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Teriyaki Tofu & Mushroom Noodle Bowl  

15 minutes 

Prep Time

27 minutes 

cook Time

4

Servings
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Curated by: Margaret
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Teriyaki Tofu & Mushroom Noodle Bowl  

Contains

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Soy

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Sesame

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Nuts

This heavenly medley of crispy tofu and veggies, tangled up in brown rice noodles and garnished with fresh cilantro, is a great balance of protein, fiber, and carbs to keep you satiated. It’s a go-to recipe perfect for individuals who enjoy meal prepping. 

Nutritional Information

Research shows that excessive added sugar can contribute to health problems like weight gain, obesity, type 2 diabetes, and heart disease. This teriyaki tofu bowl delivers a flavorful punch while allowing you to control the amount of sugar going into the recipe.

Tools Needed

Ingredients Needed

Crispy Tofu & Veggies

Teriyaki Sauce

Assembly

Scale 1x 2x 3x
Yield 4 Serving

Instructions

  1. Place the crisper plate into the air fryer basket.  
  2. Select the Air Fry function, adjust temperature to 400°F and time to 4 minutes, then tap Start/Pause to preheat.  
  3. Pat the tofu very dry with paper towels, then cut into 1-inch cubes. Place the tofu carefully onto the preheated crisper plate. Spray with avocado oil spray.  
  4. Select the Air Fry function, adjust temperature to 400°F and time to 15 minutes, tap Shake, then tap Start/Pause.  
  5. Shake tofu halfway through cooking. The Shake Function will let you know when. 
  6. Remove tofu when golden brown and crispy. Add the mushrooms to the crisper plate, then spray with avocado oil spray.  
  7. Select the Air Fry function at 7 minutes, adjust temperature to 400°F, then tap Start/Pause.  
  8. Remove mushrooms when golden brown, then place bok choy and carrots onto the crisper plate.  
  9. Select the Air Fry function, adjust temperature to 400°F and time to 5 minutes, then tap Start/Pause.  
  10. Remove vegetables when golden and crisp-tender, then set aside while you make the sauce.  
  11. Place a sauté pan over medium-high heat. Add the sesame oil, then add the garlic and ginger. Sauté for 1 minute or until fragrant. Add the coconut aminos, honey, sesame seeds, and red pepper flakes, and cook for 2 minutes.  
  12. Whisk together the water and cornstarch until dissolved, then add to the pan. Whisk until sauce is thickened, then remove from heat.  
  13. Add the crispy tofu and mushrooms to the pan and stir to coat.   
  14. Assemble meal prep jars or bowls with teriyaki tofu and mushrooms, carrot and bok choy, edamame, brown rice noodles, and fresh cilantro. Leave the jars or bowls open to cool, then place the lid on and store in the refrigerator.   
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Servings Made: 4
Nutrition Information per Serving:

  • Calories: 363.08
  • Protein: 20.44 g
  • Carbohydrates: 54.07 g
  • Fat: 8.86 g
  • Fiber: 5.48 g
  • Saturated Fat: 0.219
  • Cholesterol: 0.00 mg
  • Sodium: 332.13 mg

NUTRITIONAL INFORMATION IS ONLY AN ESTIMATE. THE ACCURACY OF THE NUTRITIONAL INFORMATION FOR ANY RECIPE ON THIS SITE IS NOT GUARANTEED.

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originally published on Dec 31, 2025 (last updated Dec 31, 2025)

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