Tofu and Bok Choy Vegan Yakisoba
TOTAL TIME
15mins
-
SERVES
2
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Ingredients
160g firm tofu
1 bunch of bok choy (100g)
1/2 of a carrot (100g)
3 shiitake mushrooms
300g Chinese noodles (steamed/yakisoba type)
3 tbsp water
3 tbsp Kikkoman Vegetarian Oyster Flavoured Sauce
2 tbsp sesame oil
Method
- Cut the tofu into 1.5cm cubes and chop the bok choy into bite-sized pieces. Cut the carrot in half lengthwise, then slice into 3mm pieces on the diagonal. Remove the bottommost part of the stem from the shiitake mushrooms, then slice the remaining stem into thin pieces. Cut the mushroom caps into quarters, then slice thinly.
- Pour sesame oil into a frying pan and stir-fry the carrots and mushrooms over medium heat. Once the carrots become tender, add the tofu and continue to stir-fry.
- Once the tofu has turned golden brown, add the yakisoba noodles, bok choy, and water.
- When the yakisoba noodles have cooked and naturally begin to separate, mix everything together and fully separate the noodles. Add Kikkoman Vegetarian Oyster Flavoured Sauce and continue to stir-fry over medium heat until evenly coated.
Key tip
A hearty vegan yakisoba packed with tofu and vegetables! The contrast of silky tofu and crunchy vegetables pairs with umami-packed shiitake and rich oyster-flavoured sauce to create a yakisoba that you won’t be able to stop eating!
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