Tofu Soba Noodles

This quick and easy vegetarian noodle dish comes together in just 20 minutes – perfect for those busy weeknights!

Tofu Soba Noodles - This quick and easy vegetarian noodle dish comes together in just 20 minutes!

I wish I was one of those people who scheduled blog posts before traveling. But being who I am and procrastinating until the very last minute, I’m actually writing this post on my iPhone on a bus in Iowa on my way to a corn farm.

I really have my priorities in order, right?

Tofu Soba Noodles - This quick and easy vegetarian noodle dish comes together in just 20 minutes!

No, but really, I’m having a huge blast in Iowa right now and I absolutely cannot wait to share all of my photos with you once I’m back. From wine glasses over a cozy fire to beer tastings, there’s a part of me that wants to stay in Iowa forever! Although I think I’m in need of some boots first because apparently I’m the only LA girl in flip flops here.

Tofu Soba Noodles - This quick and easy vegetarian noodle dish comes together in just 20 minutes!

But before I run around the corn fields taking pictures like a mad man, I really need to share one of my favorite weeknight meals. It’s a super easy and simple soba noodle dish that comes together in just 20 minutes! And with a tangy, refreshing dressing, crisp tofu cubes and crushed peanuts for that added crunch, you won’t be missing the meat in this protein-packed dish at all!

Tofu Soba Noodles

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Yield 4

4

Tofu Soba Noodles

This quick and easy vegetarian noodle dish comes together in just 20 minutes - perfect for those busy weeknights!

Ingredients

  • 1 pound soba
  • 1/4 cup rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 teaspoons brown sugar
  • 1 teaspoon sesame seeds
  • 1 tablespoon vegetable oil
  • 1 (14-ounce) package firm tofu, cubed
  • 2 cups shredded cabbage
  • 1 clove garlic, pressed
  • 1 teaspoon freshly grated ginger
  • 2 green onions, thinly sliced
  • Crushed peanuts, for serving
  • Sriracha, for serving

Instructions

  • In a large pot of boiling water, cook noodles according to package instructions. Rinse under cold water and drain; set aside.
  • In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, brown sugar and sesame seeds; set aside.
  • Heat vegetable oil in a large skillet over medium high heat. Add tofu and cook until golden brown, about 3-4 minutes; set aside. Add cabbage, garlic and ginger to the skillet and cook, stirring frequently, until tender, about 1-2 minutes.
  • In a large bowl, combine noodles, rice wine vinegar mixture, tofu, cabbage and green onions.
  • Serve immediately, garnished with peanuts and Sriracha, if desired.
http://damndelicious.net/2013/10/09/tofu-soba-noodles/


Comments

  1. says

    I’ve been following your IG feed and it looks like you guys are having a blast! Lucky girls!!

    I’ve never wanted soba noodles as much as I want them right now… that bowl just screams EAT ME! :-)

  2. says

    Chung-Ah, this is fab! Love the soba, which my kiddos inhale! And, I love tofu. Being an LA girl all my life, I came to MN in flip flops and quickly – very quickly- went shopping for boots ;). I sure miss flip slops year-round. I recently finally threw out my very old Bruins sandals, so sad.

  3. anne says

    Since there isn’t any instruction on drying out the tofu can I assume that you can take it out of the water it’s in and plop it right in a pan? No draining/drying necessary?

    • Chung-Ah says

      Yes, no draining or drying necessary. I find it too tedious and time-consuming so I just throw it in the pan until it gets nice and crisp.

  4. Hedy says

    I just made this for my husband (a chef) and I and it was delicious and SUPER easy!!! He loved it, I loved it, and I even have some leftover for lunch tomorrow! Thanks!!!

  5. Linda says

    I have everything for this recipe except the cabbage. Can I just leave it out? I have some spinach–would that work?

  6. Shireen says

    Looks good! But how do you get the tofu to maintain their cube shape? Whenever I attempt to cook tofu, it always falls to pieces ;-(

  7. Hilary says

    I just made this tonight. Very easy and my family really enjoyed it, but am wondering about the cabbage. I used Napa and am thinking regular green cabbage may have worked better. Or even bok choy. What kind of cabbage did you use? Thanks!

    • Chungah says

      I’m so glad you gave this a try! I actually used regular green cabbage in this recipe. It’s light and mild, and goes perfectly for a simple noodle dish like this!

  8. Laura McDermott says

    Hello! Can’t wait to make this. I have a question – Does one package of soba noodles equal one pound? Or two packages? Thanks!

  9. Jorie says

    I have made this four times since I first Pinned it. It’s wonderful…flavorful healthy, filling…also fantastic leftover and cold. I always hoard the leftovers, since this makes four generous servings! Mine is never quite as pretty as the photo (and my soba noodles are much browner) but no one is complaining! Thank you for this recipe, which was my intro to your blog.

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