I love Japanese Yakisoba sauce, slightly sweet and salty it goes great with noodles and Asian greens. It’s sold at most supermarkets but it’s so easy to make your own with a few ingredients. For this dish I used yu choy but you can use any leafy green, spinach, kale etc. Any protein can be used for the paprika crust I used tofu. Here’s how I do it:
For the Yakisoba sauce:
4 tbs Worcestershire sauce
4 tsp oyster sauce
4 tsp ketchup
2 tsp soy sauce
2 tsp brown sugar or sweetener of choice
1 tsp rice vinegar
1 large bunch leafy greens roughly torn
1 block extra firm tofu cut into cubes blotted dry with paper towels
4 tbs corn starch
1 tsp paprika
1 tsp chili powder
3-4 scallions chopped
2 garlic cloves minced
1 tsp fresh grated ginger
Combine all the sauce ingredients in a bowl, adjust sweetness, set aside. Combine dry ingredients in another bowl and toss the tofu so it’s evenly coated, set aside, In a large skillet add a little water and the chopped greens and cover with lid steam for 3 mins drain in colander and set aside. Add a little vegetable oil to the skillet till it’s hot then add the tofu and sear for 3-5 mins per side till crispy then remove and set aside. Add a little more oil and sauté the garlic and ginger for 2-3 mins then add the greens and continue to sauté till incorporated, add a pinch of salt and pepper. Pour the Yakisoba sauce and simmer another 2 mins, add the chopped scallions then add the crusted tofu and simmer another minute till it’s piping hot, don’t simmer the tofu too long or it loses its crispness. Serve over rice, noodles or on its own.
