1. Prepare tofu. Dice a package of FIRM tofu into bite-sized pieces. press as much of the water out of it as possible with paper towels. It's easier to fry tofu when it has less moisture.
2. Prepare vegetables by washing and dicing them: yellow onion, garlic (mince or crush), red bell pepper, mushrooms (sliced). Also, set aside pre-washed whole baby spinach leaves.
3. Have pre-cooked yakisoba noodles ready. These are usually found in the produce (refrigerated) or organic section of the grocery store, usually next to the tofu. I like Fortune brand yakisoba noodles (7.7 oz package). I don't bother using the seasoning package because I use my own ingredients, but the seasoning package can, of course, be used. I like to cut the noodle bundle once crosswise, to make them shorter and easier to stir-fry.
4. It's important to have everything ready to go beforehand because the stir-fry happens quickly and there's no time to leave the stove to prep or fetch other ingredients. Also, have ready: soy sauce, sesame oil, and asian-type hot sauce or chili sauce(like, the one with the rooster on the label). Alternatively, you can use the seasoning packet from the yakisoba.
3. Heat oil in wok (enough oil for a stir-fry. Add all at once: the tofu and all the vegetables except spinach. While stir-frying, keep the heat up high and keep the spatula moving, flipping the ingredients around in the wok (or pan) constantly. Do not walk away from the stove! When the vegetables are cooked about half way through, add the seasonings. When the vegetables are almost all the way cooked (don't overcook--this is not American Stew!), add the yakisoba. Once the noodles have separated and are mixed in well with the other ingredients and heated through, add the spinach leaves. Keep stir-frying until spinach leaves are wilted. Enjoy!
***Note, for other meat or vegetable combinations, it may require cooking ingredients separately or adding things one at a time. For example, cook meats first, then add the vegetables. Vegetables that take longer to cook, such as broccoli and carrots, should be fried for a few minutes before adding the quicker-cooking vegetables.
