The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Vegan Tofu Yaki Soba with Brown Rice Noodles & Pickled Radish
This vegan take on yaki soba is perfect for busy nights, taking only 10 mins to prep. Think cripsy tofu and a medley of vibrant veg, coated in a salt 'n sweet maple tamari sauce. Even better? Homemade pickled radishes add the perfect crunch.
Ready in 20
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 1 tbsp maple syrup (maple syrup(100%))
- 1 tsp black sesame seeds (Sesame)
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 pepper
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 unwaxed lime
- 2 spring onion
- 2 radish
- 120g chestnut mushrooms
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 100g brown rice noodles (Brown Rice Flour, Water)
Nutritional Information
Calories: 590
Protein: 30g
Carbs: 50g
Fat: 29g
Ingredients
- 1 tbsp maple syrup (use half) (maple syrup(100%))
- 1 tsp black sesame seeds (use half) (Sesame)
- 2 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 1 pepper (use half)
- 100g brown rice noodles (use half) (Brown Rice Flour, Water)
- 2 spring onion
- 2 radish
- 280g tofu (use half) (Soya) (Tofu (Water, Soya Beans, Nigari))
- 120g chestnut mushrooms (use half)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 unwaxed lime (use half)
Nutritional Information
Calories: 596
Protein: 31g
Carbs: 51g
Fat: 29g
Vegan Tofu Yaki Soba with Brown Rice Noodles & Pickled Radish
This vegan take on yaki soba is perfect for busy nights, taking only 10 mins to prep. Think cripsy tofu and a medley of vibrant veg, coated in a salt 'n sweet maple tamari sauce. Even better? Homemade pickled radishes add the perfect crunch.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a large non-stick frying pan, 2 small bowls, a sieve & a grater
Fry the tofu & prep
- Drain the tofu, pat dry and coarsely grate
- Heat the large non-stick frying pan with 1 tbsp oil on medium-high heat. Once hot, add the tofu and cook for 5-6 mins, until golden. Season with salt and pepper. Remove from the pan and set aside
- Meanwhile, thinly slice the pepper, mushrooms and radishes. Cut 1 spring onion into 2cm pieces, then thinly slice the other
Pickle the radish & boil the noodles
- In a small bowl, combine the radish with the juice from the lime and a pinch of salt. Leave to pickle
- Add the noodles to the saucepan, gently separate with a fork and boil for 3-4 mins, until cooked. Drain, then rinse under cold water
Make the sauce & fry the veg
- In the other small bowl, combine the tamari, ginger & garlic paste, maple syrup and 1 tbsp water (1/2 tbsp for 1 person)
- Reheat the frying pan with 1 tbsp oil on medium-high heat. Once hot, add the pepper, mushrooms and spring onion pieces to the pan. Cook for 5-6 mins, until soft and golden
Bring everything together
- Add the sauce to the pan, bring to the boil, then stir in the cooked noodles and tofu
- Toss to coat and simmer for 1 min, until hot. Add a splash of water if it's too dry
Plate up
- Share the tofu yaki soba between plates. Top with the pickled radish, sesame seeds and remaining spring onion
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