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A bowl of yakisoba topped with chopped green onion and sesame seeds with chopsticks.
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5 from 1 vote

Vegan Yakisoba with Tofu (Gluten-free)

This vegan yakisoba, or Japanese stir-fried noodles, is paired with crispy tofu cubes! Incredibly flavorful and hearty, this gluten-free yakisoba is packed with colorful veggies. Fuss-free and ready in 30 minutes.
Course Main Course
Cuisine Chinese, Japanese
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 servings
Calories 402kcal
Author Meesha

Ingredients

For stir-fry

  • 7 oz dried buckwheat noodles *
  • ½ yellow onion diced
  • 3 cloves garlic minced
  • 1 medium carrot julienned
  • 1 medium red bell pepper julienned
  • 6-8 shiitake mushrooms
  • 2 cups shredded cabbage

For yakisoba sauce

  • 4 tablespoons soy sauce or tamari (use gluten-free if needed)
  • 2 tablespoon ketchup **
  • 1 tablespoon mirin or sake
  • ½ tablespoon maple syrup or other sweetener

For tofu

  • 1 tablespoon cornstarch or potato/tapioca/arrowroot starch
  • ½ teaspoon salt
  • 1 14 oz block extra firm tofu drained, pressed and cubed***

Instructions

  • 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!

Notes

*Noodles - To keep this gluten-free, I am using 100% buckwheat noodles. However, you can definitely use yakisoba noodles, or other Asian noodles like udon, ramen and rice noodles.
**Tomato sauce - Optional, but highly recommended. You can also substitute it with 1 tablespoon of tomato paste, and double the amount of maple syrup used.
***Tofu - Make sure to use extra firm or firm tofu that had been drained and pressed beforehand, either by using a tofu press or by stacking something heavy on top. Check out this post on how to press tofu for a more detailed instruction.
 
 
Helpful tips
  • Oil -free - Use ¼ cup of water or broth to saute your aromatics instead of oil. As for tofu, you can either cook it without oil on a good non-stick pan, or bake with for 20 minutes at 200C/400F. 
  • If you are using fresh noodles, soak them in some hot water and stir using chopsticks or a fork to help separate the noodles. Drain thoroughly and set it aside.
  • However, if you are cooking noodles from dry, slightly undercook them to avoid them from turning mushy. I usually cook noodles 1-2 minutes less than the suggested cooking time. Also, remember to rinse them under cold water after cooking.
  • Prepare ingredients ahead of time and keep them near you while cooking. Stir-frying is a fairly quick process, so you will want everything to be prepped and ready!
  • Use a non-stick wok or large skillet to cook your vegan yakisoba. This ensures that your ingredients do not leap out and cause a mess when stir-frying.
 
 
Storing - Leftover tofu yakisoba can be stored in the fridge for up to 3 days in a sealed container. You might have to add a splash of water when reheating if the mixture appears to be dry. 

Nutrition

Calories: 402kcal | Carbohydrates: 75g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 2498mg | Potassium: 812mg | Fiber: 4g | Sugar: 13g | Vitamin A: 4737IU | Vitamin C: 72mg | Calcium: 113mg | Iron: 5mg