Vegan Tofu Teriyaki Stir-fried Recipe

Cook the Noodles

Boil water in a large pot and cook the wide rice noodles according to package instructions until al dente. Drain and set aside.

Prepare the Tofu

Press the firm tofu to remove excess moisture and cut into bite-sized cubes. Heat a non-stick skillet over medium-high heat and add a little sesame oil. Once hot, add the tofu cubes and fry until golden and crispy on all sides. Remove from the skillet and set aside.

Chop the Vegetables

While the tofu is cooking, slice the mushrooms, onion, and bell pepper, and julienne the carrot.

Sauté the Vegetables

In the same skillet used for the tofu, add a bit more sesame oil if needed. Add the sliced onion, carrots, and bell pepper. Sauté for about 5 minutes until the vegetables start to soften, then add the mushrooms and cook for an additional 3-4 minutes.

Make the Teriyaki Sauce

In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, cornstarch, and water until smooth.

Combine and Serve

Add the cooked tofu back into the skillet with the sautéed vegetables. Pour the teriyaki sauce over the mixture and stir well to coat everything evenly. Cook for an additional 2-3 minutes until the sauce thickens slightly. Add the cooked rice noodles and sweet basil leaves, and toss everything together until well combined. Serve hot.