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Soba Noodles with Peanut Sauce

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 4


  • 1 package extra firm tofu 14 oz. drained, pressed and cut into 1-inch cubes
  • 1 teaspoon canola oil
  • 1 large carrot
  • ½ cup broccoli slaw available in many grocery stores in the produce section where you would find bagged lettuce
  • cups vegetable broth
  • cup peanut butter
  • 1 tablespoon chopped peeled fresh ginger
  • 1 tablespoon low-sodium soy sauce
  • 2 tablespoons honey or maple syrup
  • 1 to 2 teaspoons crushed red pepper depending on taste
  • 1 garlic clove minced
  • 5 cups cooked soba about 10 ounces uncooked buckwheat noodles, cooked according to package directions
  • sliced green onions for garnish
  • dry-roasted peanuts chopped (for topping)


  • In a large non-stick pan, heat canola oil over medium-high heat. Add cubed tofu and cook until all sides are golden brown. Remove tofu from pan and place on a paper towel, set aside.
  • Using a vegetable peeler (or julienne peeler) shave carrot lengthwise into thin strips.
  • In a small bowl, combine vegetable broth, peanut butter, ginger, soy sauce, honey, red pepper, and garlic; stir with a whisk until smooth. Set aside.
  • In a large bowl, combine carrots, broccoli slaw, tofu, peanut sauce, and noodles. Toss to coat thoroughly.
  • Sprinkle with onions and peanuts.

Can be served warm or cold.