These Sesame Soba Noodles with Crispy Tofu are quick, easy and tasty. A satisfying meal that will have you coming back for more.
Noodles of any kind are always a good idea. But these are kinda special. We’ve got crunchy, salty, spicy all in one bowl. Plus it is loaded with hearty soba noodles and lots of veggies.
Oh, and the cherry on this sundae? Crispy…fried…tofu. If you’ve never had tofu this way, it is time to try it out.
Since the tofu is broken up into such tiny pieces it really takes on the flavor of the soy sauce and chili sesame oil it is fried in and has this amazing texture you will keep going back for.
The entire meal takes just 20 minutes to put together and will be something you will want to add to your weekly rotation.
- 8.8 oz dry soba noodles
- 3 tbsp. chili sesame oil*, separated
- ½ block firm tofu, drained and dried
- ½ cup + 1 tbsp. soy sauce (or tamari)
- 3 cloves garlic, diced
- 3 stalks celery, chopped
- 2 large carrots, sliced thin
- 3 green onions, chopped, whites and greens separated
- Bring a large pot of water to a boil. Add soba noodles and cook according to package instructions. Drain and rinse with cold water. Set aside.
- Heat 1 tbsp. sesame oil in a pan over medium-high heat. Add tofu and crumble into small pieces with a wooden spoon or potato masher. Add 1 tbsp. soy sauce and stir to combine. Cover and lower heat to medium. Cook for 3-5 minutes, or until tofu begins to brown, stirring regularly. Remove tofu with a slotted spoon and place on a paper towel to remove excess oil.
- Place the pan back on the stove and add remaining 2 tbsp. sesame oil. Add garlic, celery, carrots, onion whites and ¼ cup soy sauce to the pan. Saute for 3-5 minutes, or until veggies are slightly tender and soy sauce has reduced. Add noodles, remaining ¼ cup of soy sauce and tofu to the pan and toss to combine. Once heated serve in bowls with remaining green onions on top.
If you make this recipe be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!