Veggie Yakisoba
Yakisoba noodles loaded with veggies and teriyaki tofu
Equipment
- Non-stick pan
- large skillet
Ingredients
- 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
Instructions
- 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!
Notes
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.