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Veggie Yakisoba

by Dana Bean, RD

Yakisoba noodles, colorful veggies, golden crispy tofu and ginger teriyaki sauce all in a big skillet for this Veggie Yakisoba recipe. Learn about the balance of nutrients in the dish and how to make this yummy dinner!

Veggie Yakisoba

Yakisoba noodles loaded with veggies and teriyaki tofu
Prep Time20 minutes
Cook Time20 minutes
Course: dinner
Keyword: main dish, skillet meal


  • Non-stick pan
  • large skillet


  • 14 oz extra firm tofu drained
  • 3 Tbsp oil
  • 1 Tbsp butter
  • 2 cups broccoli fresh or frozen
  • 1 red pepper sliced
  • 1 cup snap peas
  • 1 cup frozen edamame
  • 18 oz package yakisoba noodles
  • 1/3 cup teriyaki sauce
  • 2 Tbsp soy sauce
  • 1 tsp minced ginger optional
  • 1 tsp sesame seeds optional


  • Start pressing tofu 15min-2 hrs before preparing the rest of the meal. The longer you can do this, the more moisture will release from the tofu (Note 1)
  • Add 1 Tbsp oil and butter to non-stick pan on medium heat. After heated, add tofu and cook for about 10 minutes, turning as tofu cooks until golden brown. Remove from heat. Add 2 Tbsp teriyaki sauce and mix.
  • While the tofu is cooking, add remaining oil (2 Tbsp) to a separate large pan. After heated, add broccoli, red pepper, snap peas, and edamame. Cook for a few minute until softened, then add 1/4 cup water and yakisoba noodles to the pan. Cover and cook for about 5 minutes.
  • Add remaining teriyaki sauce, soy sauce, and minced ginger to skillet. Stir. Add tofu. Top with sesame seeds if desired and enjoy!


Pressing tofu for longer will release more moisture, creating a more crispy tofu when sauteed. Press as a block, then slice into 3 sheets and press again. 
Veggie Yakisoba close up in a large black skillet with white background.

I love a meal where we have so many different flavors and nutrients in the main dish alone. You can of course add sides to this if you’d like, but it’s not necessary for this Veggie Yakisoba. Let’s Take a closer look at the different parts of the recipe.

Each ingredient is thought out and adds something to this dish!

If you’ve tried tofu before and don’t like it, I really recommend trying it crispy style (and with teriyaki). It’s really a game changer when it’s cooked well! I have a separate recipe just for the tofu if you’re going a different direction with the rest of the dish.

The red pepper, snap peas, broccoli and edamame really add color to this dish to make it beautiful. These veggies also add fiber, vitamins, and minerals!

Go for the packaged yakisoba noodles. They come in smaller individual packages, or include 3 smaller packages in one. To get the 18 oz that the recipe calls for, we’ll want to use about 2.5-3 of the individually wrapped packages. You can also just check the ounces on the outside of the package (usually in the lower right hand corner of the package).

Here we’re adding the flavor! I love getting a thicker style teriyaki sauce, but the thinner version works too. Add soy sauce and the minced ginger seriously adds a punch of unique flavor! It’s optional, but I really wouldn’t leave this out if you can help it. Minced ginger in a tube or jar makes it that much easier!

Veggie Yakisoba in large black skillet with white background.

Now this technically isn’t a one pan meal because of the tofu being made separately in a non-stick pan. But, it is very similar! Everything ends up in one pan (just one extra dish!) and we have all elements of a meal in there. The yakisoba noodles offer carbohydrates, the veggies offer fiber, the tofu protein and the sauce adds flavor for satisfaction.

This is another meal that can easily be eaten for lunch the next day. I do think the veggies end up being best right after cooking, but it’s still a great option for leftovers.

  • If an ingredient adds to satisfaction, that’s a good enough reason to include it!
  • A balanced meal can prevent out of control eating later
  • Carbs and are needed and they don’t all have to be whole grains!

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