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If you are looking for a simple and healthy vegetarian recipe, here it is! This recipe has a great variety of colorful and crunchy veggies (feel free to add more or less of any of the veggies pictured below) and don’t worry if you aren’t a fan of tofu, you can easily swap it out for seafood, chicken or beef. I happen to love the taste of tofu and soba noodles smothered in the peanut sauce!

Soba noodles have a delightfully nutty flavor. Soba is actually the Japanese word for buckwheat. Soba noodles are made from buckwheat flour and are used in a variety of different recipes but most often you’ll find them in soups, salads and stir-frys.

The peanut sauce that is used in this recipe is the same one used for the peanutty tofu recipe. It’s super simple to make and tastes great with this veggie/tofu combo!

Soba Noodle Stir Fry_logo

Here are a few other tasty recipes using soba noodles!

Spicy Soba Noodle Salad from MJ and Hungryman

Sesame Soba & Cucumber Noodles from Vanilla and Spice

Asian Chicken Soba Noodle Soup from Once Upon A Cutting Board

Directions:

  1. Remove tofu from package and rinse under cold water. Pat dry with a clean paper towel, then wrap with paper towels and lightly press on tofu block to release some of the water. Allow tofu block to sit on a clean counter wrapped in paper towel for 10-15 minutes to allow more water to drain.
  2. Cut block of tofu in half, then half again, then half again and once more to get 16 pieces of equal size.
  3. In a large non-stick pan or wok, heat 2 t of canola oil on medium/high heat and then cook the tofu about 4 minutes each side until golden brown.
  4. Remove the cooked tofu from the pan and set aside.
  5. In a wok or large non-stick skillet, add 1 t canola oil and garlic and cook on medium heat 2-3 minutes until fragrant and golden/brown.
  6. Add peppers, broccoli, water chestnuts, bamboo, mushrooms, baby bok choy and snow peas. Cover and allow to cook for 5-7 minutes until vegetables become tender and bright in color.
  7. In a separate sauce pan, cook soba noodles until al dente. Drain and set aside.
  8. Peanut sauce can be prepared ahead of time or as tofu is cooking. Combine peanut butter, water, soy sauce, lime juice, garlic and ginger in a medium mixing bowl. You may need to add more water depending on how thick you want the consistency of the sauce.
  9. Serve tofu and vegetables on top of cooked soba noodles. Pour peanut sauce over top of stir-fry. Garnish with diced scallions or fresh chopped basil or cilantro. Enjoy!

1 Response

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  1. WOW! Such a colorful dish! Your photos are amazing.
    Great tips on handling tofu. Thanks for sharing!

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