Vegan Tofu Yakisoba is a delightful twist on the classic Japanese stir-fried noodle dish. This recipe combines crisped up tofu, vegetables, and chewy buckwheat noodles, all tossed in a savory sauce that’s both satisfying and flavorful. Perfect for a quick weeknight dinner or a special meal, this dish is packed with plant-based goodness and authentic Japanese flavors. It's an easy way to enjoy the taste of Yakisoba without any animal products, making it a go-to for vegans and non-vegans alike.
Ingredients
- 1 block firm tofu, drained and pressed
- 2 tablespoons vegetable oil
- ¼ cup soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegan Worcestershire sauce
- 1 tablespoon mirin
- 2 tablespoons mushroom soy sauce (or regular soy sauce)
- 2 tablespoons tomato ketchup
- 200g buckwheat soba noodles (or pre-cooked yakisoba noodles)
- 1 small yellow onion, thinly sliced
- 2 green onions, chopped (white and green parts separated)
- 1 cup shiitake or baby Bella mushrooms, sliced
- ½ cup bean sprouts or alfalfa
- ½ cup bok choy, chopped
- 1 red bell pepper, sliced
- 1 tablespoon sesame seeds, for garnish
- Cold water (for cooking noodles)
Steps
- Prepare the Tofu
- Start by draining the block of tofu. Press it between paper towels to remove as much moisture as possible. Cut the tofu into large rectangles or bite-sized pieces, depending on your preference. Dredge in seasoned corn starch.
- Cook the Tofu
- Heat 1 tablespoon of vegetable oil in a large non-stick pan or wok over medium-high heat. Once the oil is hot, add the tofu pieces. Cook for 3-4 minutes on each side, until they are golden brown and crispy. Remove the tofu from the pan and set it aside on a plate lined with paper towels to absorb excess oil.
- Cook the Noodles
- While the tofu is cooking, bring a medium saucepan of water to a boil. Add the buckwheat soba noodles (or your choice of noodles) and cook according to the package instructions, usually for 5-9 minutes. Drain and rinse the noodles under cold water to stop the cooking process. Set the noodles aside.
- Prepare the Stir-Fry
- In the same pan or wok used for the tofu, add the remaining tablespoon of vegetable oil over medium heat. Add the yellow onion and the white parts of the green onions, cooking until they soften, about 2-3 minutes.
- Add the sliced shiitake mushrooms, red bell pepper, bok choy, and baby corns. Stir-fry the vegetables for 3-4 minutes until they begin to soften.
- Make the Savory Sauce
- In a small bowl, whisk together the soy sauce, vegan Worcestershire sauce, sesame oil, mushroom soy sauce, mirin, and tomato ketchup. Set the sauce aside.
- Combine Everything
- Add the cooked noodles and bean sprouts to the stir-fried vegetables in the pan. Pour the savory sauce over the top. Toss everything together to ensure the noodles and vegetables are evenly coated in the sauce.
- Gently fold in the crispy tofu pieces and continue to cook for an additional 2 minutes, allowing the flavors to meld together.
- Serve and Garnish
- Once everything is well combined and heated through, remove the pan from heat. Serve the Vegan Tofu Yakisoba in bowls, garnishing with sesame seeds and the green parts of the chopped green onions.
- Enjoy
- Enjoy your delicious Vegan Tofu Yakisoba hot, perhaps with a side of pickled ginger or a sprinkle of chili flakes for an extra kick!
Hint
To get the tofu extra crispy, drain it thoroughly before cooking. Use paper towels to press out excess moisture, then lightly coat the tofu in potato starch before frying. This will create a crispy exterior that holds up well in the stir-fry.
Variations
- Noodles: Substitute buckwheat soba noodles with rice noodles or gluten-free yakisoba noodles for a different texture or to make the dish gluten-free.
- Vegetables: Feel free to add or substitute other vegetables like snap peas, green beans, or daikon radish to customize the dish to your liking.
- Sauce: If you like your Yakisoba with a bit of heat, add some chili paste or a dash of hot sauce to the savory sauce mix.
Top Tip
Cook the noodles according to package instructions, but undercook them slightly to ensure they don’t become too soft when stir-fried. This will give the final dish the perfect chewy texture that Yakisoba is known for.
Substitutes
- Soy Sauce: For a gluten-free option, use tamari or coconut aminos instead of soy sauce.
- Worcestershire Sauce: If vegan Worcestershire sauce is unavailable, you can use a combination of soy sauce, vinegar, and a pinch of sugar as a substitute.
- Shiitake Mushrooms: Swap shiitake mushrooms with button mushrooms or portobello mushrooms if preferred.
FAQs
- Can I make this recipe ahead of time?
Yes, you can prepare the tofu and vegetables ahead of time. Store them separately in airtight containers in the refrigerator for up to 2 days. Reheat and combine with freshly cooked noodles when ready to serve. - Is there a gluten-free option for this recipe?
Absolutely! Substitute the buckwheat soba noodles with gluten-free rice noodles, and make sure to use tamari or another gluten-free soy sauce alternative. - How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a large frying pan over medium heat for the best results.
This Vegan Tofu Yakisoba is a versatile, satisfying dish that’s easy to prepare and packed with umami flavors. Enjoy it hot off the wok for a comforting and wholesome meal!
Easy Vegan Yakisoba
Vegan Tofu Yakisoba is a delightful twist on the classic Japanese stir-fried noodle dish. This recipe combines crisped up tofu, vegetables, and chewy buckwheat noodles, all tossed in a savory sauce that’s both satisfying and flavorful. Perfect for a quick weeknight dinner or a special meal, this dish is packed with plant-based goodness and authentic Japanese flavors. It's an easy way to enjoy the taste of Yakisoba without any animal products, making it a go-to for vegans and non-vegans alike.
Ingredients
- 1 block firm tofu drained and pressed
- 2 tablespoons vegetable oil
- ¼ cup soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegan Worcestershire sauce
- 1 tablespoon mirin
- 2 tablespoons mushroom soy sauce or regular soy sauce
- 2 tablespoons tomato ketchup
- 200 g buckwheat soba noodles or pre-cooked yakisoba noodles
- 1 small yellow onion thinly sliced
- 2 green onions chopped (white and green parts separated)
- 1 cup shiitake or baby Bella mushrooms sliced
- ½ cup bean sprouts or alfalfa
- ½ cup bok choy chopped
- 1 red bell pepper sliced
- 1 tablespoon sesame seeds for garnish
- Cold water for cooking noodles
Instructions
- Start by draining the block of tofu. Press it between paper towels to remove as much moisture as possible. Cut the tofu into large rectangles or bite-sized pieces, depending on your preference. Dredge in seasoned corn starch.
- Heat 1 tablespoon of vegetable oil in a large non-stick pan or wok over medium-high heat. Once the oil is hot, add the tofu pieces. Cook for 3-4 minutes on each side, until they are golden brown and crispy. Remove the tofu from the pan and set it aside on a plate lined with paper towels to absorb excess oil.
- While the tofu is cooking, bring a medium saucepan of water to a boil. Add the buckwheat soba noodles (or your choice of noodles) and cook according to the package instructions, usually for 5-9 minutes. Drain and rinse the noodles under cold water to stop the cooking process. Set the noodles aside.
- In the same pan or wok used for the tofu, add the remaining tablespoon of vegetable oil over medium heat. Add the yellow onion and the white parts of the green onions, cooking until they soften, about 2-3 minutes.
- Add the sliced shiitake mushrooms, red bell pepper, bok choy, and baby corns. Stir-fry the vegetables for 3-4 minutes until they begin to soften.
- In a small bowl, whisk together the soy sauce, vegan Worcestershire sauce, sesame oil, mushroom soy sauce, mirin, and tomato ketchup. Set the sauce aside.
- Add the cooked noodles and bean sprouts to the stir-fried vegetables in the pan. Pour the savory sauce over the top. Toss everything together to ensure the noodles and vegetables are evenly coated in the sauce.
- Gently fold in the crispy tofu pieces and continue to cook for an additional 2 minutes, allowing the flavors to meld together.
- Once everything is well combined and heated through, remove the pan from heat. Serve the Vegan Tofu Yakisoba in bowls, garnishing with sesame seeds and the green parts of the chopped green onions.
- Enjoy your delicious Vegan Tofu Yakisoba hot, perhaps with a side of pickled ginger or a sprinkle of chili flakes for an extra kick!
