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Teriyaki tofu noodle bowls (v)

An easy bowl-based meal to serve 2.


Author: Bite-sized thoughts.

Original post (with pictures) here.


1-inch piece fresh ginger, grated

2 cloves garlic, crushed

1-1/2 tbsp agave syrup or rice malt syrup

1-1/2 tbsp soy sauce

1 tbsp water

1/2 - 1 tsp sesame oil

250g firm tofu, pressed and cut into small squares

1 small brown onion, chopped

1 bunch bok choy (Chinese cabbage), tough ends removed and roughly chopped

1 pack baby corn (approx. 8 pieces), roughly chopped

Approximately 1/2 cup button mushrooms, sliced

1 small red pepper, sliced

1 bunch (approximately 80g) soba noodles or noodles of choice to serve 2


1. Combine the grated ginger, crushed garlic, agave/rice malt syrup, soy sauce and water in a small bowl or jug and whisk to combine. 

2. Heat the sesame oil in a non-stick pan and, when hot, add the tofu pieces. Stir fry over high heat for several minutes on each side, until just golden brown. Add the chopped onion to the pan along with a tablespoon or so of the teriyaki sauce mixture. Reduce heat to medium and cook for a further 5 or so minutes, until the onion is soft and golden.

3. Add the bok choy, corn, mushrooms and pepper to the pan with approximately half of the remaining teriyaki sauce. Reduce heat to low and allow to cook for 15 or so minutes, stirring regularly.

4. While the vegetables are cooking, cook your noodles according to packet instructions. When ready, add to your pan along with the remaining teriyaki sauce. Mix well and serve.