It was just six years ago that I thought I couldn’t live without chicken. Then I watched “Meet Your Meat” and never ate another bite of flesh again. Today it’s tofu I think I can’t live without. I find that funny because there was a time that I insisted no tofu be in any dish I ordered from the Chinese restaurant. To me, it tasted like sponge. When I became meat-free, it took me over a year to learn to like tofu. More importantly, I learned the proper way to prepare and cook tofu and now I write lots of articles on One Green Planet sharing what I learned with others. In fact, another article of mine, “*8 Reasons You Hate Tofu and How to Change That,” was just published.
I’m also very picky about the tofu I buy. Not all blocks of tofu are created equal. I use extra-firm tofu for most of my recipes and for me, the best tofu is one that doesn’t have a ton of water and that when pressed, can be handled without crumbling and falling apart. Not a lot of brands can live up to my expectations.
One brand that can not only meet my expectations but surpass them is Nasoya. Nasoya has been making tofu since 1978. Since 1990 they are part of Vitasoy USA, Inc., a pioneer in bringing organic and all-natural soy foods to America. They offer tofu, Asian-style noodles, and Nayonnaise, the country’s first ever vegan, soy-based sandwich spread.
Nasoya makes tofu that is organic and made with only non-GMO soybeans. Their tofu is available in lots of textures: silken, lite firm, firm, extra-firm and cubed super-firm.
They also offer my new favorite tofu: Organic Sprouted Super-Firm Tofu that is vacuum-packed.
You get a whole pound of tofu with very little water in the package. It’s so firm, super-firm, that I didn’t even bother to press it before I cut it up and made this Tofu and Broccoli with Cheesy Rice (recipe coming soon). The tofu was so firm (did I mention it’s super-firm) and chewy, it tasted like it was frozen, thawed and pressed. But it wasn’t . It was used straight out of the package.
Nasoya also offers TofuPlus® which is fortified with vitamins.
It comes in firm, extra-firm, sprouted super-firm and there is one made from black soybeans. I used the extra-firm to make my Crispy Tofu with Veggie Lo Mein.
For this recipe, however, I used one of Nasoya’s TofuBaked products. These are already marinated and baked so you can enjoy them straight out of the package, hot or cold. Use them in sandwiches or toss them in salads or stir-fries. They come in Sesame Ginger and Teriyaki. They have super-firm texture and are very flavorful. They aren’t gluten-free so keep that in mind.
I also used Nasoya’s Pasta Zero Spaghetti Noodles for this dish. They are Japanese shirataki noodles that are vegan, fat-free, gluten-free and contain only 15 calories per serving. They absorb whatever flavors you cook them with so you can have delicious pasta without the carbs and calories. They are easy to use since they are already cooked. Just rinse them under water to get rid of the earthy smell and use in your recipes. They come in spaghetti and fettuccine shapes.
For my Tofu Teriyaki Bowls, I used a vegetable peeler to make “noodles” out of zucchini and carrots and mixed those in with the shirataki noodles.
For my veggies, I made broccoli and carrots and I cooked up a quick teriyaki sauce. I cut the tofu into triangles and quickly pan-fried them so they were crispy and brown and then covered them with some of the teriyaki sauce to further enhance the flavor they already had.
When everything was ready, I assembled bowls with the sauteed veggies, veggie and shirataki noodles and crispy tofu teriyaki. I added some more sauce and garnished the bowls with sliced almonds and little pieces of nori seaweed.
These bowls were so good. The shirataki noodles were chewy and worked well with the veggies. They took on the flavor of the teriyaki sauce I cooked them in. The broccoli was crisp and tender and the tofu was amazing. Chewy, full of flavor and delicious. I don’t make Japanese dishes often but I’ll definitely make these again.
Nasoya has been in the tofu business a long time and their products show that they know what they are doing. Many of their products can be found in regular supermarkets in the refrigerated or produce sections. Check out their web site for store locations, recipes and lots more information.
The only thing I would ask Nasoya to improve upon would be to offer vegan wraps and noodles. They make won ton wrappers and egg roll wrappers as well as udon and Chinese noodles but they contain egg. It’s hard to find vegan wrappers which was why I had to make my own when I made Chinese dumplings. With all the advancements in egg replacement, it would be heaven if Nasoya could sell egg-free wrappers in stores. Please!
In the meantime, Nasoya has many amazing vegan products. Make sure you try them all and definitely try my Tofu Teriyaki Bowls. Enjoy!
Thank you, Nasoya, for the incredible tofu products, especially the vacuum-packed tofu. I’m having trouble finding it near me but it’s amazing! Feel free to send me more!
Tofu Teriyaki Bowls
Makes 2 bowls
Note: I wrote the recipe for the sauce gluten-free even though the TofuBaked is not gluten-free. This way the recipe is gluten-free if you use your own tofu.
For the teriyaki sauce
½ cup gluten-free tamari
¼ cup water
2 Tbs. brown rice vinegar
1 ½ Tbs. brown sugar
1 Tbs. toasted sesame oil
2 tsp. Sriracha
4 minced garlic cloves
1 Tbs. fresh grated ginger
2 tsp. arrowroot powder
2 Tbs. water
For the tofu and veggies
1 package Nasoya TofuBaked , Teriyaki, cut into triangles
3 Tbs. olive oil, divided
1 onion, chopped
4 garlic cloves, minced
1 large head broccoli, cut into florets
1 carrot, chopped
For the noodles
1 package Nasoya Pasta Zero Spaghetti
2 large zucchini
2 large carrots
Sliced almonds, for garnish
Nori seaweed, chopped
To make the teriyaki sauce: Combine ingredients except for the arrowroot and water in a bowl. Add to a small saucepan and cook on low until warm. Mix the arrowroot with water in a mug. Add to the sauce and let thicken. Keep the sauce on very low heat to use as needed.
To make the tofu and veggies: Cut the tofu into triangles. Heat 1 Tbs. oil in a deep saute pan or skillet over medium-high heat. Add the tofu triangles and cook until browned and crisp on both sides, about 8 minutes. Pour a bit of the teriyaki sauce over the tofu and let it caramelize. Remove the tofu from the pan and set aside.
Heat 1 tablespoon of oil and saute the onion until softened, about 4 minutes. Add the garlic and cook for 1 minute until fragrant. Add the broccoli and carrots to the pan and toss with the onions and garlic. Cook until it is crisp-tender and bright green. Pour a few tablespoons of teriyaki sauce over the veggies and cook until just heated through. Transfer the veggies to a bowl and set aside.
To make the noodles: Open the package of Pasta Zero noodles and rinse them in a colander under cool water. Allow them to drain while you prepare the veggie noodles. Using a Y-shaped vegetable peeler, make julienned strips from the zucchini and carrots. Mix the veggies noodles with the shirataki noodles.
Heat the last spoon of oil in the pan and toss all the veggie noodles in the pan. Cook them for 3 minutes, stirring them often. Add teriyaki sauce to the pan and toss to coat the noodles in the sauce. Cook until heated through.
To assemble the bowls: Fill each bowl with veggie noodles on one side and sauteed veggies on the other side. Top with 8 triangles of tofu. Add more teriyaki sauce to your liking. Garnish with sliced almonds and nori.
The “V” Word: Say it. Eat it. Live it.
Print Tofu Teriyaki Bowls u Author: Rhea Parsons Recipe type: Entree; Bowl Cuisine: Japanese Ingredients- For the teriyaki sauce
- ½ cup gluten-free tamari
- ¼ cup water
- 2 Tbs. brown rice vinegar
- 1 ½ Tbs. brown sugar
- 1 Tbs. toasted sesame oil
- 2 tsp. Sriracha
- 4 minced garlic cloves
- 1 Tbs. fresh grated ginger
- 2 tsp. arrowroot powder
- 2 Tbs. water
- For the tofu and veggies
- 1 package Nasoya TofuBaked , Teriyaki, cut into triangles
- 3 Tbs. olive oil, divided
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 large head broccoli, cut into florets
- 1 carrot, chopped
- For the noodles
- 1 package Nasoya Pasta Zero Spaghetti
- 2 large zucchini
- 2 large carrots
- Sliced almonds, for garnish
- Nori seaweed, chopped
- To make the teriyaki sauce: Combine ingredients except for the arrowroot and water in a bowl. Add to a small saucepan and cook on low until warm. Mix the arrowroot with water in a mug. Add to the sauce and let thicken. Keep the sauce on very low heat to use as needed.
- To make the tofu and veggies: Cut the tofu into triangles. Heat 1 Tbs. oil in a deep saute pan or skillet over medium-high heat. Add the tofu triangles and cook until browned and crisp on both sides, about 8 minutes. Pour a bit of the teriyaki sauce over the tofu and let it caramelize. Remove the tofu from the pan and set aside.
- Heat 1 tablespoon of oil and saute the onion until softened, about 4 minutes. Add the garlic and cook for 1 minute until fragrant. Add the broccoli and carrots to the pan and toss with the onions and garlic. Cook until it is crisp-tender and bright green. Pour a few tablespoons of teriyaki sauce over the veggies and cook until just heated through. Transfer the veggies to a bowl and set aside.
- To make the noodles: Open the package of Pasta Zero noodles and rinse them in a colander under cool water. Allow them to drain while you prepare the veggie noodles. Using a Y-shaped vegetable peeler, make julienned strips from the zucchini and carrots. Mix the veggies noodles with the shirataki noodles.
- Heat the last spoon of oil in the pan and toss all the veggie noodles in the pan. Cook them for 3 minutes, stirring them often. Add teriyaki sauce to the pan and toss to coat the noodles in the sauce. Cook until heated through.
- To assemble the bowls: Fill each bowl with veggie noodles on one side and sauteed veggies on the other side. Top with 8 triangles of tofu. Add more teriyaki sauce to your liking. Garnish with sliced almonds and nori.
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