By Allison
Ginger Tofu & Mushroom Yakisoba Noodles
Yakisoba fried noodles are a popular street food in Japan... and now closer to home. Make a tasty yakisoba sauce with fragrant Thai spice jelly (chillies, ginger, garlic and lemongrass), then stir-fry wholewheat noodles, tofu and fresh veg for a satisfying plant-based bowl.
Updated at: Sat, 07 Oct 2023 20:21:20 GMT
Nutrition balance score
Great
Glycemic Index
43
Low
Glycemic Load
21
High
Nutrition per serving
Calories441.6 kcal (22%)
Total Fat17.4 g (25%)
Carbs50.1 g (19%)
Sugars16.2 g (18%)
Protein21.8 g (44%)
Sodium1619 mg (81%)
Fiber6.8 g (24%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Top and tail the carrot[s] into quarters lengthways, then cut into batons
Step 2
Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips
Step 3
Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger
Step 4
Boil a kettle
Step 5
Drain the tofu and cut into cubes
Step 6
Add the cornflour and soy sauce to a bowl and mix until combined
Step 7
Add the tofu cubes and mix gently until the cubes are fully coated in the cornflour mixture
Step 8
Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a high heat
Step 9
Once hot, add the tofu cubes and cook for 5-6 min or until golden and crisp
Step 10
Once crisp, transfer the tofu to kitchen paper and set aside, reserving the pan and oil
Step 11
Meanwhile, add the wholewheat noodles to a pot and cover with boiled water until fully submerged
Step 12
Bring to the boil over a high heat and cook for 5-7 min until tender with a slight bite
Step 13
Once tender, drain and reserve a cup of the starchy noodle water
Step 14
Return the pan and oil to a medium-high heat
Step 15
Once hot, add the baby button mushrooms, carrot batons and sliced red pepper and cook for 4-5 min or until beginning to soften
Step 16
While the vegetables soften, combine the miso paste with the Thai spice jelly, mirin and 1 tbsp [2 tbsp] water and mix well until fully combined – this is your yakisoba sauce
Step 17
Trim, then slice the spring onions finely
Step 18
Once the vegetables have softened, return the tofu to the pan with the yakisoba sauce and chopped ginger and cook for 30 secs or until fragrant
Step 19
Add the cooked noodles and half the chopped spring onion and cook for 2-3 min further or until all of the noodles are fully coated in the sauce
Step 20
Add a splash of the starchy noodle water if it's looking a little dry
Step 21
Serve the ginger tofu & mushroom yakisoba and garnish with the remaining chopped spring onion and black sesame seeds
Step 22
Enjoy!
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