Soba Noodle Bowl With Crispy Tofu

8 Jan

soba noodle bowl

A delicious, flavorful bowl of goodness! The sauce has a great balance of sweet, tangy, savory, and spicy flavors and clings to the crispy tofu. Feel free to change up the vegetables to suit your tastes or what you have on hand.

Time: 30 minutes            Serves: 4


  • 8 oz. soba noodles
  • Tofu

  • 15 oz. extra firm tofu
  • 2 tbsp cornstarch
  • 1 tbsp vegetable oil
  • 1 tsp toasted sesame oil
  • Sauce

  • 1/4 cup soy sauce
  • 2 tbsp toasted sesame oil
  • 1 1/2 tbsp rice vinegar
  • 1 1/2 tbsp honey
  • 2 tsp sriracha or to taste
  • Vegetables

  • 1 tbsp vegetable oil
  • 1 tsp toasted sesame oil
  • 8 oz. mushrooms, sliced
  • 4 large cloves garlic, grated or minced
  • thumb of ginger, grated or minced
  • 5 green onions, sliced – white & light green parts separated from dark green
  • 5 oz. baby spinach leaves
  • 4 oz. pea shoots, roughly chopped – set a bit aside for garnish
  • For Serving

  • Gomasio (sea salt, seaweed, and sesame seeds)
  • lime wedges, for serving – optional

How to make it

  • Cook soba noodles according to package instructions. Be sure not to overcook and place in an ice water bath to stop cooking. Drain & set aside.
  • Tofu

  • Place tofu between two pieces of paper towel, then wrap in a dish towel. Place a plate weighed down with a couple cans of vegetables to press excess moisture out.
  • Cut into 1/2 in thick slices – rectangles or triangles are fine.
  • Place cornstarch in a pie plate or similar. Coat each piece of tofu with cornstarch and shake off excess.
  • In a large skillet, heat oils over medium-high heat. Add coated pieces of tofu and cook until lightly golden brown on each side. Transfer to a paper towel lined plate and set aside.
  • Sauce

  • Combine all ingredients in a non-reactive bowl and mix well to incorporate.
  • Vegetables

  • In a large skillet or wok, heat oils over medium heat. Add mushrooms and saute until tender and moisture has released and cooked off.
  • Add garlic, ginger, and white & light green parts of green onion. Saute for 2-3 minutes.
  • Add spinach and sprouts, stir, and cook just until wilted.
  • Add sauce, crispy tofu, and cooked soba noodles. Stir and continue to cook just until heated through.
  • For Serving

  • Divide into individual bowls and garnish with dark green parts of green onion and reserved pea shoots. Sprinkle with Gomasio and garnish with lime wedges.

3 Responses to “Soba Noodle Bowl With Crispy Tofu”

  1. inspirationbyjuly January 8, 2013 at 12:48 pm #

    Wow this photo made my mouth water. One question, I’ve never heard of sriracha, is there a substitute I can use?

    • detroittokyo January 8, 2013 at 1:07 pm #

      Thank you so much! Sriracha is a hot chili sauce that is thicker than most hot sauces. So, I don’t think there is an exact substitute. However, red pepper flakes will give you a similar result in terms of spiciness (just a pinch for mild).

  2. inspirationbyjuly January 8, 2013 at 1:56 pm #

    Thanks! Will let you know how this turns out once I make it.

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