Vegan Yakisoba Noodles with Tofu and Vegetables

Serves: 4

This recipe is a delicious and healthy way to enjoy yakisoba noodles with plant-based protein. The tofu adds a satisfying chewiness, while the vegetables provide a variety of textures and flavors. This recipe is perfect for a vegan or vegetarian meal.

Ingredients

• 7.7 oz Fortune Yakisoba noodles
• 1 block firm tofu, pressed and sliced into cubes
• 1 red bell pepper, sliced
• 1 yellow onion, sliced
• 1 cup sliced mushrooms
• 1 cup chopped broccoli
• 2 cloves garlic, minced
• 2 tbsp vegetable oil
• 2 tbsp soy sauce
• 1 tbsp oyster sauce (can substitute with vegan oyster sauce or hoisin sauce)
• Salt and pepper to taste
• Green onions, sliced (optional)

Step by Step

1. Cook the Fortune yakisoba noodles according to package instructions. Drain and set aside.
2. Heat the vegetable oil in a large skillet over medium-high heat. Add the sliced tofu to the skillet and cook until browned and crispy, about 5-7 minutes. Remove the tofu from the skillet and set aside.
3. In the same skillet, add the sliced bell pepper, onion, mushrooms, and broccoli. Cook for 5-7 minutes, until the vegetables are tender.
4. Add the minced garlic to the skillet and cook for another minute or two, until fragrant.
5. Add the cooked noodles, soy sauce, and oyster sauce to the skillet and toss to coat.
6. Add the cooked tofu back to the skillet and toss to combine with the noodles and vegetables.
7. Season with salt and pepper to taste.
8. Serve the vegan yakisoba noodles hot, garnished with sliced green onions if desired.

Chef’s recommendations

• You can add any other vegetables you like, such as snow peas, bean sprouts, or bok choy.
• If you like your stir fry spicy, you can add some red pepper flakes or Sriracha sauce to the sauce mixture.
• You can also add some toasted sesame seeds for extra flavor and texture.
• If you want to add more protein, you can add some edamame or chickpeas to the stir fry.
• If you can’t find vegan oyster sauce or hoisin sauce, you can make your own by mixing soy sauce, sugar, and cornstarch.
• You can also use tempeh or seitan instead of tofu if you prefer.