This recipe is inspired by the wonderful Japanese classic agedashi tofu, but takes it in the direction of a teriyaki dish, coating the lightly fried tofu pieces in our Umi Organic yakisoba sauce. The tofu is not at all greasy—one of the miracles of this cooking technique. This is very easy to make and a textural treat. I like keeping the tofu pieces large so you get to enjoy their contrasting textures after frying. I typically eat this over rice but it would be great over Umi noodles in a miso sesame sauce.
Read moreGingery Cabbage and Bacon Fried Umi Noodles
Here we invert the standard ratio of vegetable to grain, using 7 cups of thinly sliced cabbage with one package of Umi Noodles with Miso Sesame Sauce or Yakisoba. The key is to sauté the cabbage quickly over high heat in two batches, unless you have a giant skillet and can do it in one. The entire dish is cooked over high heat, so everything gets golden and irrisistible.
Read moreKen's Yakisoba
"Yakisoba is simple comfort food that’s easy to throw together with whatever you have on hand. Plus, cooking with a wok is fast and fun."
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