Vegetable Yakisoba with Crispy Tofu

Ingredients

• 9 oz yakisoba noodles (or soba)
• 10 oz extra-firm tofu, pressed and cubed
• 2 cups mixed vegetables (bell pepper, cabbage, carrots, zucchini), thinly sliced
• 2 tbsp vegetable oil
• 3 tbsp yakisoba sauce (or brown sauce mixed with soy sauce)
• 1 tbsp soy sauce
• 1.5 tsp sesame oil
• 2 cloves garlic, minced
• 1 green onion, chopped
• Sesame seeds and nori strips for garnish

Method

1. Cook yakisoba noodles per package directions; drain and set aside.
2. In a large wok or skillet, heat 1 tbsp vegetable oil over high heat. Pan-fry tofu cubes until golden on all sides, then set aside.
3. Add remaining oil, stir-fry vegetables for 4 minutes until tender-crisp.
4. Return tofu to the pan with cooked noodles. Pour yakisoba sauce and soy sauce over; toss for 2 minutes.
5. Drizzle with sesame oil, garnish with green onion, sesame seeds, and nori strips.