Tofu Yakisoba

My boyfriend and I have been trying to not eat as much meat so I’ve been trying to find new recipes to incorporate tofu. This one also gets to utilize ramen noodles in a different way too. This is a spin on yakisoba as I’ve messed with the original recipe and made a few short cuts. Below makes about 4 servings.

Ingredients:

• ½ package of extra firm tofu, small dice
• 1 small bag of green coleslaw mix
• 1 small crown of broccoli
• ¼ of a red onion, thinly sliced pole to pole
• ½ cup mushrooms, sliced
• 3 green onions, thinly sliced on the bias
• 4 Tbsp. EVOO
• 2 packages of ramen noodles, seasoning discarded
• ¼ cup soy sauce
• 2 Tbsp. ketchup
• 2 Tbsp. siracha sauce (we like it extra spicy)
• 2 Tbsp. sweet chili sauce
• 1 tsp. ground pepper
• 1 tsp. garlic powder

Directions:

• Heat 3 Tbsp. EVOO in large pan over medium high heat. When hot, add diced tofu and fry for about 8-10 minutes until crispy.
• Meanwhile, heat pot of water and bring to boil.
• After tofu is crispy, add all the vegetables except the green onion. Season with pepper and garlic powder.
• After water boils, cook ramen noodles for approximately 2 minutes then drain. Add back to the pot and add remaining Tbsp. of EVOO to prevent sticking.
• Mix soy sauce, ketchup, siracha, and chili sauce together.
• Add sauce to vegetable and tofu mix then add noodles and combine until thoroughly mixed and noodles are coated with sauce.
• Serve with green onions on top.