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Vegan Sweet Teriyaki Tofu Drunk Noodles
Recipe

16 INGREDIENTS • 6 STEPS • 20MINS

Vegan Sweet Teriyaki Tofu Drunk Noodles

5
2 ratings
Editor's Choice
Editor's Choice
Two sauces are all it takes to make these Sweet Teriyaki Tofu Drunken Noodles super delicious! Ginger Mango Chutney + teriyaki = yum. Tofu with pappardelle noodle, some spinach, and red cabbage topped with green onion, sesame seeds, and crispy wontons to give it some crunch. So good and so quick and easy!
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Wholly Deliciousness!
Hi, I'm Marlee. I am committed to cooking healthy, whole and delicious food for my family and myself.
Two sauces are all it takes to make these Sweet Teriyaki Tofu Drunken Noodles super delicious! Ginger Mango Chutney + teriyaki = yum. Tofu with pappardelle noodle, some spinach, and red cabbage topped with green onion, sesame seeds, and crispy wontons to give it some crunch. So good and so quick and easy!
20MINS
Total Time
$3.06
Cost Per Serving
Ingredients
Servings
2
US / Metric
Extra Firm Tofu
1 block
14 oz
Extra Firm Tofu
Pappardelle Pasta
4
Pappardelle Pasta, cooked
other egg-free noodles
Red Cabbage
1/2 cup
Red Cabbage
Teriyaki Sauce
2 Tbsp
Grapeseed Oil
1 Tbsp
Grapeseed Oil
Scallion
3 stalks
Scallions, chopped
Crispy Wonton Strips
to taste
Crispy Wonton Strips
optional
Sesame Seeds
to taste
Sesame Seeds
optional
Ginger Mango Chutney
Mango
2
Mangoes
pureed, save 1/4 cup for chopping
Brown Sugar
1/3 cup
Brown Sugar
Red Chili Pepper
1/4 cup
Red Chili Pepper, chopped
Raisins
2 Tbsp
Raisins
Red Wine Vinegar
1 Tbsp
Red Wine Vinegar
or Apple Cider Vinegar
Cayenne Pepper
1/4 tsp
Cayenne Pepper
Nutrition Per Serving
VIEW ALL
Calories
565
Fat
17.5 g
Protein
23.3 g
Carbs
89.3 g
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Vegan Sweet Teriyaki Tofu Drunk Noodles
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Wholly Deliciousness!
Hi, I'm Marlee. I am committed to cooking healthy, whole and delicious food for my family and myself.
Cooking InstructionsHide images
step 1
Make the chutney: Mix Mangoes (2) Brown Sugar (1/3 cup), Red Chili Pepper (1/4 cup), Raisins (2 Tbsp), Red Wine Vinegar (1 Tbsp), Ground Ginger (1 tsp), and Cayenne Pepper (1/4 tsp) together. Heat on stove or covered with paper towel in microwave for 1-2 minutes.
step 1 Make the chutney: Mix Mangoes (2) Brown Sugar (1/3 cup), Red Chili Pepper (1/4 cup), Raisins (2 Tbsp), Red Wine Vinegar (1 Tbsp), Ground Ginger (1 tsp), and Cayenne Pepper (1/4 tsp) together. Heat on stove or covered with paper towel in microwave for 1-2 minutes.
step 2
Press excess liquid from Extra Firm Tofu (1 block) by hand using paper towels.
step 3
Add Grapeseed Oil (1 Tbsp) to wok or pan over medium-high heat and crumble tofu into pan with your hands. Cook for 1-2 minutes.
step 4
Add 1/2 cup of the Ginger Mango Chutney and Teriyaki Sauce (1 Tbsp) to tofu. Stir and continue cooking for 5 minutes or so, stirring occasionally.
step 5
When tofu is cooked to your liking, add Pappardelle Pasta (4), Fresh Spinach (1 cup), Red Cabbage (1/2 cup), and Teriyaki Sauce (1 Tbsp). Mix well.
step 6
Top with Scallions (3 stalks), Crispy Wonton Strips (to taste), and Sesame Seeds (to taste). Enjoy!
step 6 Top with Scallions (3 stalks), Crispy Wonton Strips (to taste), and Sesame Seeds (to taste). Enjoy!
Tags
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Dairy-Free
Lunch
Shellfish-Free
Dinner
Vegan
Vegetarian
Quick & Easy
Pasta
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