How To Make: Spicy Peanut Soba Noodles with Tofu

peanut soba noodles

As my vegan challenge comes close to an end I’m trying to catch up on sharing all of the awesome dishes I’ve been able to make.  In search of something warm and hearty I went through a bunch of recipes on Yummly  and this one from The Corner Kichen  jumped out at me (I changed a few things but you should totally check out her site for a ton of awesome recipes!)  I knew it would be creamy (something I miss) and filling and from the directions not too time consuming, so I ventured off to my favorite local Japanese shop and picked up some soba noodles (and maybe a few Hello Kitty items) and got to cooking.

Side note: most major grocery stores sell these noodles but I really just wanted a legit excuse to go to Sanko – love that place!


My friend at Sanko suggested these noodles as not only a ‘chef’s pick’ but also for their many other benefits.  Apparently these noodles are the only kind of soba that you are encouraged to drink the water that you boil them in.  He told me that instead of discarding the water once the noodles are cooked, to keep it and drink it like a tea.  It apparently has numerous benefits for your organs and can be quite cleansing for your system.  Sounded good to me!  But regardless of the medicinal value, the noodles were pretty darn delicious, so if you find them, I highly recommend.  Sadly, for those of you who are gluten free, this particular brand is not.

Enough talk, here’s how you make this delicious dish!



  • 1 package of extra firm tofu (drain and press out the extra water and the cut into 1 inch cubes)
  • 1 tablespoon of oil (I used grape seed)
  • 1/2 cup of creamy organic peanut butter
  • 5 tbsp of rice vinegar
  • 1/4 of soy sauce
  • 2 tbsp of water
  • 2 tsp of sesame oil
  • 1 tbsp of orange juice (The recipe called for marmalade but I didn’t have it so I used fresh juice from an orange)
  • 1 tbsp of ginger (freshly grated is best but not a must – the original recipe called for 2 heaping tbsps but I’m not a super ginger fan, use your discretion)
  • 1 clove of garlic
  • 1/2 tsp of black pepper
  • 1/2 tsp of cayenne pepper (more if you like it HOT!)
  • 1 package of soba noodles
  • 1 cup edamame
  • 1/2 cup of shredded carrot
  • 1 cup of thinly sliced red cabbage
  • 1/4 cup of chopped scallion for garnish
  • You can also add whatever other veggies you like.  I think I will add bean sprouts next time


How To:

  • heat oil in pan and add tofu, flipping around to cook each side evenly, season with salt and pepper, removing from heat once cooked
  • place peanut butter, vinegar, soy sauce, water, sesame oil, orange juice, ginger, garlic, black pepper, cayenne in blender and blend until combined – adding a tad more water if it’s a bit thick (I love this Cuisinart mini food chop for things like this)
  • add soba noodles to a pot of boiling water and cook for around 5 mins until al dente
  • strain noodles (and save water if you found the special tea noodles I was talking about, if not, igonore)
  • bring the pan with the tofu back to the stove and turn on medium heat
  • add soba noodles to the pan and then the peanut sauce, mixing the two together
  • then add the remainder of ingredients and mixing again until combined
  • it should be pretty warmed through by now but if not heat a little longer
  • once heated add to bowls and garnish with scallions (if you have some extra crushed peanuts laying around add those too!  yum!)
  • Enjoy!



btw, this dish is good hot or cold, straight away or even better day after.




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