Tofu Soba Noodles
This quick and easy vegetarian noodle dish comes together in just 20 minutes – perfect for those busy weeknights!
I wish I was one of those people who scheduled blog posts before traveling. But being who I am and procrastinating until the very last minute, I’m actually writing this post on my iPhone on a bus in Iowa on my way to a corn farm.
I really have my priorities in order, right?
No, but really, I’m having a huge blast in Iowa right now and I absolutely cannot wait to share all of my photos with you once I’m back. From wine glasses over a cozy fire to beer tastings, there’s a part of me that wants to stay in Iowa forever! Although I think I’m in need of some boots first because apparently I’m the only LA girl in flip flops here.
But before I run around the corn fields taking pictures like a mad man, I really need to share one of my favorite weeknight meals. It’s a super easy and simple soba noodle dish that comes together in just 20 minutes! And with a tangy, refreshing dressing, crisp tofu cubes and crushed peanuts for that added crunch, you won’t be missing the meat in this protein-packed dish at all!
Tofu Soba Noodles
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
This quick and easy vegetarian noodle dish comes together in just 20 minutes!
- 1 pound soba
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons brown sugar
- 1 teaspoon sesame seeds
- 1 tablespoon vegetable oil
- 1 (14-ounce) package firm tofu, cubed
- 2 cups shredded cabbage
- 1 clove garlic, pressed
- 1 teaspoon freshly grated ginger
- 2 green onions, thinly sliced
- Crushed peanuts, for serving
- Sriracha, for serving
- In a large pot of boiling water, cook noodles according to package instructions. Rinse under cold water and drain; set aside.
- In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, brown sugar and sesame seeds; set aside.
- Heat vegetable oil in a large skillet over medium high heat. Add tofu and cook until golden brown, about 3-4 minutes; set aside. Add cabbage, garlic and ginger to the skillet and cook, stirring frequently, until tender, about 1-2 minutes.
- In a large bowl, combine noodles, rice wine vinegar mixture, tofu, cabbage and green onions.
- Serve immediately, garnished with peanuts and Sriracha, if desired.
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That’s awesome that you’re rocking some flip flops! And I love the golden, seared, and perfectly cooked pieces of tofu. You have a knack for it! Pinned
Your pictures make this dish look absolutely mouth-watering. I’m sure it is delicious.
This sounds fabulous! I love that you can throw it together so fast too! Have fun in Iowa, what a total contrast from LA, huh?
It’s a HUGE contrast! I think I need to get out more.
These look so good! Love all of the fresh flavors!
You would love this, Liz! Plus, we need a side of truffle fries to share 🙂
Yum I love recipes like this! Simple and great for time poor students like me, at least I can pretend to be healthy after a night out.
I am so wowed by everything you make – and your food photography is amazing!
This looks amazing! I can’t wait to try it!
This looks SO delicious! I’m adding this to my weeknight meal rotation for sure. Hope you’re having an awesome time in Iowa, never been there 😉
I’ve been following your IG feed and it looks like you guys are having a blast! Lucky girls!!
I’ve never wanted soba noodles as much as I want them right now… that bowl just screams EAT ME! 🙂
Sounds and looks delicious. Thank you.
Oh how I wish this bowl was in front of me – I’d inhale these noodles!
Chung-Ah, this is fab! Love the soba, which my kiddos inhale! And, I love tofu. Being an LA girl all my life, I came to MN in flip flops and quickly – very quickly- went shopping for boots ;). I sure miss flip slops year-round. I recently finally threw out my very old Bruins sandals, so sad.
This looks so delicious! Tofu and soba is one of my go to weeknight dinners.
I’ve never eaten tofu but this is totally making me want to try it!
Oh how I love seeing meatless dishes like this!! 😉 I must try this soon!
This looks really good! I’m going to have to try it…I love soba noodles and we get sprouted organic tofu once a week. Looks yum!
This looks yummy !! I love soba noodles 🙂
This looks so tasty, my mouth is watering! I cannot wait to make this recipe 🙂
Looks so delicious. Do you know if they sell soba noodles at Trader JOe’s… so is that something we can only get at the Asian food market?
I’ve never seen it at TJ’s – I usually pick them up at the Asian market.
Love this recipe!
Since there isn’t any instruction on drying out the tofu can I assume that you can take it out of the water it’s in and plop it right in a pan? No draining/drying necessary?
Yes, no draining or drying necessary. I find it too tedious and time-consuming so I just throw it in the pan until it gets nice and crisp.
We love soba noodles! They are also perfect for serving cold!
I absolutely LOVE cold soba noodles, especially in the summertime!
Love all the singular elements in this dish, and would love having this as a cold salad lunch since we’re warming up here in Australia. Just perfect!
I just made this for my husband (a chef) and I and it was delicious and SUPER easy. He loved it, I loved it, and I even have some leftover for lunch tomorrow! Thanks.
Dishes like this always catches my eye!! I love simple noodle dishes.
I have everything for this recipe except the cabbage. Can I just leave it out? I have some spinach–would that work?
Spinach would be a wonderful substitute!
Just made this now. I Love It! Definitely putting this recipe in my recipe box.
Looks good! But how do you get the tofu to maintain their cube shape? Whenever I attempt to cook tofu, it always falls to pieces ;-(
I recommend using firm tofu as well as draining/pressing to avoid this.
I love tofu and equally love soba noodles! its been almost a year when I had soba noodles! I want these so bad now!
Tofu is definitely a great addition to soba recipes. I use soba to add up to my noodle soup, by the way. Filling and delicious as well.
I just made this tonight. Very easy and my family really enjoyed it, but am wondering about the cabbage. I used Napa and am thinking regular green cabbage may have worked better. Or even bok choy. What kind of cabbage did you use? Thanks!
I’m so glad you gave this a try! I actually used regular green cabbage in this recipe. It’s light and mild, and goes perfectly for a simple noodle dish like this!
Hello! Can’t wait to make this. I have a question – Does one package of soba noodles equal one pound? Or two packages? Thanks!
Laura, it really depends on the size of your package. Please refer to the weight on the package.
I have made this four times since I first Pinned it. It’s wonderful…flavorful healthy, filling…also fantastic leftover and cold. I always hoard the leftovers, since this makes four generous servings! Mine is never quite as pretty as the photo (and my soba noodles are much browner) but no one is complaining! Thank you for this recipe, which was my intro to your blog.
I was really looking forward to making this and had high hopes for it. I followed the instructions exactly, which I always do the first time I try a new recipe, but I the end it was just ok. All I could taste was vinegar. It really needed some more flavor.
I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well. But I understand that we all have different taste preferences. Please remember that these recipes are a base and can be adjusted to your personal preferences.
Ahhh thank you for this recipe. My family cleaned out my fridge of any possible left over lunch meals so I had to make something before work. I luckily had all the ingredients for this and so happy I made it. It really is damn delicious!
Wow – this was damn dee-lish !! Adding a little sriracha totally elevated the senses. I have tried several of your recipes and I loved all of them. Thank you for sharing them, Chung-Ah. I am looking forward to making more. Stay well.
I love tofu and noodles. This recipe is perfectly delicious! I just started my own blog and would love any input. ayellowpeach.com
Thank you for being so wonderful and posting all deliciousness!
This is my first time on your site, as I was searching for a recipe to use tofu and soba noodles, which I have on hand in my kitchen in Dongguan, China. I was super busy with parent/teacher conferences (I’m both a teacher and a parent) and didn’t finish my menu for the week, so I grabbed some inexpensive tofu and figured I could use it with the soba noodles sitting in my cabinet and unused veggies. My VERY PICKY 17-year-old actually likes tofu, as long as it’s moderately firm and crisp when cooked, so this looks perfect for tonight. (She’ll pick out whatever vegetables I put in unless I add some julienned carrots.) I signed up for recipes, but I do hope I won’t get inundated. I love to cook and only wish my kids were more appreciative and had broader tastes. I’m always looking for new recipes and would especially love Asian variants, since those ingredients are abundant here and cheaper than imported western ingredients. Thanks! Nancy
This is the second time I’ve made this in two weeks!
🙂 I was initially worried about the amount of sesame oil, because (too often) I’ve added an extra drop to two to dishes by accident and it overloaded with the flavor, but there were no problems here at all! This dish is delicious, especially when cold, and my 16 month old loves it too. Thank you for the recipe, I will continue to enjoy it!
This is amazing! Just got back from Tokyo and Hong Kong and really loved the healthy meals in Japan. There’s tons of asian supermarkets in Vancouver so the ingredients weren’t hard to track down.
Great recipe, it makes cooking with soba noodles very approachable. Just made this a 2nd time with snowpeas and carrots to sub for the cabbage.
Hi this recipe looks delicious! Do you have the nutritional information per serving?!
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.
I’m currently waiting for my medium high heat and oil to brown my tofu. It’s been about ten mins since I put it in the pan and it’s still as white as can be. Did I miss something?
I’m not entirely sure – did you drain the tofu completely?
I just made this tonight and since we are only 2, I halved the recipe. I honestly don’t see how 1 pound of Soba noodles is right… That would drown the other ingredients… Did I miss something? Is it supposed to be 1lb cooked Soba noodles or something? I ended up using about 9oz of dried noodles and still have 1/2 of them left over.
I made this and it was delicious! I added some peanut butter to the sauce but otherwise followed the recipe exactly! Next time I’ll crank up the heat to fry the tofu quicker and maybe even add more. The flavors were refreshing and wholesome. Thanks for a great go-to recipe!
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