Vegan Soba Noodles with Tofu
These Vegan Soba Noodles with Tofu are so easy to make and taste great. I like adding a bit of soy sauce to mine, but make sure you get gluten free for a coeliac eater. You can add any bean that you’d like, and I’ve seen this same dish served with edamame beans which is great and high in protein too. The tofu adds an extra dimension to the dish which I love, but I know a lot of vegans who can’t bear it so feel free to either leave it out or add in some cashew nuts at the end for extra protein.
You Will Need: (Serves 2 Vegan Soba Noodles with Tofu)
- 60g Soba Noodles
- 4 Spring Onions, shredded
- 1/2 Cucumber, halved with the seeds scooped out and chopped finely
- 1 Large Carrot, spiralized
- 1/2 Small Red Chilli, chopped very finely
- 1 bag of Bean Sprouts
- 1 Pak Choi, sliced
- Half a 250g pack of Hard Tofu, dried and thickly sliced
For the dressing:
- 2 tbsp Mirin
- 1.5 tsp Teryaki Sauce
- Soy Sauce
Coriander to serve
Boil the noodles according to the packet instructions, adding in the carrots, bean sprouts and pak choi for at least 5 mins.
Once cooked, rinse under cold water and add into a large bowl with the onions and carrot, chilli and dressing. Mix it together whilst you heat a little oil in a large frying pan.
Fry the tofu gently for 2-3 mins on each side making sure it doesn’t burn, and turning the pieces very delicately.
Serve with a sprinkle of coriander and black pepper, or with the cashews if using.