One-Pan Vegan Yakisoba with Ramen Noodles
Equipment
- Large nonstick skillet or wok This is your one-pan wonder. A wok gives you high sides for tossing, but a deep nonstick skillet works just fine.
- Tofu press or weighted plate setup Pressing tofu is key for getting the best texture. If you don’t have a tofu press, wrap the tofu in paper towels and place a heavy pan or books on top.
- Mixing bowls For prepping sauce and dusting tofu with cornstarch.
- Tongs or a spatula Ideal for flipping tofu and stirring noodles.
Ingredients
For the noodles and stir-fry
- 10 oz ramen noodles fresh or shelf-stable; discard seasoning packets if using instant
- 1 tablespoon sesame oil for richness and flavor
- 1 block 14 oz extra-firm tofu, pressed and cubed
- 1 tablespoon cornstarch to help tofu crisp up
- 1 medium onion thinly sliced
- 2 cloves garlic minced
- 1 tablespoon ginger minced
- 1 ½ cups shredded green cabbage
- 1 cup julienned carrots
- 1 red bell pepper thinly sliced
- 1 cup snap peas or green beans
- 2 scallions chopped
- Sesame seeds for garnish
For the yakisoba sauce
- 3 tablespoons soy sauce
- 1 tablespoon vegan Worcestershire sauce
- 1 tablespoon ketchup
- 1 tablespoon maple syrup or sugar
- 2 teaspoons rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon sriracha optional, for a kick
Instructions
Press and prep the tofu
- Start by pressing the tofu for at least 10 minutes to remove excess moisture. This helps it crisp up nicely during cooking. Once pressed, cut it into ¾-inch cubes and toss in a bowl with cornstarch until evenly coated.
Mix the yakisoba sauce
- In a small bowl, whisk together soy sauce, vegan Worcestershire, ketchup, maple syrup, rice vinegar, sesame oil, and sriracha. This homemade yakisoba sauce hits that sweet-salty-tangy-umami balance and is the backbone of the dish. If you're ever looking for a DIY alternative to bottled versions in your favorite yakisoba recipe vegetarian, this one’s a keeper.
Crisp the tofu
- Heat 1 tablespoon of sesame oil in your skillet or wok over medium heat. Add tofu cubes and cook undisturbed for 3–4 minutes per side, or until golden brown and crispy on all sides. Remove from pan and set aside.
Sauté the aromatics and veggies
- In the same pan, add garlic, ginger, and onion. Sauté for 2 minutes until fragrant. Add cabbage, carrots, bell pepper, and snap peas. Stir-fry for about 5–6 minutes, or until vegetables are slightly softened but still vibrant. You're aiming for that perfect veggie yakisoba texture—tender with a bit of bite.
Cook the noodles
- While the veggies cook, prepare the ramen noodles according to package directions (usually boil for 2–3 minutes). Drain and rinse under cool water to stop the cooking process.
Combine everything
- Add the cooked noodles and crispy tofu back to the skillet with the veggies. Pour in the yakisoba sauce and toss everything together over medium-high heat until the sauce is evenly distributed and the dish is warmed through—about 2 minutes.
Finish and serve
- Sprinkle chopped scallions and sesame seeds over the top, and serve hot straight from the pan.