Tofu Soba Noodles – Running on Real Food
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Tofu Soba Noodles – Running on Real Food

ByRiven

These tofu soba noodles with bok choy are tossed in a sweet and spicy miso garlic ginger sauce that coats the noodles and crispy bites of tofu. It feels like takeout but comes together in about 30 minutes with simple ingredients.

A white bowl filled with light brown soba noodles golden crispy tofu cubes bright green edamame and glossy sautéed bok choy sprinkled with sliced green onions

More Soba Please!

Soba noodles are probably my favourite noodle. They have the best texture and always feel like such as satisfying, yummy meal. I also have these Cold Soba Noodle Salad and Cold Buckwheat Noodles, both are delicious!

Ingredients You’ll Need

Below is a quick overview of what you’ll need to make the recipe and any substitutions you can make. Use the recipe card with the full list of ingredients and measurements at the bottom of the post when you’re ready to make the recipe.

A countertop display of ingredients for tofu soba noodles including bottles of soy sauce maple syrup rice vinegar and sesame oil a tub of white miso paste fresh bok choy a whole cucumber a package of firm tofu frozen edamame dry soba noodles red radishes fresh garlic and ginger and a small bowl of cornstarch arranged on a cutting board and in bowls
  • Tofu: Firm or extra-firm tofu is best.
  • Soy Sauce: Use gluten-free tamari or coconut aminos to make the recipe gluten-free.
  • Sesame Oil: Toasted or regular sesame oil is suitable.
  • Cornstarch: You can substitute arrowroot starch. This helps give the tofu a crispy coating.
  • Soba Noodles: I love the Hakubaku Soba Noodles but any soba (buckwheat noodles) works.
  • Shelled Edamame: Frozen shelled edamame is perfect! You could substitute chickpeas if needed.
  • Miso Paste: White or yellow miso paste works.
  • Bok Choy: Bok choy or baby bok choy works or you can use snap peas, broccoli, mushrooms or another Asian green.
  • Maple Syrup: You could substitute honey if needed.
  • Cucumber and Radish: Optional but a nice, fresh and pretty topping!

Variations

  • This recipe would also be good with the peanut sauce from these Tofu Peanut Bowls or teriyaki sauce from these Chickpea Teriyaki Bowls.
  • If you want to do extra veggies, mushrooms, broccoli, thinly sliced carrot, snow peas, snap beans, bell pepper and onion all work well. You can stir fry them with the bok choy and remove from pan, then either mix in with noodles and tofu or serve on top of the final dish.

Deryn’s Tips

  • Rinse the soba and edamame under cold water after cooking stop cooking and prevent them from sticking.
  • Review the recipe steps before you start. There are a few things to do but once you have a good idea of the flow it all comes together quick!
  • To make it easier to eat, you can chop the bok choy into bite-sized pieces before or after cooking.

How to Make Tofu Soba Noodles

Cubed tofu coated in a light brown marinade inside a white mixing bowl before cooking
  1. To a large bowl, add tofu cubes.  Add soy, sesame oil, salt, pepper and cornstarch.  Toss until coated. Let marinated while prepping vegetables.
Steamed bok choy with pale green stems and dark green leaves resting on a white plate
  1. In a large pan, over medium-high heat, heat 1 ½ tsp oil. When the pan is hot, add bok choy in an even layer. Sear for 1-2 min per side, until browned and charred.  Transfer to a plate.
Golden crispy tofu cubes browning in a nonstick skillet with lightly caramelized edges
  1. In the same pan, heat 1 tbsp oil over medium-high heat. Add tofu cubes. Cook for 6-8 min, turning pieces occasionally, until golden brown.  Transfer tofu to a plate. 
A stainless steel pot filled with cooked soba noodles tangled together with bright green edamame beans viewed from above so the glossy noodles and beans fill the frame
  1. Meanwhile, cook the soba in boiling water according to package directions, until just al dente, stirring often. In the final 3 min of cooking, add Edamame. Drain and rinse noodles in cold water until the noodles no longer feel sticky.
Dark glossy sesame soy sauce simmering in a pan with chopped green onions garlic and small chili flakes
  1. In the same pan used for the tofu, heat 2 tsp sesame oil and 1 tsp oil over medium heat. Add green onion whites, garlic, ginger and red pepper flakes, cook 1 min, stirring constantly. Add miso, soy, maple syrup, rice vinegar and 2 tbsp water. Cook 1 min, stirring often, until slightly reduced. Remove from heat.
Soba noodles and crispy tofu cubes cooking together in a skillet with bright green edamame beans mixed throughout
  1. Add noodles, edamame and tofu to the pan. Toss until coated in dressing.
Top down view of a soba noodle bowl with seared tofu cubes edamame beans bok choy cucumber and radishes arranged around the noodles

Arrange bok choy, cucumber, radish and remaining green onions over top. Serve lime wedges alongside. Serve warm or at room temperature.

FAQs

Can I make this gluten-free?

Yes! Simply swap the soy sauce for coconut aminos or gluten-free tamari for a gluten-free recipe.

What kind of tofu should I use for tofu soba noodles?

Firm or extra-firm tofu is best. It holds its shape and gets crispy in the pan.

Can I meal prep this?

For sure! You can make it in advance, pack it up and enjoy leftovers warm or chilled. They’re yummy chilled!

Can I add more vegetables?

Sure. Bell peppers, mushrooms, carrot, broccoli, snap peas and spinach would all work well. Stir fry them with the bok choy then remove from pan and mix back in at the end.

How to Store Leftovers

  • You can store leftover soba noodles in an airtight container for 3-4 days in the fridge.
  • Enjoy cold or you can reheat on the stovetop or in the microwave with a little water to loosen.

If you try these Tofu Soba Noodles or any other recipe on Running on Real Food, don’t forget to leave a comment and a ⭐⭐⭐⭐⭐ rating in the comment section below. It helps others who are thinking of making the recipe, and I love to hear from you. And don’t forget to tag me on Instagram @runningonrealfood so I can see your creation! Thanks for trying my recipes! – Deryn

Prevent your screen from going dark

  • Marinate Tofu: To a large bowl, add tofu cubes. Add soy, sesame oil, salt, pepper and cornstarch. Toss until coated. Let marinated while prepping vegetables.

    350 g package firm or extra-firm tofu, 2 tsp soy sauce, 2 tsp sesame oil, ¼ tsp salt, Pepper, 1 tbsp cornstarch

  • Sear Bok Choy: In a large pan, over medium-high heat, heat 1 ½ tsp oil. When the pan is hot, add bok choy in an even layer. Sear for 1-2 min per side, until charred. Transfer to a plate.

    2.5 tsp oil, 3 bok choy, quartered

  • Cook Tofu: In the same pan, heat 1 tbsp oil over medium-high heat. When hot, add tofu. Cook for 6-8 min, turning pieces occasionally, until golden brown. Transfer tofu to a plate.

    1 tbsp oil

  • Cook Soba Noodles: Meanwhile, cook the soba in boiling according to package directions, until just al dente, stirring frequently. In the final 3 min of cooking, add edamame. Drain and rinse noodles in cold water until the noodles no longer feel sticky.

    200 g package soba noodles, 1 cup edamame

  • Cook Dressing: In the same pan used for the tofu, heat 2 tsp sesame oil and remaining 1 tsp oil over medium heat. When hot, add green onion whites, garlic, ginger and red pepper flakes. Cook for 1 min, stirring constantly, until fragrant. Add miso, soy, maple syrup, rice vinegar and 2 tbsp water. Cook for 1 min, stirring often, until slightly reduced.

    2 tsp sesame oil, 8 green onions, 4 cloves garlic, grated, 1 inch piece ginger, peeled and grated, 0.5 tsp red pepper flakes

  • Add miso, soy, maple syrup, rice vinegar and 2 tbsp water. Cook for 1 min, stirring often, until slightly reduced. Remove the pan from the heat.

    1 tbsp miso paste, 3 Tbsp soy sauce, 2 Tbsp rice wine vinegar, 1 Tbsp maple syrup, 2 tbsp water

  • Toss Noodles: Add noodles, edamame and tofu to the pan. Toss until coated in dressing.

  • Divide noodles between shallow bowls. Arrange bok choy, cucumber, radish and remaining green onions over top and garnish with sredded toasted nori and chili oil, of desired. Serve lime wedges alongside. Serve warm or at room temperature.

    ½ cucumber, thinly sliced, 3 radishes, halved and thinly sliced

Store leftovers in an airtight container in the fridge for 3-4 days. Enjoy warmed, at room temperature or chilled.

Serving: 1g, Calories: 516kcal, Carbohydrates: 69g, Protein: 31g, Fat: 17g, Saturated Fat: 2g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 7g, Sodium: 2045mg, Potassium: 2077mg, Fiber: 10g, Sugar: 13g, Vitamin A: 28493IU, Vitamin C: 290mg, Calcium: 860mg, Iron: 9mg

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