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
Ingredients
- 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
Instructions
- 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!
laurasmess says
May 2, 2014 at 1:41 amI read the ‘unfried tofu’ post too! I was intrigued but hadn’t tried it yet… so impressed that it worked better than the conventional frying method! Love the bowl of goodness you’ve added it to Alice. Looks ultra-crispy, ultra-nourishing, ultra-colourful (sorry, that’s going to be my fave adjective of the day) and typically (for you, you talented thing!) delicious xxx
hipfoodiemom says
May 2, 2014 at 6:11 amHi Laura, I try to not fry as much as possible so I really loved this method! Thank you so much! Have a happy weekend!
Erin | The Law Student's Wife says
May 2, 2014 at 7:47 amHooray! I’m glad this method worked so well for you. I need to pick up some soba noodles ASAP. Is there anywhere in particular you like to buy yours?
hipfoodiemom says
May 2, 2014 at 8:10 amErin, I loved this. . and called my mom immediately about it! 🙂 We’re both tofu lovers! Thank you again!
hipfoodiemom says
May 2, 2014 at 8:12 amOh! Oriental Food Mart on S Park St has them. You can also find them at the Asian Midway Foods, also on S. Park St.
Alice says
May 2, 2014 at 9:30 amYes please! I’m a gal who always goes crazy for noodles. When you say extra crispy tofu I say most definitely. No day could ever be bad with a little noodle love 😉
hipfoodiemom says
May 2, 2014 at 11:52 amhaha, yes! You and I think the same! #noodlelove 😛 Have a great weekend, Alice!
Matt Robinson says
May 2, 2014 at 10:56 amThis with a little sriracha? Perfection. Love this Alice. Have a great weekend!
hipfoodiemom says
May 2, 2014 at 11:51 amThanks so much, Matt! Yes, sriracha is a must!
Maria | Pink Patisserie says
May 2, 2014 at 12:01 pmAlice, this looks so fresh, healthy and tasty!! I cannot wait to give that tofu method a try. And soba! Food of the god’s seriously..
Anna Johnston says
May 4, 2014 at 7:16 amYarm… Love noodles, you say you eat soba noodles 4 times a month, that doesn’t seem much, I’m a massive noodle nut, reckon I’d have about 10 soba noodle feeds a month. Little piggy perhaps. Great recipe, love the quickness. 🙂
Wishing you a wonderful week ahead, very much looking forward to reading your other posts. Cheers, Anna
Chris @ Shared Appetite says
May 5, 2014 at 9:54 amI bought soba noodles like a month ago because I really wanted to experiment with it. And then I got sidetracked and forgot… until now! I remember seeing Erin’s post about the tofu also and bookmarked it because it was super intriguing. It’s like I was meant to see this post and MAKE IT! Sounds delicious. Pinning so I actually remember to whip this up. Sounds like the perfect spring meal!
Allison @ Clean Wellness says
May 9, 2014 at 6:04 pmSoba noodle bowls are one of my favourite dinners! Yum! I’m pretty sure sesame oil makes everything better 🙂
Joyce Vandenberg Porter says
May 28, 2014 at 8:14 pmI have heard of freezing tofu before cooking it but haven’t tried it. Good to know it works!