Teriyaki Tofu Yakisoba

Name: Teriyaki Tofu Yakisoba
Prep time: 18 min
Cook time: 22 min
Total time: 40 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 14 oz (400 g) extra-firm tofu, drained, pressed 15 minutes, and cut into ¾-inch (2 cm) cubes; 2 tbsp (16 g) cornstarch; 2 tbsp (30 ml) neutral oil (such as canola or avocado); 3 tbsp (45 ml) soy sauce; 3 tbsp (45 ml) mirin; 1 tbsp (12 g) light brown sugar, packed; 1 tbsp (15 ml) unseasoned rice vinegar; 1 tsp (5 ml) toasted sesame oil; 4 tbsp (60 ml) water, cold; 1 tsp (3 g) cornstarch; 16½ oz (465 g) fresh yakisoba noodles, about 3 packages (5.5 oz / 155 g each), seasoning packets discarded; 1 tbsp (15 ml) neutral oil (such as canola or avocado); 1 small (100 g) yellow onion, halved and cut into thin ¼-inch (6 mm) slices; 1 large (120 g) carrot, peeled and cut into thin matchsticks about 2 inches (5 cm) long; 4 cups (300 g) green cabbage, cored and sliced into ½-inch (1 cm) ribbons; 3 cloves (10 g) garlic, finely minced; 1 tbsp (8 g) fresh ginger, peeled and finely grated; 4 whole (40 g) scallions, white and green parts thinly sliced; 2 tsp (6 g) toasted sesame seeds; 2 tbsp (30 g) pickled red ginger (beni shoga), drained (optional)

From the MyKitchenBank Kitchen

Chewy yakisoba noodles tossed with crisp-edged cornstarch-coated tofu, cabbage, and carrots in a glossy homemade vegan teriyaki sauce. It's a fast, filling weeknight stir-fry.

Prep: 18 min
Cook: 22 min
Wait: 15 min
Total: 55 min
Makes: 4 generous servings (about 2 cups / 400 g each)

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Ingredients

4 servings

For the tofu
14 oz (400 g) extra-firm tofu, drained, pressed 15 minutes, and cut into ¾-inch (2 cm) cubes
2 tbsp (16 g) cornstarch
2 tbsp (30 ml) neutral oil (such as canola or avocado)
For the teriyaki sauce
3 tbsp (45 ml) soy sauce
3 tbsp (45 ml) mirin
1 tbsp (12 g) light brown sugar, packed
1 tbsp (15 ml) unseasoned rice vinegar
1 tsp (5 ml) toasted sesame oil
4 tbsp (60 ml) water, cold
1 tsp (3 g) cornstarch
For the stir-fry
16½ oz (465 g) fresh yakisoba noodles, about 3 packages (5.5 oz / 155 g each), seasoning packets discarded
1 tbsp (15 ml) neutral oil (such as canola or avocado)
1 small (100 g) yellow onion, halved and cut into thin ¼-inch (6 mm) slices
1 large (120 g) carrot, peeled and cut into thin matchsticks about 2 inches (5 cm) long
4 cups (300 g) green cabbage, cored and sliced into ½-inch (1 cm) ribbons
3 cloves (10 g) garlic, finely minced
1 tbsp (8 g) fresh ginger, peeled and finely grated
To finish
4 whole (40 g) scallions, white and green parts thinly sliced
2 tsp (6 g) toasted sesame seeds
2 tbsp (30 g) pickled red ginger (beni shoga), drained (optional)

Equipment (6)

14-inch (35 cm) wok or 12-inch (30 cm) deep nonstick or carbon steel skillet
Large bowl for tossing the tofu and loosening the noodles
Small bowl or jar for the sauce
Clean kitchen towels or paper towels for pressing the tofu
Heavy skillet or cookbook to weigh down the tofu
Spatula and tongs or long chopsticks

Steps

Before you start

Use extra-firm tofu. Softer tofu breaks apart in the pan and won't get crisp.
Fresh yakisoba noodles usually come with seasoning packets. Set those aside. This recipe uses its own vegan sauce, and some packets contain animal ingredients.
Chop everything before you turn on the stove. The stir-fry moves quickly once the pan is hot.
Use a 14-inch (35 cm) wok or a 12-inch (30 cm) deep skillet. A smaller pan crowds the noodles and steams them instead of frying them.

1
Press the tofu
- Drain the tofu and set it on a few layers of clean towel or paper towel.
- Cover it with more towel, set a heavy skillet or a few cookbooks on top, and let it press for 15 minutes.
- Use this time for the next steps.
- Cut the pressed block into ¾-inch (2 cm) cubes.
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Ready when: Towels are damp and the tofu feels noticeably firmer and drier
Tip: Dry tofu is the secret to a crisp crust. Water left in the tofu makes it steam and stick.
2
Mix the sauce
- In a small bowl or jar, whisk together the soy sauce, mirin, brown sugar, rice vinegar, sesame oil, water, and 1 tsp cornstarch.
- Stir until the sugar and cornstarch dissolve and no lumps remain.
- Set aside.
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Ready when: Sauce looks smooth and the sugar granules have dissolved
Tip: Whisk again right before pouring it in. Cornstarch sinks to the bottom as it sits.
3
Prep vegetables and noodles
- Slice the onion, carrot, cabbage, scallions, garlic, and ginger as described and keep them in separate piles near the stove.
- Put the noodles in a large bowl, pour over enough hot tap water to cover, and loosen them gently with your fingers or chopsticks for about 1 minute.
- Drain well in a colander.
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Ready when: Noodle strands separate easily and no longer clump in a block
Tip: Don't soak the noodles longer than 1 minute. They finish cooking in the pan and will turn mushy if overdone.
4
Coat the tofu
- Put the pressed tofu cubes in a large bowl.
- Sprinkle with the 2 tbsp cornstarch.
- Toss gently with a spatula or by shaking the bowl until every cube has an even, dry-looking white coating.
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Ready when: No wet spots are visible and loose cornstarch is only a light dusting in the bowl
Tip: Coat just before cooking. Left to sit, the cornstarch turns gummy.
5
Pan-fry the tofu
- Heat the 2 tbsp tofu oil in the wok or large skillet over medium-high heat until it shimmers, about 1 minute.
- Add the tofu in a single layer and leave it alone for 2 minutes.
- Then turn the cubes every 2 minutes with a spatula for a total of 8 to 10 minutes.
- Move the tofu to a plate.
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Ready when: All sides are deep golden and crisp, and the cubes release easily from the pan
Tip: If the tofu sticks, wait another 30 seconds. It releases once the crust forms. Wipe out any burnt bits, but leave the pan on the heat.
6
Stir-fry the vegetables
- Return the empty pan to high heat and add the 1 tbsp vegetable oil.
- Add the onion and carrot and stir-fry for 2 minutes.
- Add the cabbage and cook, tossing often, for 2 to 3 minutes.
- Push the vegetables to one side, add the garlic and ginger to the cleared space, and stir for 30 seconds before mixing everything together.
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Ready when: Cabbage is wilted at the edges but still crunchy, carrots are bright, and the garlic smells fragrant without browning
Tip: If the garlic starts to darken, lower the heat right away. Burnt garlic turns the whole dish bitter.
7
Add noodles and sauce
- Add the drained noodles to the vegetables and toss with tongs for 1 minute to heat them through.
- Give the sauce a quick whisk and pour it evenly over everything.
- Keep tossing for 2 minutes.
- The sauce will bubble, thicken, and cling to the noodles.
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Ready when: Noodles look glossy and evenly brown, and no thin sauce pools at the bottom of the pan
Tip: If the noodles stick to the pan, add 1 to 2 tbsp of water and keep tossing.
8
Fold in tofu and scallions
- Return the crispy tofu to the pan along with half of the sliced scallions.
- Toss gently for 1 minute, just long enough to warm the tofu and coat it with sauce.
- Remove the pan from the heat.
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Ready when: Tofu is hot and lightly glazed, with most edges still crisp
Tip: Fold gently. Hard stirring breaks the tofu and softens the crust.
9
Garnish and serve
- Divide the yakisoba among 4 warm bowls or plates.
- Top with the remaining scallions, the toasted sesame seeds, and the pickled red ginger, if using.
- Serve right away while the noodles are hot and the tofu is crisp.

Good to know

Tips

Cook the tofu in one layer. If your pan is too small, fry it in two batches so it crisps instead of steaming.
Keep the vegetables crunchy. Cabbage releases water as it cooks, so high heat and a short cooking time keep the dish from getting soggy.
Add a handful of sliced shiitake mushrooms, snow peas, or bell pepper with the onion and carrot for extra vegetables.
For a spicy version, stir 1 to 2 tsp of sriracha or chili garlic sauce into the teriyaki sauce.

Make ahead

You can press and cube the tofu, slice the vegetables, and mix the sauce up to 24 hours ahead. Keep each in a separate covered container in the fridge. Coat and fry the tofu just before cooking.

Storage & reheating

Room temperature: up to 1 hour after cooking. Fridge: store in an airtight container for up to 3 days. The tofu will soften. Freezer: not recommended, because the noodles and cabbage turn soft. To reheat, stir-fry in a skillet over medium heat with 1 to 2 tbsp of water for 3 to 4 minutes until hot throughout, or microwave covered for 1 to 2 minutes.

Substitutions

fresh yakisoba noodles → dried ramen noodles (discard the seasoning), cooked 1 minute less than the package directs, or cooked udon. Use about 12 oz (340 g) dried noodles. Drain well and toss with ½ tsp oil so they don't clump.
mirin → dry sherry or rice wine plus an extra ½ tsp brown sugar. Use 3 tbsp (45 ml) of the wine. The flavor will be slightly less sweet and rounded.
soy sauce → tamari. Makes the dish gluten-free only if the noodles are also gluten-free, such as rice noodles. Standard yakisoba contains wheat.
extra-firm tofu → tempeh, cut into ¾-inch cubes. Pan-fry the same way, but steam it for 5 minutes first to reduce bitterness.