Cauldron

Tofu Yakisoba Noodles

No press, no mess! Our Cauldron Extra Firm Tofu is marinated in Asian-inspired flavours to pack extra deliciousness into this vegan Tofu Yakisoba Noodles recipe. With a kick of pickled ginger, this one’s a plant fantastic dinner winner.

Serves 4
40 mins
Easy
Vegan
241 cals (per serving)
Yaki soba noodles with slices of Cauldron Extra Firm Tofu served in a dark dish with pink chopstick
Cauldron Extra Firm Tofu pink packaging

Made with our Extra Firm Plant-Based Tofu

High in protein
Vegan
High in calcium
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Ingredients:

For the marinated tofu

  • 2 x 220g packs Cauldron Extra Firm Tofu

  • 2 tbsp. low salt soy sauce

  • 1 tbsp. rice wine vinegar  

For the Yakisoba Style noodles

  • 100g ramen noodles  

  • A drizzle sesame oil

  • 4 spring onions, sliced 

  • ½ red pepper, thinly sliced  

  • 1 small carrot, sliced into ribbons 

  • 1 thumb ginger, grated 

  • 1/8 Chinese cabbage, shredded 

  • 50g shitake mushrooms, sliced

  • 1 tbsp. vegetarian Worcester sauce

  • 1 tbsp. reduced sugar tomato ketchup

  • 1 tbsp. low salt soy sauce 

To serve

  • ½ tsp. sesame seeds

  • 20g pickled ginger

  • A handful of coriander leaves

  • 4 unwaxed lime wedges

Our tip

To really pack a flavour punch into these Yakisoba noodles, marinate the Cauldron Extra Firm Tofu overnight in the fridge. 

Method:

For the marinated tofu

  1. Mix the soy sauce and vinegar in a bowl. 

  2. Slice the Cauldron Extra Firm Tofu block into 8 slices. Dip the sliced tofu into the marinade. Cover and marinate for 30 minutes in the fridge.

For the Yakisoba noodles

  1. Cook the noodles as per pack instructions. Drain and set to one side. 

  2. Heat a drizzle of sesame oil in a non-stick frying pan or wok over a medium high heat. Add the spring onions and red pepper, stir fry for 1 minute.

  3. Add the carrot, ginger, cabbage, and mushrooms, stir fry for 3 minutes.

  4. Mix the Worcester sauce, ketchup, and soy sauce in a ramekin. Add the cooked noodles and prepared sauce to the frying pan, toss to combine and cook for one minute to warm through.

  5. Heat a griddle pan over a high heat. Griddle the marinated tofu slices for 3 minutes on each side.

To serve

  1. Divide the Yakisoba noodles between 4 warmed serving bowls. Top each bowl with 2 griddled tofu slices, scatter with sesame seeds. Garnish with pickled ginger, coriander leaves and lime wedges.

Our tip

To really pack a flavour punch into these Yakisoba noodles, marinate the Cauldron Extra Firm Tofu overnight in the fridge. 

Hungry for ideas?

Fancy an Indian? Thai? Peruvian? Our recipes take inspiration from every nation. Veggie or vegan, quick hits or fancy plants creations, we’ve got you. Take a bite… and another!