Veggie-packed yakisoba filled with carrots, cabbage, and mushrooms and flavored with a delicious savory and sweet sauce.
This Oyster Mushroom Yakisoba with Tofu combines stir-fried yakisoba noodles with fresh veggies, a delicious savory sauce, and crispy tofu.
Traditionally, Yakisoba is a Japanese street food made with Yakisoba noodles, stir-fried veggies, and a sweet/sour/salty sauce.
This recipe is by no means the most authentic, but it’s my own take that is nothing short of delicious and super simple to make!
This Oyster Mushroom Yakisoba with Tofu is filled with fresh garlic and ginger; stir fried mushrooms, carrot, onion, and cabbage; crispy tofu; and all tossed in a sweet and sour sauce containing worcestershire sauce, oyster sauce, ketchup, soy sauce, and chili oil.
How to make Oyster Mushroom Yakisoba with Tofu:
- Start by preparing the sauce. Whisk together all ingredients until combined. Set aside.
- Cook noodles according to pkg directions. Drain and rinse with cold water. Set aside.
- Add cubed tofu to a large bowl and toss with cornstarch, ½ tsp kosher salt, and few turns of black pepper. Heat a large skillet or wok over medium-high heat. Add oil and arrange tofu in a single layer. Fry until golden brown on each side, about 2 minutes per side. Transfer tofu to a large plate and set aside.
- Add another tbsp of oil to the same skillet. Heat skillet back up then add veggies and sprinkle of kosher salt. Saute until tender, about 4-5 minutes. Make sure not to overcook as you still want a bit of a bite to them. Add the cooked noodles and break up a bit to loosen. Once noodles are loosened completely, add the sauce and bean sprouts. Toss well until fully combined.
- Serve yakisoba topped with crispy tofu and sliced green onion. Enjoy!
Why you’ll love this Oyster Mushroom Yakisoba with Tofu:
- Simple and easy to make
- Filled with delicious and nutritious fresh veggies
- Tossed in a delicious sweet, savory, and salty sauce
- 100% vegan and can easily be modifiable (add your choice of protein or veggies!)
Frequently asked questions:
Can I sub with other vegetables?
Definitely! Although, I do recommend keeping the oyster mushrooms. Feel free to add your favorite stir fry veggies to this dish, such as bok choy, bell peppers, and snap peas.
Can I sub tofu with another protein?
Feel free to substitute the tofu with cooked chicken, beef, or even shrimp.
Where can I find vegan worcestershire sauce and oyster sauce?
My favorite brand of vegan worcestershire sauce is Annie’s. My favorite vegan oyster sauce is this one.
If you’re looking for more Asian-inspired recipes, you’ll also love this Thai Yellow Curry with Tofu, this Lemongrass Tofu Vermicelli Bowl, and this Spicy Peanut Ramen with Crispy Tempeh.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Veggie-packed yakisoba filled with carrots, cabbage, and mushrooms and flavored with a delicious savory and sweet sauce.
- ¼ cup vegan worcestershire sauce
- 2 tbsp vegan oyster sauce
- 2 tbsp ketchup
- 1 tbsp tamari or low-sodium soy sauce
- 2 tsp chili oil
- 6 oz yakisoba noodles
- 1 block extra-firm tofu, drained and pressed, cubed
- 1 tbsp cornstarch
- 2 tbsp high-heat oil (such as avocado or grapeseed), divided
- 2 cloves fresh garlic, grated
- ½ thumb ginger, grated
- 4 oz oyster mushrooms, torn in half
- ½ medium yellow onion, sliced
- 1 large carrot, chopped on a bias
- ¼ large head cabbage, thinly sliced
- ½ cup bean sprouts
- Kosher salt
- Black pepper
- 2 stalks green onion, chopped, for serving
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Start by preparing the sauce. Whisk together all ingredients until combined. Set aside.
-
Cook noodles according to pkg directions. Drain and rinse with cold water. Set aside.
-
Add cubed tofu to a large bowl and toss with cornstarch, ½ tsp kosher salt, and few turns of black pepper. Heat a large skillet or wok over medium-high heat. Add oil and arrange tofu in a single layer. Fry until golden brown on each side, about 2 minutes per side. Transfer tofu to a large plate and set aside.
-
Add another tbsp of oil to the same skillet. Heat skillet back up then add veggies and sprinkle of kosher salt. Saute until tender, about 4-5 minutes. Make sure not to overcook as you still want a bit of a bite to them. Add the cooked noodles and break up a bit to loosen. Once noodles are loosened completely, add the sauce and bean sprouts. Toss well until fully combined.
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Serve yakisoba topped with crispy tofu and sliced green onion. Enjoy!
