Ingredients
For the tofu marinade:
396g Cauldron Organic Tofu, drained and pressed for 20-30 minutes, according to pack instructions, cut into approx. 3-4cm triangles
2 tbsp Tamari
2 tbsp mirin
1 tbsp rice vinegar
1 tbsp cornflour
For the Noodles:
2 tbsp sesame oil
2 tbsp vegetable oil
1 small onion, sliced
1 tbsp fresh ginger, grated
1 large carrot, peeled and cut into long thin ribbons
1 Chinese cabbage, shredded
6 spring onions, finely sliced
75g ramen noodles or medium egg noodles if not available, cooked according to pack instructions
1 tbsp sesame seeds
Bunch of parsley, finely chopped
For the Yakisoba Sauce:
3 tbsp vegetarian Worcestershire Sauce
2 tbsp tomato ketchup
1 tbsp soy sauce
1 tsp sugar
