Soba Noodles with Peanut Sauce and Crispy Tofu

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Jump to Recipebowl of soba noodles with chopsticks

This soba noodle recipe is a rich and delicious meal that happens to be pretty healthy. Top your bowl with tofu, veggies, and edamame for an extra nutrient packed dinner.

This recipe is a combination of all my favorite soba noodle recipes in one. The sauce has a little bit of a kick, the tofu is extra crispy, and the topping bring the whole thing together.

How do you make soba noodles?

Soba noodles are actual very quick to cook. You start by boiling water and then cook according to the package instructions. It typically takes around 3 minutes. Once the are cooked, drain them in a colander and rinse them with cold water. This part is important! You always want to rinse the soba noodles with cold water to stop the cooking. This helps the noodles not stick together. I have forgotten this step multiple times and you end up with one big blob of a noodle.

How to serve this dish?

Mix the soba noodles with the peanut sauce and then add to individual bowls. At this point you can top it with tofu and any other topping you wish. A few toppings I love to add are red cabbage, thinly sliced red pepper, edamame, green onion, or cilantro.

You will probably have extra peanut sauce. Bring this to the table so everyone can add extra sauce if they need (I always add extra sauce).

I typically serve this dish warm, but you can also serve it cold.

Bowl of peanut soba noodles.

How to store the soba noodles?

If you have leftovers, you can store them in an airtight container in the fridge. I would suggest putting the noodles and tofu together in one container and the toppings in another. That way, if you want to heat up the noodles you can keep the toppings cold.

Bowl of soba noodles topped with tofu.

Soba Noodles with Peanut Sauce and Crispy Tofu

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  • 6 tbsp creamy peanut butter
  • 6 tbsp low sodium soy sauce or tamari (be sure to use low-sodium)
  • 2 - 4 tbsps of water
  • 1 tablespoons toasted sesame oil
  • 1 tablespoons honey
  • 1 tablespoon chili paste
  • 2 inches fresh ginger, grated
  • 2 cloves garlic, roughly chopped

Noodles and Tofu

  • 1 block of tofu
  • 1 tbsp cornstarch
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
  • 1 red bell pepper
  • I package of soba noodles (about 9.5oz)
  • Toppings - Cilantro, Cabbage, Shredded Carrots, Green onion, Edamame


  1. Turn oven to 400°F (204°C)
  2. Drain tofu and cut into 1/2” cubes. Toss tofu with cornstarch, olive oil, salt, and garlic powder.
  3. Cut red pepper into strips.
  4. Place tofu and red pepper on a baking sheet and bake for 30 minutes total (I take mine out after 15 min to toss and then place back in the oven for the final 15 min).
  5. While the tofu and red pepper are cooking, make the sauce. Place all the sauce ingredients into a blender or food processor and blend until smooth. Start with 2 tbsp of water and add more to thin it out if needed.
  6. Cook your soba noodles according to package instructions. Drain and rise with cold water. (The cold water will help the noodles stop cooking so they don’t get mushy).
  7. Combine the noodles, tofu, and peppers into the pot. Drizzle most of the peanut sauce and mix together. (I usually save a little sauce for topping).
  8. Place in bowls and finish with desired toppings.


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5 stars
Great go to meal when I am looking for something healthy. Love that peanut sauce too!

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