Tofu Teriyaki Ramen Recipe: Savory Noodle Bowl with Crispy Tofu

Crispy Tofu:

• 1 (14-ounce) block extra-firm tofu – pressed and cubed
• 1 tablespoon cornstarch
• 1 tablespoon pure maple syrup
• 1 tablespoon tamari, gluten-free soy sauce, or coconut aminos
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Kosher or fine sea salt – to taste
• Freshly ground black pepper – to taste

Ramen:

• 10 ounces gluten-free ramen noodles
• 10.8 ounces Asian medley frozen vegetables (broccoli, baby corn, carrots, snap peas)
• ½ cup gluten-free teriyaki sauce – plus more for drizzling if desired*

Garnishes:

• Sesame seeds
• Green onions – sliced

1. Start by making the crispy tofu. Preheat the oven to 450°F (232°C).
2. In a large bowl, toss the cubed tofu with cornstarch, maple syrup, tamari (or preferred sauce), garlic powder, onion powder, salt, and pepper until each cube is evenly coated. Arrange the tofu on a parchment-lined baking sheet.
3. Bake the tofu 25–30 minutes, flipping halfway through, until pieces are golden and crisp on the edges.
4. While the tofu bakes, cook the gluten-free ramen noodles according to package directions. Prepare the frozen vegetables per package instructions.
5. When the noodles are cooked, drain and rinse them briefly, then return them to the pot. Pour the teriyaki sauce over the noodles and toss to coat evenly.
6. Add the cooked vegetables and the baked tofu to the sauced noodles and stir gently to combine. Divide into bowls, or serve the noodles in bowls and top with vegetables and tofu. Drizzle additional teriyaki sauce if desired and finish with sesame seeds and sliced green onions.

*If you need a soy-free option, look for teriyaki-style sauces from brands that label them soy-free.

Nutrition

Nutrition information is automatically calculated and should be used as an approximation.