Tofu Yakisoba

Instructions

1. Prepare the tofu
   Wrap the tofu in paper towels and place a heavy object on top for 15 minutes to remove excess moisture. Cut into 1-inch cubes. For crispier tofu, toss with 1 tablespoon cornstarch. Heat 1 tablespoon oil in a large wok or skillet over medium-high heat and fry tofu until golden brown on all sides, about 5-7 minutes. Remove and set aside.
2. Cook the noodles
   Bring a pot of water to boil and cook the yakisoba noodles according to package instructions, usually 2-3 minutes. Drain, rinse under cold water to prevent sticking, and set aside. If using packaged yakisoba, loosen the noodles under warm water.
3. Prepare the sauce
   In a small bowl, mix together the yakisoba sauce, soy sauce, mirin, grated ginger, and minced garlic. Set aside.
4. Stir-fry the vegetables
   Heat the remaining tablespoon of oil in the wok over high heat. Add onions and stir-fry for 1 minute until they begin to soften. Add carrots and stir-fry for another minute. Add cabbage and bell pepper, continuing to stir-fry for 2-3 minutes until vegetables are crisp-tender.
5. Combine and season
   Add the cooked noodles to the wok with the vegetables. Pour the sauce mixture over the noodles and vegetables, tossing continuously to coat everything evenly. Cook for 2 minutes, allowing the noodles to absorb the flavors.
6. Add the tofu
   Gently fold in the fried tofu pieces, being careful not to break them. Continue to stir-fry for another minute until everything is well combined and heated through.
7. Serve and garnish
   Transfer the yakisoba to serving plates. Sprinkle with sliced green onions and toasted sesame seeds. Serve immediately while hot.