Soba Noodles with Extra Crispy Tofu!!! The perfect dish for a quick Asian meal. This one is one of my favorites!
It’s Spring so I’m focusing on quick, easy, healthy and light when it comes to lunch. I probably eat soba noodles at least 4 times a month. They are so easy and delicious and each time, I like to vary what I mix in with my noodles.
I will usually mix in raw veggies but also love dipping my soba noodles in soba tsuyu. If I’m in the mood for kimchi, I’ll eat my soba noodles with kimchi or other pickled veggies. And I love arranging everything around the bowl. Now that I photograph food so much, I can’t seem to just throw stuff in, even if I’m not photographing it. I have to “style” it. I have to make sure it looks as pretty as possible.
I came across Erin’s Ultra Crispy Un-fried Tofu and was completely shocked that I had never heard of this method of cooking tofu. You basically blot the tofu, cut it up, freeze it, boil it and then pan fry.
It’s crazy but it works! And, I have to say, this is the crispiest I have ever gotten my tofu . . so I had to add it into my soba noodle bowl. I left the slices large so you could see how crispy the tofu got and just ate these with my soba noodles. You can obviously slice these up after you’ve pan fried as well.
If you like tofu and soba noodles, you’ve got to try this! And I highly recommend adding some sriracha or sweet chili sauce for a kick! Enjoy!
Soba Noodles with Extra Crispy Tofu
- 4 ounces soba noodles
- 2 tablespoons low sodium soy sauce
- 1½ tablespoons sesame oil
- 1 tablespoon brown sugar
- splash of brown rice vinegar
- ultra crispy un-fried tofu see Erin's recipe above
- zucchini sliced thin or julienned
- carrots sliced thin or julienned
- green onions or scallions diced
- shredded gim or dried seaweed
- Sesame seeds to sprinkle on top
- For a spicy alternative mix in: 1½ tablespoons sweet chili sauce or 1-2 teaspoons sriracha sauce
- Cook soba noodles according to package directions. Rinse with warm water; drain well and set aside.
- Combine the soy sauce, sesame oil, brown sugar and vinegar in a small bowl. Whisk well. Taste and adjust any ingredients if needed. Pour the soy sauce mixture over the soba noodles and mix well. Serve, top with the cut vegetables and crispy tofu arranged around the bowl and sprinkle with sesame seeds. Mix and enjoy!