Tofu Soba Noodles

We’re a noodle family.  Like, oodles of noodles.  Out the ears, up the nose.  If it’s pliable, tasty, and full of carbs, we’ll take it.

So when the hubby saw this recipe on Damn Delicious, he said it must be so.  I couldn’t disagree; I love soba just as much as the next girl.  Add tofu to the mix and I’m sold!

This recipe is too easy.  I keep the ingredients on hand for that day that the kid decides to be a super sasshole because it’s a breeze to whip up.  It’s ready in no time and we leave the table satisfied and nourished.  Is there any other way to leave the table!?

Listed below is the recipe, but I urge you to check out Damn Delicious yourself.


1 lb. soba

1/4 cup rice vinegar

2 tbsp. soy sauce (I use Tamari)

1 tbsp. sesame oil

2 tsp. brown sugar (I used maple syrup)

1 tsp. sesame seeds

1 tbsp. vegetable oil (I used coconut oil)

1 (14 oz.) package of firm tofu, cubed

2 cups shredded cabbage (I omitted because we were out)

1 clove garlic, pressed

1 tsp. freshly grated ginger

2 green onions, thinly sliced

Crushed peanuts, for serving

Sirarcha, for serving



Cook noodles according to package instructions, rinse with cold water and set aside.


In a small bowl, whisk together soy sauce (or tamari), sesame oil, rice vinegar, brown sugar (or maple syrup), and sesame seeds.  Set aside.


Heat vegetable (or coconut) oil in a large skillet over medium heat, then cook tofu until golden brown and set aside.  Add cabbage, garlic, and ginger to the skillet and cook until tender.


Toss everything together in a large bowl.  And don’t forget those green onions!

Mmmmm ,mmmm, good!

Mmmmm ,mmmm, good!

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