This is one of my staple dinners because it’s easy, healthy, and always delicious. I am always down for a noodle bowl! I made up this oil free teriyaki recipe a while ago and use it all of the time for Asian dishes. It’s the perfect balance of sweet and savory and is great over noodles or nice stir fries. Depending on what I’m in the mood for, I change up the veggies I use inside. I love crispy tofu lately and can’t get enough. I like to crisp it up in the oven until they get slightly puffy and crunchy then add it in to the stir fry for protein. It’s really tasty! I always sauté veggies first while I soak the noodles in hot water, bake the tofu, and make the sauce then combine them. I’ve been finding my rice noodles at Whole Foods or Kroger. I also usually add green onions but didn’t have any this time.
Teriyaki Stir Fry
1 package of dry rice noodles, soaked
2 heads broccoli, chopped
1 bag baby spinach
10 oz baby Bella mushrooms, sliced
1 package of organic extra firm tofu, drained and cubed
1 tbsp soy sauce
1/2 tsp garlic powder
Pepper to taste
No Oil Teriyaki
1/4 c low sodium soy sauce
1/4 c coconut aminos
1 tsp maple syrup
1/2 tsp minced garlic
1/4 tsp minced ginger
1 tsp cornstarch
Mix to combine
1. Preheat oven for 400* and drain cubed tofu on paper towels.
2. Add tofu to a bowl with soy sauce and spices and stir to coat then spread out on a parchment lined pan and bake for 25-35 minutes until golden and crunchy.
3. Start sautéing broccoli and mushrooms in a pan for 5-7 minutes adding a little water if it sticks.
4. In a large bowl, add rice noodles and cover with boiling water to soak for 10-15 minutes or whatever the directions say.
5. Add spinach in to the veggie sauté and wilt.
6. Prepare teriyaki in a small bowl and stir to combine.
7. Add noodles and teriyaki to the veggie mixture and combine then cook an additional 2-3 minutes for sauce to thicken.
8. Add in crispy tofu on top or combine.