Soba Noodle Bowl with Tofu, Cucumbers and Peanuts

This vegan soba noodle bowl with tofu is a flavor-packed summer meal. Great for weeknights, meal prep, and to-go lunches.

I originally shared this soba noodle bowl back in 2018. In the years that followed, lots of you tried and loved it, which I’m thrilled about. Yet every time someone would tag me on Instagram with a pic of their version, I’d make a note-to-self to update the recipe.

You know, three years is a long time in recipe development years. Even though back then, I was sharing what I believed to be a pretty good recipe, present-day me knew it was due for a makeover. So here is my soba noodle bowl, version 2.0.

While the ingredients have stayed pretty much the same, I did streamline the process. The main update is cooking the tofu on the stove instead of in the oven. Since this is a summer recipe – cold noodles and all – the baked tofu technique didn’t really make sense, since the last thing I wanna do in the summer is let my AC and oven battle it out.

This vegan soba noodle bowl with tofu is a perfect hot-weather dinner. It’s satisfying yet light, and won’t weigh you down. Plus, it’s great for meal prep, since the noodles get a chance to absorb the dressing and arguably become even more delicious in the days ahead.

What’s In This Soba Noodle Bowl

This healthy, one-bowl meal consists of four elements: cold soba noodles, pan-fried tofu, a simple soy-ginger dressing, and thinly sliced cucumbers. The dressing coats the noodles in salty tanginess, which contrasts perfectly with sweet-savory tofu that gets its personality from a soy-maple marinade. Raw cucumbers and scallions add brightness and spice, and roasted peanuts lend a satisfying crunch.

Soba Noodle Bowl with Tofu: Step-by-Step

Press the Tofu: Pressing tofu before cooking it eliminates excess moisture and allows it to absorb more flavor. To press tofu [without a designated tofu press], place it on a plate, then top it with another plate or cutting board, and weigh it down with something heavy (like a couple of cans/jars). Set aside for 15-30 minutes, periodically draining off the water that pools at the bottom of the plate.

Cook the Tofu: Next, cube the tofu, season it with soy sauce, maple syrup, and black pepper, and set aside to marinate for 5 to 10 minutes. Lastly, pan-fry the tofu. Watch it carefully and flip often since it can burn quickly.

Make the Dressing: While the tofu cooks, make the dressing by whisking together fresh garlic and ginger, soy sauce, sesame oil, and seasoned rice vinegar.

Cook the Noodles: Boil the soba according to package directions; they usually cook a few minutes faster than Italian pasta. (Do not overcook soba, as it will get sticky and goopy.) When they’re done, drain and rinse the noodles under cold running water. Rinsing not only makes them cold, but also washes off excess starch and prevents them from sticking together. Lastly, toss the noodles with the dressing, cucumbers, scallions, and peanuts, and top with the tofu.

Ingredient Notes and Substitutions

• Soba Noodles: Soba are Japanese buckwheat noodles. Some versions are 100% buckwheat – hence gluten-free – while others have some wheat. If you can’t find soba, use brown rice noodles, or any other type of noodle you have (lo mein, ramen, udon, etc.).
• Cucumbers: Cold noodles and cucumbers are a classic combo, but feel free to add other crunchy veg, like carrots, bell peppers, or even blanched broccoli. I also like to top this bowl with kimchi.
• Peanuts: If you have an allergy, garnish with toasted sesame seeds instead.
• Scallions: I love the spiciness they add, but feel free to sub with cilantro or basil.
• Seasoned Rice Vinegar: Rice vinegar (made from fermented rice) is a mild, slightly sweet vinegar commonly used in southeast Asian cuisines. It comes in two varieties: plain and seasoned. Seasoned rice vinegar contains sugar and salt, and I love it for dressings and quick-pickles. If you don’t have it, sub with plain rice vinegar (or any other mild vinegar, like apple cider, white wine, or champagne) plus a splash of maple syrup.

How to Make This In Advance

This soba noodle bowl with tofu is perfect for meal prep since the noodles get even tastier the next day. And, it’s great for taking to work/school – you don’t even have to heat it up. The dressed noodles and cooked tofu will both keep in the fridge for up to 4 days.

Other summer favorites…

• Vegan Sushi Rolls with Crispy Tofu
• Vietnamese Summer Rolls with Seared Tofu
• Zucchini Poke Bowls
• Vegan Sushi Bowls with Shiitakes and Edamame

If you try this recipe, let me know how it turns out! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.

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