Yakisoba (Stir-Fried Noodles) with Tofu and Vegetables

Ingredients

• 16 oz Yakisoba noodles
• 1 block Extra-firm tofu
• 2 tablespoons Vegetable oil
• 2 cups Cabbage
• 1 medium Carrot
• 1/2 medium Onion
• 1/4 cup Yakisoba sauce
• 1 tablespoon Soy sauce
• 1 teaspoon Sesame oil
• 2 tablespoons Scallions
• 1 tablespoon Benito flakes (omit for vegan)
• 1 teaspoon Seaweed flakes (Aonori)

Instructions

1. 1Place the 1 block of extra-firm tofu on a clean kitchen towel or paper towels. Cover with another towel and press down firmly for at least 5 minutes to remove as much water as possible. Once pressed, cut the tofu into 1-inch cubes.
2. 2Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat (400°F / 200°C). Add the 1-inch cubes of tofu and cook for 5-7 minutes, turning occasionally, until all sides are golden brown and slightly crispy.
3. 3Add the 2 cups of cabbage, 1 medium carrot (peeled and thinly sliced), and 1/2 medium onion (thinly sliced) to the skillet with the tofu. Stir-fry for 5-7 minutes, or until the vegetables are softened but still have a slight crispness.
4. 4Add the 16 oz of Yakisoba noodles, 1/4 cup of Yakisoba sauce, and 1 tablespoon of soy sauce to the skillet. Stir everything together continuously for 3-5 minutes, until the noodles are heated through and coated evenly with the sauce.
5. 5Remove the skillet from the heat. Stir in 1 teaspoon of sesame oil and the 2 tablespoons of scallions (thinly sliced).
6. 6Serve the Yakisoba immediately. Top with 1 tablespoon of bonito flakes (if using) and 1 teaspoon of seaweed flakes (Aonori).

Substitutions

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