Night Lantern Izakaya · Main dishes

Crispy Tofu & Mushroom Yakisoba

Name: Crispy Tofu & Mushroom Yakisoba
Total time: 35 min
Yield: 4 servings
Ingredients: 400 g Extra-firm tofu; 2 tbsp Cornstarch; 3 tbsp Neutral oil; 450 g Fresh yakisoba or ramen noodles; 150 g Shiitake mushrooms; 250 g Green cabbage; 1 whole Carrot; 1 whole Onion; 3 whole Green onions; 100 g Bean sprouts; 3 tbsp Ketchup; 3 tbsp Soy sauce; 1 tbsp Rice vinegar; 1 tbsp Brown sugar; 1 tsp Toasted sesame oil; 2 tbsp Pickled red ginger, optional; 1 tbsp Toasted sesame seeds

Fast, smoky stir-fried noodles with shiitake, cabbage, carrot and bean sprouts in a tangy-sweet house sauce, topped with golden cubes of crispy tofu, pickled ginger and sesame.

35 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Extra-firm tofu400 g
Cornstarch2 tbsp
Neutral oil3 tbsp
Fresh yakisoba or ramen noodles450 g
Shiitake mushrooms150 g
Green cabbage250 g
Carrot1 whole
Onion1 whole
Green onions3 whole
Bean sprouts100 g
Ketchup3 tbsp
Soy sauce3 tbsp
Rice vinegar1 tbsp
Brown sugar1 tbsp
Toasted sesame oil1 tsp
Pickled red ginger, optional2 tbsp
Toasted sesame seeds1 tbsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Soy (tofu, soy sauce), wheat (noodles, soy sauce) and sesame. Check noodle labels for egg; with egg-free noodles this dish is vegan.

Method

Prep the tofu and sauce

Press the tofu between paper towels under a heavy pan for 10 minutes, then cut into 2 cm cubes. Whisk the ketchup, soy sauce, rice vinegar, brown sugar and sesame oil together in a small bowl.

Crisp the tofu

Toss the tofu with the cornstarch. Heat 2 tbsp of the oil in a large non-stick skillet or wok over medium-high heat and fry the tofu for 8–10 minutes, turning, until golden and crisp on all sides. Move to a plate.

Loosen the noodles

Rinse the noodles briefly under hot water and gently pull them apart, or prepare them according to the packet. Drain well.

Stir-fry the vegetables

Add the remaining 1 tbsp oil to the pan over high heat. Stir-fry the sliced onion and carrot matchsticks for 2 minutes, add the sliced shiitake for 2 minutes, then the shredded cabbage for 2 minutes, until just wilted with a little char.

Toss it together

Add the noodles and sauce and toss with tongs for 2–3 minutes, until the noodles are hot, glossy and starting to catch in places. Add the bean sprouts, green onions and tofu and toss for 30 seconds more.

Serve

Pile into bowls and top with pickled ginger and sesame seeds.

Let the noodles sit untouched in the hot pan for 30 seconds between tosses: those crispy, caramelised bits are the best part of yakisoba.

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