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
- 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
- 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!