My favorite noods are garlic sriracha tofu yakisoba noods.
Vegan garlic sriracha tofu yakisoba is a totally essential, quick and healthy meal. Perfect for weeknights, easy to make with whatever veggies you have on hand, and seriously incredibly delicious. When I taste something for the first time, and I make an audible “holy crap! That’s delicious!” When I am the only one around to hear it, you know it must be good!
Yakisoba noodles are amazing. They also usually come fresh, which means way less work for you. All you need to do is cook the tofu and veggies, then pour the sauce and yakisoba noodles into the same pan. It just needs to all be heated together and you are DONE!
The sauteed garlic mixed with the yakisoba sauce that has sriracha in it is such a great combination! Traditionally, yakisoba noodles are dressed with oyster sauce and/or Worcestershire sauce. So to create my vegan tofu yakisoba, I added some liquid smoke to mimic the smoky meatyness of the two sauces. Let me tell you, it was a very good idea. The sauce is rich and flavorful and super well balanced!
I implore you to give this tofu yakisoba a try. If you have never tried anything like this, it is a great and easy place to start! Even my daughter goes crazy for this perfect noodle dish, I just usually cut back on the sriracha if I am making it for her. Since she thinks everything is too spicy!
Fresh yakisoba noodles should be easy to find, they carry them in all of my local grocery stores, and every brand I saw was naturally vegan. Even though yakisoba translates to fried buckwheat, the noodles are actually made from wheat and water. Whatever is means, they are fabulous!
Vegan Garlic Sriracha Tofu Yakisoba
Ingredients
- 1 Block Extra firm tofu
- 2 tsp. Sesame oil
- 4 Cloves Garlic, chopped
- 1/2 C. Green beans, chopped
- 1 Large Carrot, chopped
- 1/4 C. Soy sauce
- 1 Tbsp. Rice wine vinegar
- 1 tsp. Liquid smoke
- 1-2 Tbsp. Sriracha
- 2 Tbsp. Brown sugar or coconut sugar
- 14 oz. Yakisoba noodles, fresh
- Cilantro for garnish
Instructions
- Start by pressing your tofu. Drain and cut the tofu into cubes. Place them on a paper towel, cover with more paper towels and place something heavy on top. Press the tofu while you prep the veggies and sauce.
- Chop the garlic, green beans, and carrots and set aside.
- Then in a small mixing bowl, combine the soy sauce, rice wine vinegar, liquid smoke, sriracha (using 1 tbsp. if you want it less spicy and 2 if you want it pretty spicy), and sugar of choice. Whisk to combine and set that aside as well.
- Now, once the tofu has been pressed for at least 15 minutes or so, the longer the better, heat the sesame oil in a wok or non stick pan on medium high.
- Then add in the cubed tofu. Brown the tofu on each side, by leaving it in the pan on one side for 2-4 minutes until one side is brown, then flip and repeat on each side until the entire cube is brown. Reducing heat as needed.
- Then add in the chopped veggies and garlic. Toss and saute for 2-4 more minutes until the veggies are cooked, but still crisp.
- Now, add the fresh yakisoba noodles to the pan. Separating the noodles if they need to be. Then pour in the sauce, scraping the bottom of the bowl to make sure you get all the sugar.
- Toss everything together, reduce heat to low, and let simmer for a minute until the sauce has coated everything and the noodles are nice and hot.
- Serve immediately. Garnish with more sriracha if you like, and some cilantro!
This looks delicious!! Been looking for a nice quick noodle stir fry recipe for ages. Can’t wait to try this!
I couldn’t find any fresh yakisoba noodles at my local Whole Foods… can I just cook regular buckwheat noodles beforehand to use?
I couldn’t find any fresh yakisoba noodles at my Whole Foods. Can I just make buckwheat noodles beforehand and use those?
That should work out! I think any noodles you want would work as long as they are cooked before going into the pan with everything else!
This looks divine! 😛 Can you tell me what kind of chili’s/peppers those are?
Delicious! Thanks for another fantastic recipe. 🙂
This has become one of my favorite recipes!!! Sometimes I add asparagus. It’s so quick and easy and makes for great leftovers. Thanks so much!
The pictures show green onions (scallions) and chilli peppers but I don’t see those in your list of ingredients.
Those are just garnishes. I added the chili peppers just for the photo. The green onions are a great addition though if you want to top with them.
Great flavor in the sauce! The recipe lends itself to a variety of veggies- asparagus, snap peas, etc. the hardest part was browning all surfaces of the tofu cubes. Definitely a keeper!
Just recently I used a Tofu recipe that was cubed & I put it in my air fryer and worked out Beautifully!! No oil!! I loved it!! I added a tiny bit of corn starch to the tofu – it was perfect!!
soo good! i love noodle dishes and this one is right up there! Cheers!
This was delicious. I’m super excited to be discovering wonderful tofu dishes.
I used 1T sriracha. Next time I’ll cut it by 1/3 to 1/2 because my kids thought it was too spicy. I baked the tofu… I don’t have a comfort level with pan frying and was afraid of a mess with my stainless steel pans and sticking. I mixed the tofu with 1T soy and 1/2 T corntarch and bakes at 400 for 25min on parchment paper.
Thanks a bunch!
I made this with broccoli instead of green beans and a spaghetti squash instead of noodles 🥰🥰🥰🥰 it was DELISH. Thanks!
This is the perfect recipe for when you’re craving take out for the flavor and for the convenience. This recipe comes together SO quickly and easily adaptable to what you have on hand as well. I made it once with tofu and another time with tempeh. I switched out the sugar for maple as well. This recipe will be on rotation for sure.
Great idea for maple! Thx Kristen!
I can hardly wait to try these other tofu recipes! Thank you so much Rabbit & Wolves!!
Really good and super easy. Thanks!
A favorite here and we substituted whole wheat noodles and different veggies, and still so good.