🇯🇵 Japanese Vegetarian

Tofu Yakisoba

Name: Tofu Yakisoba
Prep time: 12 min
Cook time: 7 min
Total time: 19 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: to taste Salt; 3 cloves, minced Ginger; 200 g Cabbage; 3, sliced Spring Onions; 2 tbsp Soy Sauce; 500 g, silken Tofu; 2 tbsp Worcestershire Sauce; 250 g Noodles; 300 g Wheat Noodles; 2 tbsp Neutral Oil

🇯🇵 Japanese

Springy noodles, tender tofu and a savoury-sweet glaze, tossed together in minutes. 19 minutes of mostly hands-off cooking.

Prep 12 min Cook 7 min Serves 2 Easy

Ingredients

Saltto taste
Ginger3 cloves, minced
Cabbage200 g
Spring Onions3, sliced
Soy Sauce2 tbsp
Tofu500 g, silken
Worcestershire Sauce2 tbsp
Noodles250 g
Wheat Noodles300 g
Neutral Oil2 tbsp

Optional extras

Shiso Leaveshandful, to finish

Instructions

1
Boil the noodles a minute shy of the packet time, drain, and toss with a splash of the Neutral Oil so they don't clump.
2
Heat the rest of the Neutral Oil in a wok until it shimmers, then flash the garlic for a few seconds.
3
Add the tofu and cook until just done, then splash in the soy sauce.
4
Slide the noodles in and toss vigorously for 60 seconds so every strand picks up the sauce.
5
Finish off the heat with spring onions and nori seaweed.

Chef's tip

Let the dish rest 5 minutes off the heat before serving so the flavours settle.

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Watch how it's made

Video: Vegetarian Yakisoba Noodles Recipe TO MAKE TODAY! · on YouTube