Easy Sesame Tofu With Teriyaki Vegetables Recipes

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VEGGIE TERIYAKI STIR-FRY WITH NOODLES



Veggie Teriyaki Stir-Fry with Noodles image

Make this quick and delicious vegetarian stir-fry with noodles for dinner tonight! It's a healthier spin on take-out that is easily made vegan and/or gluten free (see notes). Recipe yields 4 main dish servings.

Provided by Cookie and Kate

Categories     Entree

Time 40m

Number Of Ingredients 9

4 ounces soba noodles, brown rice noodles, spaghetti or long noodle of choice
2 tablespoons extra-virgin olive oil or avocado oil
1 medium red or white onion, halved and thinly sliced
1/2 teaspoon fine sea salt
6 cups thinly sliced mixed vegetables*
1/2 cup teriyaki sauce, or more as needed
1 to 2 teaspoons toasted sesame oil, to taste
1 teaspoon sesame seeds, plus more for garnish
1/4 cup thinly sliced green onion, for garnish

Steps:

  • Bring a pot of water to boil and cook the noodles until al dente, according to package directions. Drain and rinse well to remove any excess starch. Set aside.
  • Meanwhile, warm a large skillet over medium heat. Add the oil, onion and salt. Cooking, stirring occasionally, until the onion is tender, about 4 to 6 minutes.
  • Add the remaining vegetables and cook until they are tender and caramelizing on the edges, stirring every minute or two. Given the volume of vegetables, this will take about 10 to 15 minutes.
  • Once the vegetables are done, add the noodles and 1/2 cup teriyaki sauce to the pan. Stir to combine, and cook just until the ingredients are all warmed through, about 1 minute. Feel free to add more teriyaki sauce if you like your noodles extra-saucy.
  • Remove the skillet from the heat. Add toasted sesame oil, to taste (a little goes a long way/toss with tongs if you need help mixing the noodles into the veggies). Add the sesame seeds.
  • Serve the noodles in bowls with sliced green onion and a little sprinkle of sesame seeds on top. Leftovers keep well, covered and refrigerated, for up to 4 days.

Nutrition Facts : ServingSize 1 of 4 servings, made with the vegetables shown and 1/2 cup reduced-sodium teriyaki sauce, Calories 280 calories, Sugar 11.2 g, Sodium 1182.9 mg, Fat 10.3 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 41.4 g, Fiber 4.4 g, Protein 9.3 g, Cholesterol 0 mg

TERIYAKI ASIAN NOODLES AND VEGETABLES



Teriyaki Asian Noodles and Vegetables image

Here's an Asian-inspired noodle dish that's just as appealing as what you might get for take-out - teriyaki Asian noodles packed with stir-fried vegetables.

Provided by Nava Atlas

Categories     Pasta & Noodles

Time 30m

Number Of Ingredients 12

1 medium red bell pepper, any color, cut into narrow strips
6 ounces mushrooms, any variety, cleaned, stemmed, and sliced
4 to 6 ounces slender green beans, trimmed, or thawed frozen green beans
2 to 3 scallions, sliced
8 ounces Chinese wheat noodles, udon, spaghetti, or linguine
14-ounce tub extra-firm tofu
1 1/2 tablespoons high-heat oil, like safflower
1/4 cup bottled teriyaki marinade, plus more, to taste (or DIY, above recipe box)
2 teaspoons grated fresh or jarred ginger
Freshly ground pepper to taste
Sesame seeds or chopped toasted peanuts or cashews for topping
Sriracha or other hot seasoning

Steps:

  • Prepare the vegetables as directed (bell pepper through scallions), since once you've got the noodles and tofu started, it all goes very fast from there. Set aside.
  • Cook the noodles according to package directions until al dente, then drain.
  • Meanwhile, cut the tofu into 6 slabs crosswise and blot very well with clean tea towels or paper towels. Or, better yet, if you have a tofu press, press the tofu ahead of time. In either case, cut into dice.
  • Heat the oil in a stir-fry pan. Add the tofu and stir-fry over medium-high heat, stirring often, until golden on most sides, 5 to 8 minutes.
  • Add the bell pepper, mushrooms, and green beans. Stir-fry for 2 to 3 minutes longer, just until the vegetables are tender-crisp. Stir in the scallions.
  • Once the noodles are done and drained, add them to the pan along with the teriyaki, ginger, and pepper. Stir-fry just until everything is well blended and piping hot. Add more teriyaki marinade to taste, if you'd like.
  • Sprinkle some sesame seeds or nuts over the top of the dish, if using, or pass them around. serve at once straight from the pan, passing around hot seasoning for spicing up individual servings.

VEGETABLE AND TOFU STIR-FRY



Vegetable and Tofu Stir-fry image

This is a really delicious and healthy recipe. The sauce is what makes this recipe extra delicious! We make it at least once a week. You can substitute and add whatever vegetables you like.

Provided by BANSREEPARIKH

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 4

Number Of Ingredients 20

1 tablespoon vegetable oil
½ medium onion, sliced
2 cloves garlic, finely chopped
1 tablespoon fresh ginger root, finely chopped
1 (16 ounce) package tofu, drained and cut into cubes
½ cup water
4 tablespoons rice wine vinegar
2 tablespoons honey
2 tablespoons soy sauce
2 teaspoons cornstarch dissolved in
2 tablespoons water
1 carrot, peeled and sliced
1 green bell pepper, seeded and cut into strips
1 cup baby corn, drained and cut into pieces
1 small head bok choy, chopped
2 cups fresh mushrooms, chopped
1 ¼ cups bean sprouts
1 cup bamboo shoots, drained and chopped
½ teaspoon crushed red pepper
2 medium green onions, thinly sliced diagonally

Steps:

  • In a large skillet, heat oil over medium-high heat. Stir in onions and cook for one minute. Stir in garlic and ginger, and cook for 30 seconds. Stir in tofu, and cook until golden brown
  • Stir in carrots, bell pepper and baby corn, cooking for 2 minutes. Stir in bok choy, mushrooms, bean sprouts, bamboo shoots, and crushed red pepper, and heat through. Remove from heat.
  • In a small saucepan, combine water, rice wine vinegar, honey, and soy sauce, and bring to a simmer. Cook for two minutes, then stir in cornstarch and water mixture. Simmer until sauce thickens. Pour sauce over vegetables and tofu. Garnish with scallions.

Nutrition Facts : Calories 215.1 calories, Carbohydrate 24 g, Fat 9.4 g, Fiber 6.2 g, Protein 13.6 g, SaturatedFat 1.4 g, Sodium 507 mg, Sugar 15.4 g

TERIYAKI NOODLES



Teriyaki Noodles image

Easy teriyaki noodles recipe with ramen, vegetables, and homemade teriyaki sauce.

Provided by Joy Shull

Categories     Stir Fry Recipes

Time 40m

Number Of Ingredients 7

3 blocks of ramen noodles, flavor packets discarded
8 oz sliced baby bella mushrooms
3 cups broccoli florets
8 oz sugar snap peas
1 bunch of green onions, sliced
3 tablespoons sesame oil
1 batch of this homemade teriyaki sauce

Steps:

  • Prepare one batch of teriyaki sauce
  • Add sesame oil, sliced mushrooms, broccoli florets, sugar snap peas, and green onions to a large skillet
  • Cook over medium high heat for 15 - 20 minutes, until mushrooms release and cook off their liquid
  • During the last 10 minutes, prepare the ramen noodles according to package instructions and discard the flavor packets
  • Once vegetables are done cooking, add the ramen noodles and homemade teriyaki sauce to the skillet and stir to combine
  • Salt or add soy sauce to taste, if desired
  • Serve as is, or top with sweet chili sauce for a spicy kick

Nutrition Facts : Calories 456 calories, Carbohydrate 75 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 12 grams fat, Fiber 9 grams fiber, Protein 15 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 2438 grams sodium, Sugar 23 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

EASY SESAME TOFU WITH TERIYAKI VEGETABLES



Easy Sesame Tofu with Teriyaki Vegetables image

This is the meal we make whenever we are hungry for Hunan! This delicious dish goes wonderfully over steamed brown rice.

Provided by Brooke Elizabeth

Categories     Everyday Cooking     Vegetarian     Main Dishes     Tofu

Time 45m

Yield 6

Number Of Ingredients 9

cooking spray
1 large green bell pepper, thinly sliced
1 large red bell pepper, thinly sliced
1 cup chopped onion
1 ½ (14 ounce) packages extra-firm tofu
¾ cup sesame seeds, divided
16 fluid ounces teriyaki sauce
½ cup honey, or more to taste
3 cups cooked brown rice, or more to taste

Steps:

  • Spray a skillet with cooking spray and heat over medium heat. Add bell peppers and onion and cook, stirring occasionally, until vegetables are slightly tender, about 5 minutes.
  • Meanwhile, slice tofu widthwise into 1/4-inch thick slices. Spray a second skillet with a little cooking spray to ensure all surfaces are coated. Lay tofu slices side by side in a flat layer in the skillet; you will have to work in batches. Sprinkle exposed side of each tofu piece with sesame seeds.
  • Cook over medium heat until tofu is firm, 3 to 5 minutes. Flip each piece of tofu over with a fork. Sprinkle the cooked side of the tofu with sesame seeds and cook until firm and browned, 3 to 5 minutes longer. Remove tofu from the skillet and set aside. Repeat to cook remaining tofu.
  • Stir teriyaki sauce and honey together in a bowl. Add remaining sesame seeds (there should be at least 1/2 cup left) to the sauce. Pour sauce over the vegetables in the pan and heat on low heat until the sauce thickens slightly, about 5 minutes.
  • Serve vegetables with sauce over brown rice and top with sesame tofu.

Nutrition Facts : Calories 482.7 calories, Carbohydrate 72.6 g, Fat 14.6 g, Fiber 5.8 g, Protein 19.9 g, SaturatedFat 2.1 g, Sodium 3693.6 mg, Sugar 40.1 g

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