Yakisoba with Kelp Noodles
Ingredients
- 2 packs kelp noodles
- Sorted veggies: brócolis ?, red onions, zucchini, red cabbage, mushrooms
- Piece of ginger, grated
- 2 garlic cloves, minced
- Teriyaki sauce and liquid aminos ( I used coconut aminos)
- Sesame oil
- 1 Block of Tofu
- Tapioca or Corn starch
- Toasted cashews for garnish
- Fresh Scallions for garnish
Preparation
For the Baked and crispy Tofu
Press the Tofu. Place the Tofu on a plate and put something heavy on top. Press for at least 30min. Once the tofu is ready, cut it into cubes
Coat the tofu in starch and bake on a parchment paper at 350F for 25min
Add teriyaki sauce and tofu in a nonstick pan. Once it starts to thicken and the tofu is all coated remove from the heat and set aside
For the kelp noodles
Rinse the kelp noodles and soak in hot water with 1 Tbsp baking soda for 20min, until soften up. Then drain the kelps and set aside
For the veggies
Sauté the onions, broccolis and zucchini with sesame oil and liquid aminos until they soften up. Then add the mushrooms, red cabbage, minced garlic and ginger and cook for few minutes. Add the teriyaki sauce with scallions. Remove from the heat and combine the kelp noodles
Serve with tofu, scallions and toasted cashews! Add more teriyaki sauce if you’d like
Good for meal prep. Just need to heat up in a pan with a bit water