Tofu Soba Noodle Bowl (40 Minutes)

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Craving a savory, veggie-packed dish? Dive into this tofu soba noodle bowl! Packed with fresh veggies and crispy tofu, these buckwheat noodles soak up the delicious flavors of the Asian-inspired sauce, promising a satisfying bite every time. It’s a wholesome meal that’s both nutritious and flavorful.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 8 oz soba noodles
  • 14 oz firm tofu, pressed and cubed
  • 2 tbsp sesame oil
  • 1 cup baby bok choy, halved or quartered
  • 1 cup broccoli florets
  • 1 cup sliced mushrooms (shiitake or button)
  • 1 carrot, julienned
  • 1 onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 2 cloves garlic, minced
  • 2 tbsp low-sodium soy sauce or tamari
  • 1 tbsp hoisin sauce
  • 1 tbsp rice vinegar
  • 1 tsp ginger, grated
  • 2 tbsp vegetable or canola oil
  • Salt and pepper to taste
  • Toasted sesame seeds, for garnish

Instructions

  1. Cook Soba Noodles (7 minutes): Cook soba noodles according to package directions. Once cooked, rinse under cold water to cool and set aside.
  2. Prepare Tofu (10 minutes): In a large skillet or wok, heat 1 tablespoon of sesame oil over medium heat. Add tofu cubes and cook until they are golden and crispy on all sides. Remove tofu from skillet and set aside.
  3. Sauté Veggies (10 minutes): In the same skillet, add the remaining sesame oil and vegetable or canola oil. Add onions and garlic and sauté for 2 minutes until translucent. Incorporate mushrooms, baby bok choy, broccoli, carrots, and red bell peppers. Stir-fry the vegetables for 7-8 minutes until they are tender yet still have a bite to them.
  4. Add Flavorings (3 minutes): Pour in the soy sauce, hoisin sauce, rice vinegar, and grated ginger. Mix well, ensuring that the vegetables are coated in the sauce.
  5. Combine Tofu, Noodles, and Veggies (5 minutes): Return the crispy tofu to the skillet. Add the cooked soba noodles, gently mixing everything together until well combined and heated through.
  6. Serve and Garnish (2 minutes): Dish out your tofu soba noodle bowls and sprinkle with toasted sesame seeds for garnish.

Notes

This tofu soba noodle bowl is as versatile as it is delicious. Feel free to swap out or add any veggies you prefer. For a spicier kick, you can introduce a dash of chili flakes or a splash of sriracha to the sauce. Pairing this dish with a cold, crisp Asian-inspired salad or some steamed dumplings can elevate your mealtime. And, if you have any leftovers, they taste great the next day after the flavors meld further in the refrigerator.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 6g
  • Sodium: 450mg
  • Fat: 12g
  • Carbohydrates: 48g
  • Fiber: 6g
  • Protein: 16g
  • Cholesterol: 0mg

Pair this with...

Miso Soup

For this simple delight, you’ll need 4 cups of dashi (a type of Japanese stock) or water, 3 tablespoons of miso paste (white or red, based on your preference), a bunch of chopped green onions, and some silken tofu, cut into cubes. Optional but delicious: a handful of wakame (dried seaweed) – it adds depth! First, warm your dashi or water in a pot. In a separate bowl, mix miso paste with a bit of the warm liquid till smooth. Add this mix back into the pot. Toss in tofu, wakame, and heat gently – don't boil, as this kills the miso's goodness! Once hot, pour into bowls, sprinkle green onions, and slurp away.

Sea Salt Edamame

Begin with fresh or frozen edamame pods. If frozen, give them a quick rinse under cold water. Bring a pot of water to a rolling boil, toss in the edamame, and let them cook for a few minutes until they're tender and bright green. Drain the water and transfer the edamame to a serving bowl. While they're still hot and a tad steamy, sprinkle a generous pinch of coarse sea salt over them. The crystals will cling to the pods, giving them a delightful salty crunch. Serve immediately and enjoy the process of squeezing those succulent soybeans straight from the pods into your mouth.

Spicy Asian Cucumber Salad

Start by slicing a cucumber into thin rounds. In a bowl, combine a splash of soy sauce, a drizzle of sesame oil, and a bit of rice vinegar for tang. Add in a pinch of sugar for balance and some red pepper flakes or a dab of chili paste for that spicy touch. Mix these together to create your dressing. Toss the cucumber slices in the dressing, ensuring they're well-coated. For an extra layer of flavor, sprinkle in some toasted sesame seeds. If you have green onions or cilantro, chop some up and mix them in. Let the salad sit for about 10 minutes to let the flavors meld.

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