This is one of my favorite meals ever, because I could probably eat it multiple times a week for the rest of my life and be happy about it. There’s something so satisfying about noodle bowls because they’re full of umami flavor and I love the combination of textures. I love eating noodles with my chopsticks and packing an even amount of veggies in with the noodles so it’s full of healthy nutrients as well. It feels like a guilty pleasure because it tastes like take-out, but really it’s veggies, tofu, rice noodles with the only ingredient as brown rice, and a homemade no oil teriyaki sauce. I’ll take two!

I made up this teriyaki to follow the no oil rule in the Starch Solution, but if you’re not trying to do no oil then you can use store made teriyaki. This one was so yummy and easy though, I recommend making it. I also got a frozen veggie medley from TJ’s but I should have gotten the frozen Asian veggies in the plastic bowl because these were a little wimpy. I added the veggies I had on hand to it to bulk it up.

Teriyaki Tofu and Veggie Noodle Bowl

Serves 3-4

1 pack of Lotus Brown Rice Pad Thai Noodles

1 pack extra firm organic tofu, drained and cubed

1 bag frozen Harvest Vegetable Medley, (TJ’s)

3 cups spinach leaves

1/2 cup frozen peas

2 tbsp veggie broth

2 tbsp low sodium soy

1/2 tsp garlic powder

pepper to taste

                                                        Oil Free Teriyaki Sauce

1/4 cup low sodium soy sauce

1/2 cup coconut aminos

1 tsp minced ginger

1 tsp minced garlic

2 tbsp pure maple syrup

1 tbsp cornstarch

1. Preheat oven to 400* and drain tofu. Cube into 3/4 inch cubes and lay out on paper towels to drain for 30 minutes or longer.
2. Then marinate tofu in soy, garlic powder, and pepper for 10 minutes.
3. Spread tofu on parchment on a baking sheet and bake for 30-40 minutes until tofu is crispy and golden brown.
4. Stir fry frozen veggies in a large saute pan or wok and add veggie broth. Add peas and spinach until cooked through.
5. In a small bowl, make teriyaki sauce and pour onto the veggies. Keep cooking on low until sauce has thickened.
6. Boil noodles for 5 minutes and add them to the veggie mixture.
7. Let tofu cool a few minutes so it doesn’t fall apart, and then add to the noodles.
8. Stir to combine and enjoy!