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Gluten-Free Tofu Yakisoba

A vegetarian twist on the classic Yakisoba, featuring pan-fried tofu and gluten-free noodles in a savory sauce. Completely egg-free.

35m4 servings
Contains soyContains shellfishContains fishContains sesameEGG-free
450 cal|25g protein|50g carbs|18g fat|7g fiber

Ingredients

  • about 450 g Gluten-Free Yakisoba Noodles
  • about 450 g Firm Tofu
  • 2 cups Cabbage
  • 1 medium Carrot
  • 1/2 medium Onion
  • 1/4 cup Gluten-Free Soy Sauce (Tamari)
  • 2 tbsp Oyster Sauce
  • 1 tbsp Worcestershire Sauce
  • 1 tbsp Sesame Oil
  • 1 tbsp Vegetable Oil
  • 2 tbsp Green Onions
  • 1 tsp Sesame Seeds

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

Instructions

  1. 1Cook gluten-free yakisoba noodles according to package directions.
  2. 2Heat vegetable oil in a large skillet or wok over medium-high heat. Add cubed tofu and cook until golden brown on all sides. Remove tofu and set aside.
  3. 3Add sesame oil to the skillet. Add sliced onion and carrot and cook until softened.
  4. 4Add shredded cabbage and cook until slightly wilted.
  5. 5Add the cooked noodles and tofu to the skillet.
  6. 6In a small bowl, whisk together gluten-free soy sauce, vegan oyster sauce, and gluten-free Worcestershire sauce.
  7. 7Pour the sauce over the noodles and vegetables. Toss to combine.
  8. 8Cook for a few more minutes, stirring occasionally, until the sauce is heated through.
  9. 9Garnish with chopped green onions and sesame seeds before serving.

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