Vegetarian Yakisoba

This recipe is inspired by Mark Bittman and adapted from one of his recipes. I am addicted to cooking podcasts. I can often be found learning how to make obscure dishes while on the subway during my morning commute. While everyone else is playing Angry Birds or reading their Kindle, I am learning how to properly fillet a whole fish or spatchcock a chicken. I’m not complaining.

Today, I was catching up with Mark Bittman. He was preaching about the virtues of yakisoba. All I could think of are those commercials where they suggest that those heat & eat cups of Yakisoba bring families together. Anyhow, Mark Bittman had me at “fast food.” Aside from the ease of preparation and the fact that it’s hard to mess up, I like the flavors of the sauce and I had all the necessary ingredients at home. When the hubster came home and had a plateful, he declared it blogworthy. ¬†So here it is.

Vegetarian Yakisoba 
adapted from Mark Bittman’s recipe

8-10 oz. Asian noodle – an egg noodle or gluten free soba is best
1 container of tofu – drained and sliced up
2 tbsp. chopped ginger
2 tbsp. chopped garlic
1 tbsp. vegetable oil
1 cup shredded cabbage
1/2 cup shredded carrots
1 cup cut up broccoli
1/2 cup sliced mushrooms
1/2 cup chopped peppers
2 tbsp. chopped scallions

2 tbsp. ketchup
2 tbsp. Worcestershire sauce (I use a fish-free version)
2 tbsp. mirin or sugar
1 tbsp. sriracha or other hot sauce
2 tbsp. soy sauce

Marinate the drained tofu in some sesame oil and soy sauce for about 15 minutes.

Boil a pot of water and cook the noodles. Drain and set aside.

In a large wok, heat up the oil.

Add the ginger and garlic to the pan. Cook for 1 minutes. Add the tofu. Cook for 5 minutes.

Add in the rest of the veggies, except for the scallions.

Stir fry everything together for a few minutes.

In a small bowl, mix up the sauce ingredients.

Pour and mix them in to the vegetables.

Stir in the noodles.

Plate it up. Garnish with some chopped scallions.

Vegetarian Yakisoba


About Hindy Garfinkel
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