Vegetarian Yakisoba Noodles with Tofu

Stir‑fried wheat noodles, crisp vegetables, and marinated tofu tossed in a sweet‑savory yakisoba sauce.

Ingredients

• 12 oz fresh yakisoba noodles (or wheat ramen, cooked & drained)
• 14 oz firm tofu, pressed & cubed
• 2 tbsp soy sauce + 1 tsp mirin (for tofu)
• 1 cup shredded cabbage
• 1 cup carrot matchsticks
• 1/2 onion, sliced
• 1 tbsp sesame oil
• Sauce
• 3 tbsp soy sauce
• 2 tbsp ketchup
• 1 tbsp Worcestershire (vegetarian)
• 1 tbsp sugar
• 1 tsp grated ginger

Instructions

1. PREP AHEAD
2. - Press tofu 10 min, cube; marinate in soy & mirin.
3. - Peel and slice onion; shred cabbage; julienne carrots.
4. - Separate fresh yakisoba noodles (or cook & drain ramen).
5. - Whisk yakisoba sauce: soy, ketchup, vegetarian Worcestershire, sugar, grated ginger.
6. - Set wok over medium-high heat; keep cooked noodles nearby.
7. COOKING STEPS
8. 1. Sear marinated tofu in 1 Tbsp sesame oil 4 min until golden; transfer to plate.
9. 2. In same wok add remaining oil; stir-fry onion 1 min, then carrots and cabbage 2 min until crisp-tender.
10. 3. Add noodles and tofu; drizzle prepared sauce. Toss 2 min with tongs until noodles steam and glossy coating forms.
11. 4. Taste and adjust salt. Serve hot, garnished with sliced green onions or pickled ginger if desired.
12. (Active time ≈ 15 min | Total ≈ 25 min)

Nutrition Facts