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Tofu Yakisoba

Tofu Yakisoba

This recipe is what we would call vegan made easy! We are taking our vegan noodles game to a whole new level with this delicious Tofu Yakisoba. It is easy, quick, affordable, and super tasty. So make sure you pencil it down on this week's menu. 

I love making vegan noodles on a regular basis. I've found that it's one of the easiest ways to have a whole meal loaded with veggies in one same bowl in a fun and easy way. And sometimes, when you have kids at the table you need to make sure food is fun and interesting. Otherwise, they won't get near it. 

I don't have picky eaters at home but there are times when my son has to be entertained by food. It used to drive me crazy but now I just go with the flow. I'm sure all you moms out there have experienced this at some point.

Tofu Yakisoba ingredients

Well, this colourful yakisoba dish overflowing with noodles and packed with veggies will make everyone happy. It is really nourishing, eye-catching, and eating noodles is always fun. And if you don't have some of the veggies listed or someone doesn't like them you can always switch things up. 

We want you to have recipes that are versatile and will make cooking for you and your loved ones a lot easier. You can always stash tofu and yakisoba noodles in your kitchen and use what you have handy. That will allow you to whip together meals like this one really easily. 

Since I wanted a colourful mix of vegetables, I used mushrooms, carrots, red bell pepper, red onion, and cabbage. As you can see, we are not being shy when it comes to our vegetable consumption. This will make our bowl of food super nourishing and flavourful, without too much effort.

I heated up sesame oil in a pan and fried the tofu until it started turning golden brown. I set it aside but in the same pan I sautéed the vegetables with ginger and garlic. 

chopped vegetables in bowl

These elements make the dish really fragrant and your senses will absolutely thank you! You only need a few minutes for this process. We don't want to overcook the veggies and we want them to be a bit crunchy. 

Once the tofu is fried, the veggies have been sautéed and the noodles are al-dente, you can add everything to the frying pan. On a separate bowl mix the sauce ingredients, ketchup, maple syrup, soy sauce, and sriracha, and add it to the pan. 

You will be delighted with every aspect of this dish! How it smells, how it looks, and more importantly how it tastes. Be ready for an incredibly delicious sweet, savoury, and a bit tangy bowl of noodles. 

Tofu Yakisoba top down

Ingredients
11
Prep time
15 minutes
Total time
Category: Lunch, Dinner
Serves: 2
Allergens: Gluten, Mushrooms, Soy, Tomatoes

Ingredients

For the stir fry

  • 96 g button mushroom (thinly sliced)
  • 1 medium carrot (julienne)
  • 397 g cooked yakisoba noodles
  • 196 g extra firm tofu
  • 2 cm fresh ginger (minced)
  • 2 cloves garlic (minced)
  • 1 medium red bell pepper
  • 1 medium red onion (thinly sliced)
  • 1 tsp toasted sesame oil
  • 140 g white cabbage (shredded)

For the sauce

  • 2 tablespoons ketchup
  • 1 tbsp maple syrup
  • 59 g soy sauce
  • 1 tablespoon sriracha sauce

Directions

  1. Use a small bowl and mix the ingredients for the sauce.
  2. Add some oil to a frying pan and fry the tofu until golden brown from all sides for about 5-10 minutes.
  3. Take the tofu out and set aside, add the rest of the oil to the frying pan and fry onion, ginger and garlic until fragrant.
  4. Add carrot and white cabbage and stir fry for about 3 minutes, then add the rest of the vegetables and stir fry for 5 more minutes.
  5. Separate the cooked yakisoba noodles and add them to the frying pan, give it a good stir and add the sauce and tofu.
  6. Mix well and adjust taste before serving, enjoy!

Notes

    

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