In a bowl combine all yakisoba sauce ingredients together, set them aside. Preheat skillet on high heat with a little bit of oil. Individually cook all vegetables and set them …
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Add the noodles, tofu, veggies and sauce to the skillet. Stir and cook for 1 to 2 minutes over medium-high heat. Top with some black sesame seeds (optional) and serve. Keep the vegan yakisoba in a sealed container in the fridge for 3 to 4 days.
Then, place something heavy on top, like a cast iron skillet. Allow the tofu block to sit under the cast iron skillet for 15-20 minutes. Pat it dry and then cut it into cubes. Sugar, ketchup, worcestershire sauce, soy sauce and oyster sauce combine to make the perfect yakisoba sauce.
The flatter you make them, the crispier they’ll be. These low-carb vegan recipes make it easy to stick to your healthy lifestyle! From soup to salad to chili, low-carb and plant-based go hand-in-hand. Select your favorite recipe.
Yakisoba means “fried buckwheat” and is a typical Japanese dish. We haven’t fried our noodles and our recipe is low in fat. Yakisoba is made with a sauce called tonkatsu or budgoll, but all the brands I’ve found use nasty ingredients like high fructose corn syrup, so I prefer to make a healthier version at home.