Name: Teriyaki Soba Noodles with Crispy Tofu
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: Asain
Ingredients: 1 (10-14oz) block of extra firm tofu; 2 tbsp cornstarch; 1/2 tsp kosher salt; 2 tbsp olive oil; 8oz snap peas or green beans (about 1 cup); 8oz soba noodles; 3/4 cup teriyaki sauce; 1 large carrot, sliced; 4 green onions, sliced; fresh cilantro or sesame seeds, for topping

Teriyaki soba noodles are such an easy and quick meal for a weeknight dinner. Soba noodles are a great base to a meal because the cook in 3 minutes and are loaded with fiber and protein. These soba noodles are tossed with teriyaki sauce and topped with crispy tofu and vibrant vegetables.

I love this soba noodles recipe for easy weeknight dinners when I am looking for a healthy option.

Vegetable Variations

This recipe calls for snap peas or green beans as the main veggie. You can easily swap this out if you prefer broccoli or asparagus. Any fresh vegetables would be great here.

As for the veggie toppings, I love to add shredded carrots and green onions. This is another spot where you can change up the veggies to your preference. Sliced cabbage, chopped celery, bean sprouts, or thinly sliced red bell pepper would also be great additions to these noodle bowls.

Tips For The Best Teriyaki Soba Noodles

Don’t over-stir the tofu. When trying to get crispy tofu there are a few tips. You want to add the tofu to hot oil. Don’t add it before the oil has had a chance to heat up. Also, once you add the tofu to the pan let it sit undisturbed for about 4 minutes to help get that nice crust. If you toss them too much they don’t get a chance to form those crispy bits.
Cook the snap peas and noodles in the same water. When you bring the large pot of water to boil you can cook the snap peas and the soba noodles in that same water. Just cook the veggies first and remove them with a slotted spoon. Then make sure the water is still at a boil and add in your soba noodles. This will save you the time of needing to bring a pot of water to boil twice.
Make sure to run the soba noodles under water after cooking. I learned this one the hard way but make sure to run your soba noodles under cold water after draining them. This helps the noodles stop cooking and also keeps them from sticking together. If you don’t do this step you might end up with a big blob of soba noodles.

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Bowl of teriyaki noodles with tofu and veggies.

Common Questions

Can you use other noodles?

If you don’t have or don’t like buckwheat soba noodles you can swap them out for other noodles. This recipe would be great with brown rice noodles or whole-wheat vermicelli.

Can I make this without cornstarch?

Yes. Adding cornstarch to the tofu helps get a crispy crust but if you don’t have it you can still get a fairly crispy tofu just using olive oil and salt.

What type of tofu to use?

This recipe calls for extra firm tofu. You can also use firm or super-firm tofu. Just don’t just soft tofu. Soft tofu will break down too much and it is hard to flip while cooking.

Tofu blocks come in different sizes. The one I buy is an 11oz block. If you can find anything around this size you should be good.

How do I store leftover soba noodles?

You can store extra teriyaki soba noodles in an airtight container in the fridge. You can reheat it or enjoy it as a cold noodle salad for a quick meal.

Other Noodle Recipes

If you are a big fan of soba noodle recipes you might also like this soba noodle with peanut sauce recipe. If you want to switch it up from soba noodles, this creamy Thai noodle recipe is made with rice noodles and is a super quick dinner recipe.

Teriyaki Soba Noodles with Crispy Tofu

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Servings:

Prep Time:

min

Cook Time:

min

Total Time:

min

A bowl of teriyaki soba noodles topped with veggies and tofu.

Print Recipe

Ingredients

1 (10-14oz) block of extra firm tofu
2 tbsp cornstarch
1/2 tsp kosher salt
2 tbsp olive oil
8oz snap peas or green beans (about 1 cup)
8oz soba noodles
3/4 cup teriyaki sauce
1 large carrot, sliced
4 green onions, sliced
fresh cilantro or sesame seeds, for topping

Directions

Drain your tofu. Press the tofu block between a towel to remove any excess liquid. Then cut your tofu block up into 1-inch cubes. In a large bowl toss the cubbed tofu with cornstarch and salt.
Heat a large skillet over medium-high heat and add the olive oil. As soon as the oil is hot, add in your tofu. Toss the tofu in the oil and then let it cook for about 4-5 minutes or until the one side is golden brown. Then flip your tofu and cook the other side for an additional 5 minutes. Remove from heat and set aside.
While the tofu is cooking bring a large pot of water to a boil. Add in your snap peas or green beans and blanch for 3 minutes. Remove the peas with a slotted spoon and set aside. Once they are slightly cool roughly chop them.
In that same boiling water you used for the snap peas, add in the soba noodles. Cook according to the package instructions, then drain the noodles and run under cold water. Running the noodles under cold water will help them not stick to each other.
To the large pot you used for the noodles, add in your teriyaki sauce then the noodles, snap peas, and tofu. Mix together until all the noodles are nicely coated.
Add the noodles to their serving bowls and top with sliced carrots, green onions, and optionally sesame seeds and cilantro.

Teriyaki Soba Noodles with Crispy Tofu

Vegetable Variations

Tips For The Best Teriyaki Soba Noodles