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Egg-Free Tofu and Vegetable Yakisoba recipe by Safe Plated

Egg-Free Tofu and Vegetable Yakisoba

A flavorful and satisfying stir-fry featuring yakisoba noodles, crispy tofu, and a colorful array of vegetables, all tossed in a savory yakisoba sauce. The sauce is thickened using a simple cornstarch slurry, eliminating the need for eggs.

40m4 servings
Contains wheatContains soyContains shellfishContains fishContains sesameEGG-free
520 cal|25g protein|65g carbs|20g fat|7g fiber

Ingredients

  • about 450 g Yakisoba noodles
  • about 450 g Firm tofu
  • 1/4 cup Soy sauce (gluten-free)
  • 2 tablespoons Oyster sauce (vegetarian)
  • 1 tablespoon Worcestershire sauce (vegan)
  • 1 tablespoon Ketchup
  • 1 teaspoon Sugar
  • 1 teaspoon Cornstarch
  • 1 tablespoon Water
  • 2 cups Cabbage
  • 1 cup Carrots
  • 1/2 cup Onion
  • 2 tablespoons Vegetable oil
  • 1 tablespoon Sesame seeds
  • 2 stalks Green onions

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

  1. 1Press the about 450 g of firm tofu to remove excess water, then cut into 2.54 cm cubes.
  2. 2In a medium bowl, whisk together the 1/4 cup soy sauce, 2 tablespoons vegetarian oyster sauce, 1 tablespoon vegan Worcestershire sauce, 1 tablespoon ketchup, 1 teaspoon sugar, 1 teaspoon cornstarch, and 1 tablespoon water until smooth. This is your yakisoba sauce.
  3. 3Heat 2 tablespoons of vegetable oil in a large 30.48 cm skillet or wok over medium-high heat, about 204.4°C (200°C).
  4. 4Add the about 450 g of tofu cubes to the hot skillet. Cook for 8-10 minutes, turning occasionally, until golden brown and crispy on all sides.
  5. 5Add the 2 cups of cabbage, 1 cup of carrots, and 1/2 cup of onion to the skillet with the tofu. Stir-fry for 5-7 minutes, until the vegetables are tender-crisp. You should see them soften slightly and the carrots become brighter in color.
  6. 6Add the about 450 g of yakisoba noodles to the skillet. Toss everything together with the vegetables and tofu for 1-2 minutes to heat the noodles through.
  7. 7Pour the prepared yakisoba sauce over the noodles, vegetables, and tofu. Stir-fry for another 2-3 minutes, until the sauce has thickened and coats everything evenly. The sauce should look glossy.
  8. 8Remove the skillet from the heat. Garnish with 1 tablespoon of sesame seeds and the 2 stalks of chopped green onions before serving.

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