Yakisoba-Style Noodles and Tofu
with Veggies and Sweet-Savoury Sauce
Slurp your way to dinnertime heaven with this recipe. Inspired by beloved Japanese noodles known as "Yakisoba", we're pairing them with saucy veggies and tender roasted tofu for your new dinnertime fave.
Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Spaghetti (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Mushrooms • Carrots • Vegetarian oyster sauce (water, sugars (sugar, fancy molasses), salt, modified corn starch, soy sauce (soybean, maltodextrin, salt), hydrolyzed soy protein, mushroom juice concentrate, soybean oil, yeast extract, natural flavour (soy), xanthan gum, phosphoric acid, caramel, potassium sorbate, sodium benzoate) (soy) • Snow peas • Sweet chili sauce (sugars (sugar, glucose), water, modified corn starch, apple cider vinegar, vinegar, chili peppers, salt, ginger, dehydrated red bell pepper, spices, dried garlic, crushed chilies, soybean oil, natural flavour, xanthan gum, acetic acid, citric acid, canola oil, paprika oleoresin, natural paprika flavour, caramel, potassium sorbate, sodium benzoate, calcium disodium EDTA) • Worcestershire sauce (water, sugars (sugar, fancy molasses), worcestershire sauce concentrate (vinegar, blackstrap molasses, glucose, water, caramel, garlic powder, sugar, spices, tamarind, natural flavour), vinegar, salt, spices, natural flavour, potassium sorbate) • Green onion • Cornstarch • Moo shu spice blend (garlic powder, sugar (maltodextrin), spices, soy sauce powder [soy sauce (soybeans, wheat, salt), maltodextrin, salt], salt, silicon dioxide) (soy, wheat, sulphites).
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Tofu
(Contains: Soy May contain traces of: Wheat)
170 g
Spaghetti
(Contains: Wheat)
113 g
Mushrooms
113 g
Carrot, julienned
56 g
Snow Peas
1 unit(s)
Green Onion
¼ cup
Vegetarian Oyster Sauce
(Contains: Soy May contain traces of: Mustard, Gluten, Milk, Sulphites, Fish, Crustaceans, Tree nuts, Wheat, Egg, Soy, Sesame)
2 tbsp
Sweet Chili Sauce
(May contain traces of: Tree nuts, Wheat, Fish, Sulphites, Soy, Milk, Gluten, Sesame, Crustaceans, Egg, Mustard)
1 tbsp
Worcestershire Sauce
(May contain traces of: Sesame, Wheat, Sulphites, Mustard, Soy, Gluten, Crustaceans, Milk, Tree nuts, Egg, Fish)
9 g
Cornstarch
(May contain traces of: Soy, Sesame, Fish, Milk, Egg, Mustard, Triticale, Sulphites, Crustaceans, Wheat, Tree nuts, Peanuts)
9 g
Moo Shu Spice Blend
(Contains: Soy, Sulphites, Wheat May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame)
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 425°F.
- Wash and dry all produce.
- Bring a large pot of salted water to a boil over high.
- Meanwhile trim, snow peas.
- Thinly slice mushrooms and green onions.
- To a shallow dish, add cornstarch and Moo Shu Spice Blend. Stir to combine. (TIP: Break up any clumps in the spice blend for an even seasoning! This is your tofu seasoning.)
- Heat a large non-stick pan over medium.
- While the pan heats, pat tofu dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over.
- Working with one piece of tofu at a time, firmly press both sides into tofu seasoning to coat completely.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then tofu. Pan-fry for 2-3 min per side, until golden.
- Transfer to an unlined baking sheet. Rinse out the pan. Roast tofu in the middle of the oven for 6-8 min, until golden.**
- While tofu cooks, add spaghetti to the boiling water. Cook for 12-13 min, until tender but still firm to the bite.
- Reserve 1/4 cup (1/2 cup) pasta water. Strain spaghetti, then return to the pot, off heat.
- Meanwhile, to a medium bowl, add vegetarian oyster sauce, sweet chili sauce, Worcestershire sauce, and 1/4 tsp (1/2 tsp) sugar. Stir to combine. (NOTE: This is your noodle sauce.)
- Reheat the same pan (from step 2) over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then mushrooms. Cook for 3-4 min, stirring often, until tender and golden.
- Add snow peas and carrots. Season with salt and pepper. Cook for 1-3 min, stirring often, until tender-crisp.
- Once tofu is cooked, transfer to a cutting board. Rest for 2-3 min.
- To the pan with veggies, add spaghetti, reserved pasta water and all but 1 tbsp (2 tbsp) of noodle sauce mixture.
- Season with salt and pepper. Cook for 2-3 min, stirring often, until noodles are coated and sauce thickens slightly.
- Thinly slice tofu.
- Divide noodles between plates
- Top noodles with tofu.
- Drizzle reserved noodle sauce over top.
- Sprinkle green onions over top.
If you've opted to get tofu, pat dry with paper towels. Cut tofu in half parallel to the cutting board. (NOTE: You will have two square tofu steaks per block.) Using a fork, poke tofu all over. Season and roast tofu the same way the recipe instructs you to season and roast pork, decreasing roasting time to 6-8 min, until golden.
Plate tofu in the same way the recipe instructs you to plate the pork.