Easy Vegan Soba Noodles Stir Fry with Curried Tofu
May 29, 2018, Updated May 17, 2020
Easy Vegan Soba Noodles Stir Fry with Curried Tofu is a quick and easy meal which gets done in 30 minutes or less! These noodles are packed with nutritious veggies and tofu and is the perfect meal for busy days!
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Easy Vegan Soba Noodles Stir Fry with Curried Tofu makes a great weeknight meal. The noodles are packed with nutritious veggies and tofu and tossed in a spicy ginger sauce!
This dish gets done in 30 minutes or less and is vegan and dairy-free.
And just like that the memorial day weekend is done and dusted! Time sure flies! What did you guys do over the weekend? Went anywhere? Fire up the grill?
We stayed home and did nothing much. We have been travelling a lot recently and last few weeks were quite busy. So for the long weekend, we just wanted to relax and do nothing.
But yeah we did clean our backyard and also cleaned up our grill. Even though it wasn’t the perfect grill weather here but it wasn’t bad either. So we had some grilled corn, sweet potatoes and veggie burgers! It was also so good but my favorite? Grilled mangoes!
You guys, have you tried grilled mangoes? They are so good! Sarvesh just wanted to try grilling them (well mangoes you know!) but to my surprise they turned out so well. You guys should give it a try!
Other than the grilling, I also made these Vegan Soba Noodles Stir Fry with Curried Tofu over the weekend. Do you guys like soba noodles? I was always hesitant to try them but now I love them. They are so delicious especially when stir fried with lots of veggies in a spicy ginger sauce like in this recipe!
Soba noodles are made from buckwheat and are thus gluten-free. These thin noodles are very popular in Japan but now they have gained popularity all over.
These Easy Vegan Soba Noodles Are
✓ vegan and dairy-free
✓ nutritious and packed with veggies & tofu
✓ great for lunch or dinner
✓ gets done in 30 minutes or less!
✓ packed with so much flavors!
I love all the veggies in here. It feels like eating a rainbow, isn’t it?
This soba noodles recipe is really easy to make and it gets done in less than 30 minutes! I actually set a timer when I was making this just to see how quickly I can get this done and I was able to do everything starting from the boiling the noodles to getting the meal on the table in less than 30 minutes!
I used lots of veggies in this recipe – carrots, pepper, green onion, snow peas and tofu. I am not the biggest tofu fan around so it’s always hard for me to add it to a stir fry straight away.
To change things up, I added some curry powder, salt and pepper to my tofu and pan fried it before adding it to the noodles. It made all the difference and the flavors were amazing this way!
The Spicy Ginger Sauce
The sauce for this vegan soba noodles recipe is really simple but flavorful. It’s made with ginger, soy sauce, rice vinegar, coconut sugar and some hot sauce!
You may increase the spicy level as per your taste. Add more hot sauce or red chili flakes if you like spicy noodles.
How to Make 30 Minute Vegan Soba Noodles Recipe
1- Start by boiling the water as per instructions on the package to boil the noodles. Add noodles once water comes to a boil and then cook the noodles as per time given on the packet.
2- Drain the noodles once done. Rinse under cold water to stop the cooking process. Add a teaspoon of oil to the noodles and mix to prevent them from sticking and set aside.
3- While the noodles are boiling, add 1 teaspoon of vegetable oil in a pan of medium heat. Once the oil is hot, add the tofu cubes along with the curry powder, salt and ground black pepper. Toss to combine.
4- Cook the tofu for 3 to 4 minutes until brown from both the sides. Set it aside.
5- In a bowl, mix together all the ingredients listed under sauce – soy sauce, rice vinegar, coconut sugar, sriracha, ground black pepper and salt. Mix it well and set it aside.
6- Add 1 tablespoon vegetable oil and 1 tablespoon sesame oil to a wok on high heat. Once the oil is really hot, add grated ginger and chopped celery and fry for 15 to 20 seconds until ginger starts to change color.
7- Then add the carrot, green onion, red bell pepper and snow peas and cook for 30 seconds. Veggies are cooked on high heat for few seconds, they should remain crunchy.
8- Add the prepared sauce and toss the veggies with the sauce for few seconds.
9- Then add in the curried tofu to the wok and mix well.
10- Stir in the boiled soba noodles. Lower the heat to medium-low.
11- Toss well until the noodles are well coated with the sauce and the veggies.
12. Sprinkle sesame seeds and mix.
Serve hot! I love this Vegan Soba Noodles Stir Fry with Curried Tofu for my lunch!
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Easy Vegan Soba Noodles Stir Fry with Curried Tofu
Ingredients
Sauce
- 3 tablespoons soy sauce or use tamari for gluten-free
- 1 tablespoon rice vinegar
- 1.5 tablespoon coconut sugar
- 2 teaspoons sriracha or any hot sauce of choice
- 3/4 teaspoon ground black pepper
- 1/4 teaspoon salt or to taste
Curried Tofu
- 1 teaspoon vegetable oil
- 8 oz extra-firm tofu cubed
- 1 teaspoon curry powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
Noodles
- 8 oz soba noodles 227 grams
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 2 tablespoons grated ginger
- 1 stalk celery chopped, (single stick/rib of celery)
- 2 medium carrots sliced
- 3 stalks green onion chopped
- 1 large red bell pepper sliced
- 15 snow peas
- 1.5 tablespoons sesame seeds
Instructions
- Start by boiling the water as per instructions on the package to boil the noodles. Add noodles once water comes to a boil and then cook the noodles as per time given on the packet.
- Drain the noodles once done. Rinse under cold water to stop the cooking process. Add a teaspoon of oil to the noodles and mix to prevent them from sticking and set aside.
- While the noodles are boiling, add 1 teaspoon of vegetable oil in a pan of medium heat. Once the oil is hot, add the tofu cubes along with the curry powder, salt and ground black pepper. Toss to combine.
- Cook the tofu for 3 to 4 minutes until brown from both the sides. Set it aside.
- In a bowl, mix together all the ingredients listed under sauce - soy sauce, rice vinegar, coconut sugar, sriracha, ground black pepper and salt. Mix it well and set it aside.
- Add 1 tablespoon vegetable oil and 1 tablespoon sesame oil to a wok on high heat. Once the oil is really hot, add grated ginger and chopped celery and fry for 15 to 20 seconds until ginger starts to change color.
- Then add the carrot, green onion, red bell pepper and snow peas and cook for 30 seconds. Veggies are cooked on high heat for few seconds, they should remain crunchy.
- Add the prepared sauce and toss the veggies with the sauce for few seconds.
- Then add in the curried tofu to the wok and mix well.
- Stir in the boiled soba noodles. Lower the heat to medium-low.
- Toss well until the noodles are well coated with the sauce and the veggies.
- Sprinkle sesame seeds and mix. Serve hot.
Notes
- Adjust spice levels to taste.
- You may use any other noodles of choice here if you don't have soba noodles.
- Sometimes soba noodles that you get in the market are made with wheat and buckwheat flour. So if you are following a gluten-free diet, make sure to read the packet carefully.
- Use tamari in place of soy sauce to make this dish gluten-free.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yum! The tofu was nice and flavorful and the sauce was super-easy to whip up.
My kind of meal! Love esp. those curried tofu 🙂