Sweet and Spicy Tofu With Soba Noodles

Why You’ll Love This Recipe

I love how simple and flavorful this dish is. It comes together in 30 minutes and doesn’t require any fancy techniques—just drying the tofu well is enough to get that golden edge. The sauce clings to the noodles and tofu perfectly, balancing sweet, spicy, and umami notes. It’s flexible, great warm or cold, and can be a main dish or a crowd-pleasing side.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Firm or extra-firm tofu

• Vegetable oil

• Sesame oil

• Garlic

• Fresh ginger

• Soy sauce

• Brown sugar or honey

• Soba noodles

• Rice vinegar

• Chili flakes or hot sauce (optional)

• Sliced vegetables (like cucumbers, carrots, radishes, scallions)

• Sesame seeds or chopped peanuts (for topping, optional)

Directions

1. I start by pressing and patting the tofu dry, then cutting it into bite-sized cubes.

2. I heat vegetable oil in a skillet over medium-high heat and cook the tofu, undisturbed at first, until golden and crisp on all sides.

3. While the tofu cooks, I whisk together soy sauce, brown sugar, sesame oil, rice vinegar, minced garlic, and grated ginger in a bowl.

4. I cook the soba noodles according to package instructions, rinse under cold water, and drain well.

5. Once the tofu is done, I pour the sauce into the pan and stir to coat. I let it simmer for a minute so the flavors soak in.

6. I toss the noodles with the sauced tofu and mix until everything is evenly coated.

7. I serve the dish warm or cold, topped with thinly sliced raw vegetables and optional sesame seeds or chopped peanuts.

Servings and timing

This recipe makes about 4 main-dish servings or 6–8 side servings. It takes 30 minutes total: around 10 minutes for prep and 20 minutes to cook.

Variations

• I add steamed broccoli or sautéed bok choy for extra greens.

• I use rice noodles or whole wheat spaghetti when soba isn’t available.

• I replace tofu with tempeh or shredded rotisserie chicken for variety.

• I stir in a spoonful of peanut butter to the sauce for a nutty twist.

• I top it with fresh herbs like cilantro or Thai basil for brightness.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. This dish is delicious cold, but I can also reheat it in a skillet over medium heat with a splash of water to loosen the sauce. I don’t recommend microwaving if I’ve topped it with fresh vegetables—those are better added fresh after reheating.

FAQs

Do I need to press the tofu?

Yes, I press it or pat it dry very well with paper towels to help it crisp up and absorb flavor without getting soggy.

Can I make this gluten-free?

Yes, I use gluten-free tamari instead of soy sauce and make sure my soba noodles are 100% buckwheat.

Is this dish spicy?

The base recipe is mildly spicy. I adjust the heat by adding more chili flakes or hot sauce to taste.

Can I make it ahead for a picnic or lunch?

Absolutely—I love serving it cold or at room temperature, and it holds up well for several hours.

What kind of vegetables work best on top?

I use crunchy, fresh vegetables like cucumbers, carrots, radishes, or bell peppers. They add contrast and make the dish more refreshing.

Conclusion

This sweet and spicy tofu with soba noodles is one of those dishes that checks every box: quick, flavorful, flexible, and satisfying. Whether I serve it hot or cold, it’s packed with texture, bold sauce, and fresh toppings. It’s a recipe I always come back to—especially when I need something easy and delicious in under 30 minutes.

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