Vegan Garlic Sriracha Tofu Yakisoba
Vegan garlic sriracha tofu yakisoba is quick, easy, healthy and so damn amazing.
Servings: 4
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!