This sesame soba noodle stir fry with crispy tofu is the perfect easy weeknight dinner. It includes a flavorful sesame peanut sauce, crispy pan-fried tofu, and fresh tender vegetables.
Nothing like a big bowl of noodles for a hearty meal. All noodles in any form are my kind of meal, but buckwheat soba noodles just hit differently. They have such a delicious flavor on their own without even adding anything to them. This time I spiced them up with a simple sesame peanut sauce and added crispy tofu, sautéd vegetables, and topped with garlic chili oil and toasted peanuts.
You are more than welcome to omit or sub the vegetables with whatever you have on hand! Other vegetables that would be good with this recipe are: mushrooms (sad I didn’t add these), broccoli, bok choy, and eggplant. Get creative!
This Sesame Soba Noodle Stir Fry with Crispy Tofu is…
- So flavorful
- Fresh, yet hearty
- Plant-based
- The perfect weeknight dinner
This sesame soba noodle stir fry with crispy tofu is the perfect easy weeknight dinner. It includes a flavorful sesame peanut sauce, crispy pan-fried tofu, and fresh tender vegetables.
- ¼ cup neutral-flavored, high-temperature oil such as canola or avocado
- 4 garlic cloves, finely chopped
- 1 tbsp sesame seeds
- 2 tsp chili paste
- ¼ tsp kosher salt
- 2 tbsp tamari
- 1 tbsp sesame oil
- 2 tsp mirin*
- 2 tsp peanut butter
- 1 tbsp maple syrup
- 2 garlic cloves, finely chopped
- 1-inch piece ginger, finely chopped
- 1 tsp oil
- 14 oz. extra-firm tofu*
- 1 tsp sesame oil
- 1 tbsp tamari
- 8 oz. buckwheat soba noodles
- 1 red bell pepper, thinly sliced
- 2 carrots, cut into matchsticks
- ¼ red onion, thinly sliced
- ¼ cup chopped, toasted peanuts
- Fresh cilantro or green onions
-
To a pot, heat oil over medium-high. Flick a bit of water on the oil to see if it is hot enough. If it sizzles it is ready. Add chopped garlic. Cook for 1 minute until light golden brown. Add sesame seeds and cook for 30 seconds. until sesame seeds are light golden. Be careful not to burn the garlic, so adjust temperature as needed. Transfer oil to a bowl. Stir in chili paste and season with salt as needed. Set aside.
-
In a small bowl, whisk together all ingredients for stir fry sauce until smooth. Adjust taste with more salt for saltiness, mirin for acidity, and maple syrup for sweetness.
-
Squeeze out water from tofu by wrapping in multiple paper towels and carefully pressing down. Heat 1 tsp oil in a large wok or skillet over medium high heat. Once hot, crumble in tofu. Cook for 4-5 min. until the edges of the tofu pieces start to crisp up and turn golden brown. Add sesame oil, tamari, and 1 tbsp of stir fry sauce. Cook for an additional 2 minutes, stirring frequently, until tofu has deepened in color. Transfer tofu to a bowl and set aside.
-
Cook noodles according to package directions. Drain and set. aside.
-
To the same wok used to cook the tofu, heat 1 tsp of oil over medium high. Add vegetables and cook for 5-6 minutes. until tender, but still slightly crunchy. Add cooked noodles, tofu, and the rest of the stir fry sauce. Use chopsticks or tongs (be careful not to break the noodles with the tongs) to fully coat everything in the sauce.
-
Serve stir fry with chopped, toasted peanuts and a drizzle of garlic chili oil. Store leftover garlic chili oil in a air-tight jar at room temperature.
*Rice vinegar can be subbed for mirin.
*To achieve ultra crispy tofu, I recommend freezing the night before. Simply transfer your tofu to the counter and let defrost at room temp. the morning of. The tofu will achieve a spongier, firmer texture that keeps its shape much better.
This recipe is utterly fantastic! Can’t wait to have it again tonight.
Author
Katherine,
So happy to hear you enjoyed it! This recipe serves great as leftovers 🙂
Author
So happy to hear!