Boil a pot of water and cook noodles according to package instructions. Rinse under cold water and set aside.
7 oz dried buckwheat noodles
In the meantime, make your sauce by combining everything needed.
4 tablespoons soy sauce, 2 tablespoon ketchup, 1 tablespoon mirin, ½ tablespoon maple syrup
Mix together cornstarch along with salt in a small bowl and stir to mix. In a zip-top bag, place in tofu cubes along with the cornstarch mixture. Toss to coat.
1 tablespoon cornstarch, ½ teaspoon salt, 1 14 oz block extra firm tofu
Heat up a tablespoon of neutral oil in a non-stick wok or skillet on medium high heat. Place tofu cubes in one layer and cook for 2-3 minutes on each side, or until most sides are nicely seared. Set aside.
Heat another ½ tablespoon of oil back to the wok and saute onion for 2-3 minutes, until translucent. Next, stir in garlic and cook for a minute.
½ yellow onion, 3 cloves garlic
Toss in red pepper and carrot. Cook for 2-3 minutes, or until they have soften slightly. Now, add in mushrooms and cabbage, and cook for another 2-3 minutes, until all veggies are cooked.
1 medium carrot, 1 medium red bell pepper, 6-8 shiitake mushrooms, 2 cups shredded cabbage
Add in cooked noodles along with sauce. Toss until everything is well mixed. Turn off heat and stir in tofu. Serve and enjoy your vegan yakisoba while warm!