Soba Noodles with Curry-Spiced Tofu

by | Updated: December 4th, 2016 | Read time: 2 minutes

Perfect for busy weeknights, this recipe is quick, delicious and good for you, too! Teeming with tasty and aromatic spices, such as curry and ginger, it’s not only a flavor and scent sensation, it’s also a nutritious dish that’s great for the entire family. Enjoy this vegan and gluten-free spicy soba bowl topped with your favorite herbs and veggies!

Curry-Spiced Tofu and Soba Noodles in a bowl with red bell pepper, green onions, cilantro and sesame seeds |

Soba Noodles with Curry-Spiced Tofu 

Serves: 3-4

6 oz. soba noodles
2 green onions, finely chopped
1 red pepper, diced
1.5 tsp. sesame oil
1 tsp. garlic, minced
1 tsp. ginger, minced
Cilantro, chopped, to garnish
Sesame seeds, to garnish
Salt, to taste

1 Tbsp. rice vinegar
3 Tbsp. soy sauce
1 tsp. sugar
1/2 tsp. red chili flakes

8 oz. extra-firm tofu, cubed
1.5 tsp. canola oil
1 tsp. curry powder
1/4 tsp. salt
1/4 tsp. black pepper


  1. Press tofu by placing heavy object on top for 20-30 minutes to drain water. Cut into cubes.
  2. In pan, heat canola oil on medium heat. Add tofu, curry powder, black pepper and salt and mix. Cook tofu cubes one each side for 2-3 minutes or until golden-brown. Remove from pan and set aside.
  3. Cook noodles according to package instructions and drain. To avoid sticking, add a drop of oil.
  4. In bowl, mix together sauce ingredients and set aside.
  5. In wok, heat sesame oil on high. Sauté garlic and ginger for a few seconds, then add red pepper. Cook for 1 minute.
  6. Add sauce and cook for 10-15 seconds. Toss soba noodles into the mixture and combine until noodles are well-coated. Add salt to taste.
  7. Mix in tofu and green onions. Remove wok from heat. Garnish with cilantro and sesame seeds before serving.