Vegan Yakisoba with Tofu
This vegan yakisoba features chewy noodles, tofu, and vibrant veggies cooked in a sweet and savory sauce. Ready in 30 minutes, this dish is the perfect easy weeknight dinner. Gluten-free options are provided too!
Servings 3 servings
- 1 block extra firm tofu drained, pressed, and cubed (14oz/400g)
- 1 tablespoon cornstarch
- ½ teaspoon salt
- 16 oz yakisoba noodles (or 7 oz dry noodles of choice, see notes)*
- ½ yellow onion diced
- 3 cloves garlic minced
- 1 medium carrot julienned
- 6-8 shiitake mushrooms
- 2 cups shredded cabbage
- 1 cup bean sprout
- 1 stalk green onion cut into 2 inches pieces
In a container, place in tofu cubes along with cornstarch and salt. Place the lid on and toss the container until tofu cubes are well coated.
Heat up a tablespoon of oil in a non-stick wok/skillet over medium-high. Pan-fry tofu for 2-3 minutes on each side, or until most sides are golden. Set aside for later use.
In a bowl, combine together all condiments to make yakisoba sauce. Set aside.
Heat up another tablespoon of oil in the same wok. Add onion and saute for a few minutes until translucent.
Stir in garlic and fry for another minute until fragrant.
Now, add the carrot and saute for 2-3 minutes, or until slightly softened. Add cabbage and mushrooms next, and cook for 3-4 minutes, or until the veggies are tender.
Add noodles, bean sprouts, and pan-fried tofu along with yakisoba sauce to the wok. Toss to combine and fry for 1-2 minutes, or until everything is hot.
Remove from heat, then stir in green onions. Give it a taste, and add more soy sauce if needed. Your vegan yakisoba noodles is ready to be served!
*Yakisoba noodles - You can use other noodles like ramen, soba, rice noodles, or glass noodles. Just make sure to cook them before adding them to the stir-fry.
**Worcestershire sauce - Make sure to use a vegan one, as fish sauce is commonly added to this condiment. Alternatively, you can just substitute it with 1 tablespoon ketchup, 1 tablespoon rice wine vinegar, and ½ tablespoon soy sauce.
***Oyster sauce - Use vegetarian ones to keep this dish vegan.
- I am using Lee Kum Kee ones. Although it is labeled as '' stir-fry sauce'', it is essentially vegetarian oyster sauce and contains mushroom extracts.
- Feel free to substitute it with more soy sauce, but you might need less of it.
- Loosen up your noodles in warm water using your hands or a pair of chopsticks before use. This is to prevent them from breaking during the stir-frying process.
- To make this recipe gluten-free, opt for glass noodles or 100% buckwheat noodles.
- To lower the sodium content of this meal, simply use a low-sodium soy sauce.
- Leftovers can be refrigerated for up to 4 days. You might need to add a splash of water when reheating if the noodles appear dry.
Calories: 412kcal | Carbohydrates: 64g | Protein: 20g | Fat: 9g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Sodium: 1913mg | Potassium: 679mg | Fiber: 4g | Sugar: 12g | Vitamin A: 3551IU | Vitamin C: 28mg | Calcium: 105mg | Iron: 3mg