Vegetable Yakisoba with Tofu Crumbles

Ingredients

• 200 g Yakisoba noodles (pre‑cooked)
• 150 g Firm tofu
• 1 medium Carrot, julienned
• 1/2 cup Red bell pepper, sliced
• 1 cup Green cabbage, shredded
• 2 tbsp Soy sauce
• 1 tbsp Sesame oil
• 1 tsp Garlic, minced
• 1 tsp Ginger, grated
• 2 tbsp Green onions, sliced(optional)
• 1 tsp Sesame seeds(optional)

Instructions

1. 1

   Press the tofu for 10 minutes, then crumble it with your hands into bite‑size pieces.

2. 2

   Heat the sesame oil in a large skillet or wok over medium‑high heat (about 2 minutes). Add garlic and ginger, sauté 30 seconds until fragrant.

3. 3

   Add the crumbled tofu and stir‑fry 3–4 minutes until lightly golden.

4. 4

   Add the carrots, bell pepper, and cabbage; stir‑fry 3 minutes until vegetables are crisp‑tender.

5. 5

   Stir in the pre‑cooked yakisoba noodles and soy sauce; toss everything together for another 2 minutes to heat through.

6. 6

   Remove from heat, garnish with sliced green onions and sesame seeds if using, and serve.