Soba Noodle Stir Fry With Tofu
A quick and healthy Soba Noodle Stir Fry with marinated tofu and vibrant vegetables, perfect for busy weeknight dinners.
Ingredients
Noodles and Tofu
- 8 oz soba noodles Look for high-quality soba made from 100% buckwheat.
- 10 oz firm or extra-firm tofu, cubed A must for protein and texture. Recommended brands: Nasoya or House Foods.
Vegetables
- 1 handful broccoli florets Fresh and vibrant, adding a nice crunch.
- 2 pieces carrots, sliced diagonally For sweetness and color; baby carrots can be used.
- 2 pieces scallions, thinly sliced Adds a fresh, zesty flavor.
- 1 small handful mint leaves Bright and refreshing.
- 1 small handful basil leaves Try Thai basil for a unique flavor twist.
Sauce and Seasoning
- 1 tbsp toasted sesame oil For that nutty aroma.
- 1/4 cup tamari or soy sauce Tamari is gluten-free and has a deeper flavor.
- 2 tbsp rice wine vinegar Adds brightness and balance.
- 2 tbsp pure maple syrup Natural sweetness to complement the savory elements.
- 1 tbsp sesame oil Enhances the depth of flavor.
- 2 cloves garlic, minced Essential for that aromatic base.
- 1 inch ginger, grated or minced Fresh ginger gives warmth and spice.
- 1 tsp red pepper flakes Spice it up as you like!
Garnish
- 1 tbsp sesame seeds, for garnish Optional, adds a little crunch.
Instructions
Preparation
- Drain the tofu by laying it on its side between two paper towels or a clean kitchen towel for about 15 minutes to remove excess moisture.
- In a medium bowl, whisk together the tamari, rice wine vinegar, maple syrup, sesame oil, minced garlic, grated ginger, and red pepper flakes to make the marinade.
- Cut the drained tofu into 1/2 inch cubes and add them to the marinade. Allow the tofu to marinate for about 20 minutes, gently turning halfway through.
- While the tofu is marinating, cook the soba noodles according to package instructions. Drain and rinse them under cool water.
Cooking
- Heat 1 tablespoon of sesame oil in a large skillet or wok over medium heat. Add the broccoli florets and sliced carrots, stir-frying for about 3 minutes until they start to soften.
- Pour in a spoonful of the marinade, then toss in the basil and mint leaves. Cook for an additional 1-2 minutes until the veggies are bright and tender.
- Gently add the marinated tofu along with the remaining marinade and cooked noodles to the pan. Toss everything together until warmed through and well combined.
- Divide the stir-fry among bowls, garnishing with sliced scallions, a sprinkle of sesame seeds, and extra fresh herbs if desired.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
To avoid soggy noodles, rinse them thoroughly and toss with a tiny bit of oil before adding to the stir fry. Make sure your pan is hot enough so everything gets a nice char!