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Overhead photo of a Soba Noodle Bowl with cucumber slices, chopped peanuts, and sesame seeds

Soba Noodle Bowl with Crispy Baked Tofu

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  • Author:
  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: Lunch, Dinner
  • Cuisine: Asian


This vegan and gluten-free soba noodle bowl with tofu is topped with cucumbers, peanuts, and scallions, and tossed with sesame-ginger dressing. (This tofu recipe is adapted from Cookie + Kate).



For the Tofu

  • One 14– or 16-ounce block organic extra-firm tofu
  • 1 tablespoon canola or other neutral-tasting oil
  • 1 tablespoon tamari or soy sauce
  • 1 tablespoon maple syrup or runny honey
  • 1 tablespoon plus 1 teaspoon arrowroot starch or cornstarch

For the Soba and Toppings

  • One 8-ounce package soba noodles (you can also use brown rice noodles)
  • 2 cucumbers, very thinly sliced
  • About ⅓ cup chopped roasted unsalted peanuts
  • 2 scallions, white and green parts, thinly sliced

For the Dressing

  • 1-inch knob fresh ginger, peeled and minced (about 1 tablespoon)
  • 1 tablespoon toasted sesame seeds
  • 3 tablespoons tamari or soy sauce
  • 1 tablespoon canola or other neutral-tasting oil
  • 1 tablespoon maple syrup or runny honey
  • 1 tablespoon seasoned brown rice vinegar
  • 2 teaspoons toasted sesame oil


  1. Preheat the oven to 400ºF.
  2. Start the tofu: Drain the tofu and squeeze out some of the water with your hands. Cut the tofu into 1-inch cubes. Line a baking sheet with paper towels and place the tofu on top in a single layer. Top with more paper towels, then place another baking sheet or cutting board on top and weigh it down with something heavy (like a couple of cans) to help squeeze as much water out of the tofu as possible. Let stand for 15-30 minutes.
  3. In a bowl, stir together the oil, tamari, and maple syrup. Undo the tofu-pressing contraption (reserve the baking sheet) and pat the tofu cubes dry with more paper towels. Place the tofu in the bowl with the tamari mixture and toss to coat evenly. Sprinkle on the arrowroot and toss once more.
  4. Wipe the reserved baking sheet and line it with parchment paper. Arrange the tofu in a single layer and bake until caramelized and crisp, about 35 minutes.
  5. Meanwhile, bring a large pot of water to a boil for the noodles.
  6. Make the dressing: In a small bowl, whisk together the ginger, sesame seeds, tamari, canola oil, maple syrup, vinegar, and sesame oil.
  7. Cook the noodles according to package directions, then drain and rinse under cold running water, separating the strands with your hands to wash off any remaining starch to prevent the noodles from sticking. Transfer the noodles to a mixing bowl and toss with about half of the dressing.
  8. To serve, divide the noodles among 4 bowls and top with the tofu, cucumbers, peanuts, and scallions. Serve with extra dressing on the side.


  • Serving Size: 1/4 of the recipe
  • Calories: 520
  • Fiber: 2.7 g
  • Protein: 25.8 g

Keywords: soba, noodles, tofu, vegan, gluten-free