Yakisoba is a traditional Japanese dish usually made with meat, veggies and noodles. It features a sweet and savory sauce, typically made with Worcestershire sauce. I’ve had a version of this in my rotation long before I switched to a vegan diet and honestly after I made the switch I stopped making it for a while. I’m not sure why that is, but I’m now ready to make it a more permanent fixture in our dinner routine.
Last weekend I picked up some baked turmeric tofu from local tofu maker Phoenix Bean Tofu. They have a stand at the Evanston Farmer’s Market, but they also sell their products in the local co-ops and many grocery stores in the area. Although I love tofu, it was the first time I bought baked tofu and now I have to make up for lost time because it is so freaking good! My 13-year-old daughter loved it too.
We ate this over a 3 day period and the first night we had the yakisoba hot out of the pan, but it was so hot here the other night my daughter didn’t want warm food. Instead, we tried it straight out of the fridge and it was another game-changer. Again, so freaking good!
This is a great dish for summer. You can use all those yummy veggies from the farmer’s market for this. From my experience, yakisoba is great for experimenting so try different veg combinations. You can also add garlic and ginger, but I wasn’t thinking of that when I made the below recipe and I think it turned out great so I thought I should share!
There’s nothing fancy in this recipe. You should be able to get all ingredients from your local grocery store. I use Chinese noodles because they’re easy to find. I used to think I could only find Asian noodles at an Asian market, but if your store has an International section, you should be able to find them there. If you want to be more authentic, you can look for yakisoba noodles at an Asian market. I’ve also seen recipes that use ramen noodles.
1 onion, chopped
2 cups mushrooms, sliced
2 cups mix of green and red cabbage (I use a coleslaw mix)
1 cup broccoli
1 carrot, julienned
1 red bell pepper, sliced
1/2 package of baked turmeric tofu, cubed (you can use any baked tofu)
1/2 package of Chinese noodles or yaki-soba noodles if you can find them
1 tablespoon toasted sesame seeds (optional)
For the sauce:
2 tablespoons soy sauce
2 tablespoons ketchup
2 tablespoons Worcestershire sauce (I think this is optional)
1 tablespoon maple syrup
1/2 teaspoon sesame oil
Mix the sauce ingredients in a bowl and set aside.
Cook noodles per package instructions
Add cooking oil to a skillet then add onions, cook until tender.
Add the carrot, bell pepper and tofu and cook for about 5 minutes.
Add mushrooms, broccoli and cabbage continue cooking until cabbage is tender.
Add the sauce and stir until combined with veggies
Turn off heat and combine noodles and veggies/tofu, making sure everything is well coated with sauce.
Sprinkle with sesame seeds and serve or make ahead and refrigerate.