Vegetarian yakisoba recipe
Yakisoba simply means stir-fried noodles, and this classic dish is bursting with fresh Asian flavours. A proper stir-fry should be piping hot, with the vegetables cooked through but still crunchy. Have all the ingredients measured and prepared before you start to cook, that way it takes only minutes from wok to plate.
Ingredients
- 2 tbsp Tamari soy sauce
- 1 tbsp Sesame oil
- 6 tbsp Teriyaki sauce
- 350 g Tofu, patted dry and cut into 1.5cm cubes
- 4 tbsp Cashew nuts
- 1 tbsp Kecap manis
- 325 g Soba noodles
- 250 g Long-stemmed broccoli, ends trimmed
- 3 tbsp Sunflower oil
- 1 Large yellow pepper, deseeded and cut into strips
- 2 Garlic cloves, finely chopped
- 1 2.5cm piece of root ginger, peeled and finely sliced
- 8 Spring onions, sliced diagonally
- 1 pinch Freshly ground black pepper
- 2 tbsp Pink picked ginger, to serve
- 2 tbsp Tamari soy sauce
- 1 tbsp Sesame oil
- 6 tbsp Teriyaki sauce
- 12.3 oz Tofu, patted dry and cut into 1.5cm cubes
- 4 tbsp Cashew nuts
- 1 tbsp Kecap manis
- 11.5 oz Soba noodles
- 8.8 oz Long-stemmed broccoli, ends trimmed
- 3 tbsp Sunflower oil
- 1 Large yellow pepper, deseeded and cut into strips
- 2 Garlic cloves, finely chopped
- 1 2.5cm piece of root ginger, peeled and finely sliced
- 8 Spring onions, sliced diagonally
- 1 pinch Freshly ground black pepper
- 2 tbsp Pink picked ginger, to serve
- 2 tbsp Tamari soy sauce
- 1 tbsp Sesame oil
- 6 tbsp Teriyaki sauce
- 12.3 oz Tofu, patted dry and cut into 1.5cm cubes
- 4 tbsp Cashew nuts
- 1 tbsp Kecap manis
- 11.5 oz Soba noodles
- 8.8 oz Long-stemmed broccoli, ends trimmed
- 3 tbsp Sunflower oil
- 1 Large yellow pepper, deseeded and cut into strips
- 2 Garlic cloves, finely chopped
- 1 2.5cm piece of root ginger, peeled and finely sliced
- 8 Spring onions, sliced diagonally
- 1 pinch Freshly ground black pepper
- 2 tbsp Pink picked ginger, to serve
Details
- Cuisine: Japanese
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 60 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- In a shallow bowl, mix together the tamari, sesame oil and teriyaki sauce. Add the tofu and turn to coat, then leave to marinate for at least 1 hour
- Toast the cashew nuts in a dry frying pan over a medium-low heat for 2-3 minutes, stirring occasionally, until golden. Transfer to a bowl, add the kecap manis and stir to coat the nuts. Return the nuts to the frying pan and cook for 1 minute, turning once, until golden and glossy. Watch carefully as they can easily burn. Remove the nuts from the pan, spread them out on a baking sheet and leave to cool
- Cook the soba noodles according to the packet instructions, adding the broccoli 2 minutes before the end of the cooking time. Drain and refresh under cold running water
- Heat a large wok over a high heat. Add 2 tablespoons of the sunflower oil and fry the tofu over a medium heat, reserving the marinade, for 8-10 minutes, turning occasionally, until golden. Remove from the wok and set aside, covered
- Wipe the wok with kitchen paper, then heat the remaining sunflower oil over a medium heat. Add the yellow pepper, garlic, ginger and the white part of the spring onions and stir well. Turn the heat down to medium-low and add the broccoli, noodles and reserved marinade. Stir until combined and warmed through, then season with pepper. Divide into four large, shallow bowls. Top with the tofu, nuts, the green part of the spring onions and the pickled ginger, then serve
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Nicola's book: New Vegetarian Kitchen
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