
- Veggies of your choice
- Chopped scallions
Preheat the oven to 425º and line a baking sheet with parchment paper.
Using either a tofu press or a heavy object, press tofu to remove all the excess moisture and then cut it into bite sized cubes - transfer to a bowl.
To the tofu, add the garlic, chili paste, and Tamari - mix well to coat evenly. Add the corn starch and gently mix to make sure everything is well combined.
Transfer the tofu to the baking sheet on an even single layer - bake for 20-25 minutes or until the tofu is nice and crispy.
Start preparing your noodles according the package instructions.
In a medium saucepan, sauté the ginger and garlic for 1-2 minutes. As soon as it starts to stick and turn brown, add the water, Tamari, chili paste, vinegar, and coconut sugar. Bring to a boil and let it simmer for 2-4 minutes.
Add in your corn starch slurry and mix right away to avoid any lumps forming. Simmer until the sauce begins to thicken. You want a slightly thick consistency, but thin enough to pour and for the noodles to be saucy.
In a skillet add the cooked noodles, baked tofu, veggies of your choice, and pour the sauce directly over. Toss to make sure everything is well combined.
Garnish with green scallions and enjoy.