Tofu can be anything these days! To make this Teriyaki Tofu Fish w/ Sesame Soba Noodles, I simply marinaded a soft block of tofu in flavors that would replicate fish like kelp granules, lemon juice, and soy sauce then quickly pan-fried it until crisp on the outside but soft and almost flaky on the inside. If you are looking for a simple yet tasty protein to replace salmon, this is it!
I kept this Teriyaki Tofu Fish w/ Sesame Soba Noodles simple and easy because I wanted this dish to be one you can come back to and use in multiple ways with many different sauces and side dishes. This tofu fish is really just a guide so you can create delicious “fish” recipes while leaving the actual fish in the ocean.
What You Will Need For This Teriyaki Tofu Fish w/ Sesame Soba Noodles
- Soft Tofu
- Kelp Granules
- Teriyaki Sauce
- Soba Noodle
- Sesame Oil
- Soft Tofu: Use soft tofu instead of firm, extra-firm, or silken. Soft tofu will create the perfect texture by crisping up the sides while keeping the inside soft and won’t completely fall apart like silken tofu would.
- Kelp Granules: These are the kelp granules I used. You can substitute this with a sheet of nori.
- Teriyaki Sauce: Simply make your own! I used store-bought teriyaki sauce for this to keep it incredibly simple but feel free to make it homemade if you’d prefer.
How To Make The Best Teriyaki Tofu Fish
Soft Tofu is the only tofu that will work here! Silken is way too delicate and will fall apart when pressed but soft tofu can hold the shape when pressed.
Be super careful when working with the tofu. It’s very delicate and will fall apart.
More Tofu Recipes You Might Like:
- Crispy Tofu Rice Bowl with Peanut Sauce
- Baked Sesame Garlic Tofu
- Vegan Lasagna Soup w/ Tofu Crumbles & Ricotta
If you make this recipe:
Tag me on Instagram! I’d love to see your delicious re-creations and feature them! As always, I would greatly appreciate if you share your review in the comments below. Don’t forget to add if you made any fun substitutions. Thank you!
Teriyaki Tofu Fish w/ Sesame Soba Noodles
Tofu Fish Marinade:
- 1 block of Soft Tofu see note
- 1/2 TBSP Kelp Granules
- 1 TBSP Lemon Juice
- 1 TBSP Soy Sauce
- 2 Garlic Cloves minced
- 1 TBSP Olive Oil
- Pinch of Salt & Pepper
Sesame Soba Noodles:
- 4 Servings of Soba Noodles
- 1/4 cup Scallions
- Half of a Large Cucumber ribboned or thinly sliced
- 1 Carrot ribboned or thinly sliced
- Cilantro for serving
- 1 TBSP Black and White Sesame Seeds
- 2 TSP Soy Sauce
- 1/2 TSP Sesame Oil
- Homemade or Store-Bought Vegan Teriyaki Sauce for serving
- Using a tofu press or DIY tofu press, press the soft tofu for 1-2 hours to remove a lot of the water.
- Whisk together the kelp granules, lemon juice, soy sauce, garlic, salt & pepper, and olive oil.
- Cut the pressed soft tofu into four large triangles. I cut mine through the middle longways and then at a diagonal to make large triangles but with a slightly thicker tip at the bottom to make it square off a little. You can cut yours however you'd like! Cut the tofu across the top to create a flaky texture- be sure not to cut all the way through or too deep that it will fall apart. Just barely cut the top.
- Transfer half the marinade into the bottom of a large Tupperware container, carefully add the sliced tofu triangles, and then brush the rest of the marinade on the top. Cover and marinate overnight or up to 24 hours.
- Boil and cook noodles according to package.
- Prepare the vegetables by thinly slicing the cucumbers, carrots, cilantro, and scallions. I used a potato peeler to make large thin pieces of cucumbers and carrots. Toss the sesame noodles with the soy sauce, sesame oil, and half of the sesame seeds. Reserve the rest for serving.
- Heat a large pan on medium-high. Add a very thin layer of oil at the base of the pan and carefully add the tofu. Sear the bottom until it's golden brown, about 5 minutes but check halfway through. Flip very carefully and cook that side for 3-5 more minutes or until golden brown. Remove and serve with sesame soba noodles and ribboned cucumbers, carrots, cilantro and scallions. Top with remaining sesame seeds and a drizzle of homemade or store-bought teriyaki sauce. Enjoy!