Asian cuisine is notoriously difficult if you’re trying to live a gluten-free lifestyle, with many recipes containing soya-sauce as a base ingredient. As a result, I quite often have to cook my favourite dishes from scratch and forgo the Friday night takeaway.
When Yutaka contacted me and asked if I would like to try their new range of gluten-free, organic noodles I jumped at the opportunity. I did my little happy dance, as I do when I see a new free-from product in the supermarket, and couldn’t wait to put them to the test.
I decided to make a quick and easy Tofu Yakisoba to enjoy on a Friday night with a large glass of wine.
You will need:
- A block of firm tofu (squeeze out any extra moisture)
- Yakisoba sauce (Yutaka have a gluten-free one)
- Veggies of your choice, I used a red pepper and an onion
- Chillies (Optional)
- Spring Onions and sesame seeds to garnish
This recipe really is as simple as throwing the ingredients together thanks to Yutakas pre-made sauces.
- I decided to marinate my chopped tofu in half of the Yakisoba sauce to give it more flavour, I popped it in the fridge before I went to work and it was perfect for when I got home.
- Chop your chosen veggies and stir-fry
- Add chillies if you like it hot, or leave as is for a milder taste
- Once the veggies are cooked add in the tofu and the rest of the Yakisoba sauce, don’t leave any of the marinade behind!
- Allow the sauce to thicken and caramalise
- Whilst the tofu is caramelising, cook the noodles, I couldn’t decide between the soy-bean or edamame noodles so cooked a batch of both. They take about 5 minutes in boiling water
- By now the tofu will be sticky and ready to eat
- Finally build your bowl – I dolloped a healthy portion of tofu onto each bed of noodles and garnished with spring-onion, more chilli and sesame seeds
What can I say, I devoured my bowl and my flatmate devoured hers – The noodles didn’t fall apart and had a lovely slightly chewy texture that really added substance to the dish. With the noodles also being high in protein and fibre whilst low in sodium with no artificial additives they’re good for you too! The Yakisoba sauce was made punchy by the additional chillies and the sesame topped it off with a nutty crunch, beating a takeaway any day.