Dinner · Japanese
Yakisoba with tofu and cabbage
Japanese-style stir-fried noodles (spaghetti stands in for yakisoba noodles) with crisp tofu, cabbage, carrot and shiitake in a tangy savoury sauce.
- Serves
- 3
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Vegan here means no meat, fish, dairy, eggs or honey.
Ingredients
For 3 plates- 300 g extra firm tofu, sliced
- 1 tbsp cornstarch
- 2 tbsp vegetable oil
- 180 g dried spaghetti
- 250 g green cabbage, shredded
- 100 g carrots, cut into sticks
- 100 g shiitake mushrooms, sliced
- 3 green onions, sliced
- 2 garlic cloves, minced
- 3 tbsp soy sauce
- 2 tbsp ketchup
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1 tsp sesame seeds
Method
Pat the tofu dry, cut into slices and toss with the cornstarch. Fry in half the oil for 6 minutes, turning, until crisp. Set aside.
Cook the noodles as the packet says, drain and rinse.
Mix the soy sauce, ketchup, vinegar and sugar.
Stir-fry the cabbage, carrot, shiitake and garlic in the rest of the oil for 4 minutes over high heat.
Add the noodles and sauce, toss for 2 minutes, fold in the tofu and top with green onions and sesame seeds.