Soba Noodles with Crispy Tofu

Enjoy this recipe from The Electric Kitchen!


Soba Noodles with Crispy Tofu

Sauce Ingredients:

  • 2 tablespoons toasted sesame oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 2 tablespoons shoyu


  • 1 package (8 oz.) soba noodles
  • 4 tablespoons coconut oil
  • 2 cups napa cabbage, shredded
  • 5-6 cremini mushrooms, sliced thin
  • 1 large carrot, sliced thin
  • Salt to taste
  • 4 cloves garlic, chopped
  • 1-inch knob ginger, chopped
  • 1 bell pepper, seeded and sliced thin
  • 1/2 bunch green onions, chopped fine
  • 3 tablespoons sesame seeds, toasted
  • 8 ounces firm tofu


  1. In a small mixing bowl, mix together sesame oil, rice vinegar, honey and shoyu. Set aside.
  2. In large pot, boil soba noodles according to instructions on package.
  3. Drain, rinse with cold water, set aside.
  4. In a wok or skillet, heat 1 tablespoon coconut oil over medium-high heat.
  5. Add napa cabbage, cremini mushrooms, carrots, and salt.
  6. Stir constantly for 2-3 minutes.
  7. Add garlic and ginger, stir for 1-2 minutes.
  8. Add bell pepper and green onions, stir for 2-3 minutes.
  9. Add soba noodles and sauce, toss together for 1-2 minutes letting it heat through.
  10. Blot tofu by placing block on paper towels and wrapping the block completely.
  11. Press gently to drain all liquid from block of tofu.
  12. Remove block from paper towel wrapping, cut into cubes, continue to press out any remaining liquid.
  13. In a separate skillet, heat remaining coconut oil over medium-high heat.
  14. Carefully place cubes of tofu in oil and sear each side until golden brown and crispy.
  15. Place seared tofu over soba noodles, top with sesame seeds and serve.

Serves 4.

Approximate Nutrient Analysis per serving (not including salt to taste):
550 calories, 27 g fat, 13 g saturated fat, 0 mg cholesterol,650 mg sodium, 63 g carbohydrate, 3 g fiber, 10 g sugar, 20 g protein


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