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Oyster Mushroom Yakisoba with Tofu

Veggie-packed yakisoba filled with carrots, cabbage, and mushrooms and flavored with a delicious savory and sweet sauce.

Course Main Course
Keyword asian-inspired, easy vegan dinner recipe, oyster mushroom yakisoba with tofu
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings
Author Taavi Moore

Ingredients

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

Stir Fry

  • 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

Instructions

  1. Start by preparing the sauce. Whisk together all ingredients until combined. Set aside.

  2. Cook noodles according to pkg directions. Drain and rinse with cold water. Set aside.

  3. 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. 

  4. 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. 

  5. Serve yakisoba topped with crispy tofu and sliced green onion. Enjoy!