Easy for All
This protein-packed, 100% vegetarian, the nutritious Japanese-fusion dish is the perfect thing to make ahead of time and bring to eat for lunch!
8 oz. firm tofu; drained and cut into thick slices
salt & pepper
1/3 cup + 3 tablespoons hoisin sauce
2 + 1 tablespoons vegetarian oyster sauce
2 + 1 tablespoons ponzu sauce
12 oz. yakisoba noodles
1/4 cup vegetable stock
1 red bell pepper; julienned
4 oz. edamame pods; shells removed
1/4 cup grated carrot
Place tofu slices between many pieces of paper towel and place a heavy object above to drain excess water from the tofu.
Heat a large non-stick frying pan over medium-high heat until hot. Add a drizzle of olive oil to the pan and swirl around to coat the pan.
Place tofu slices into the pan all in a single layer and sear until golden brown, about 6 minutes. Meanwhile, season with salt & pepper.
Turn the tofu slices and sear until the other side is golden brown, about 5 more minutes. Season with more salt and pepper.
Add 3 tablespoons hoisin, 1 tablespoon oyster, and 1 tablespoon ponzu sauces to the pan and toss until all the tofu slices are coated evenly with the sauce.
Then, transfer tofu to a plate.
When the pan is hot again, add the yakisoba noodles and vegetable stock. Stir frequently to separate the noodles. Cook until noodles are soft and separated about 3 minutes.
Then, move noodles to the side. Add a drizzle of olive oil to the empty side, and saute the bell peppers until soft, about 5 minutes.
Then, add carrots and edamame and saute until soft, about 2 minutes.
Then season the pan with an addition 1/3 cup of hoisin sauce, 2 tablespoons of oyster sauce, and 2 tablespoons of ponzu sauce. Mix thoroughly. Then, season with salt and pepper to taste.
Serve with minced coriander, a drizzle of sesame oil, and sesame seeds.
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