One of the great things about this teriyaki tofu and noodle recipe is that you use the same dish to marinate and then bake so there's less clean up. The tofu is cooked perfectly and the noodles soak up all that flavor from the marinade as they cook.
- 1 1/2 cups very hot water
- 1/4 cup brown sugar
- 1/2 cup soy sauce or tamari
- 2 tsp sesame oil
- 1/2 Tbs fresh ginger, finely grated
- 4 cloves garlic, minced
- 1/2 tsp chili garlic sauce (or other hot sauce)
- 1 block extra-firm tofu, pressed
- 1/2 cup green onions, sliced
- 1 1/2 cups hot water
- 8 oz vermicelli rice noodles
- Marinate: In a large baking dish stir together 1 1/2 cups very hot water and brown sugar until dissolved. Then mix in the soy sauce, sesame oil, ginger, garlic, and hot sauce until combined. Then slice the tofu block into 6 equal pieces and add to the pan with the marinade. Time permitting, allow to marinate for at least 30 minutes flipping over halfway through.
- Bake Tofu: Preheat oven to 400 degrees and bake the tofu for 25 minutes. Then remove the pan from the oven and transfer the tofu to a plate to rest.
- Noodles: To the pan add green onions and another 1 1/2 cups of hot water. Then press the noodles into the pan and flip over to coat both sides in the sauce. They won't be submerged, but press them as flat as possible. Bake for 10 minutes.
- Finish: At this point the noodles should be soft enough to stir around and separate. Push down any noodles that are sticking up and then place the tofu on top of the noodles and bake for another 5 minutes.
- Garnish: with extra green onions, red chili peppers and sesame seeds.
- If you're in a time crunch you can skip the 30 minute marinade.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Oven
- Cuisine: Asian
- Calories: 156
- Fat: 5.5
- Saturated Fat: .6
- Carbohydrates: 19.9
- Protein: 8.5
Keywords: vegan, tofu, teriyaki, oven, one pan, noodles