Crispy Tofu and Soba Noodles Stir Fry
A quick, flavor-packed stir fry featuring crispy tofu, soba noodles, and fresh vegetables in a savory glaze. Perfect for a simple yet satisfying weeknight dinner with bold Asian-inspired flavors.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 4 servings
- Category: easy dinner
- Method: Stir Fry
- Cuisine: American
- Diet: Vegetarian
Ingredients
Crispy Tofu:
14 oz extra-firm tofu, pressed and cubed
▢2 tablespoons soy sauce, or tamari
▢1 tablespoon rice vinegar, or lime juice
▢1 tablespoon sesame oil
▢1 teaspoon grated fresh ginger, or ½ tsp ground
▢2 cloves garlic, minced (or ½ tsp garlic powder)
▢2 tablespoons cornstarch
▢Cooking spray or 1–2 teaspoons neutral oil, for air fryer crisping
Noodles + Veggies:
▢8 oz soba noodles
▢1 tablespoon neutral oil, avocado/vegetable
▢1 onion, thinly sliced
▢2 cups broccoli florets
▢2 stalks celery, thinly sliced
Stir Fry Sauce:
▢¼ cup soy sauce, or tamari
▢2 tablespoons water
▢1 tablespoon rice vinegar
▢1 –2 tablespoons honey or brown sugar, use maple for vegan
▢1 tablespoon sesame oil
▢1 tablespoon cornstarch
Spicy Soy Sauce (to finish/drizzle)
▢2 tablespoons soy sauce
▢1 –2 teaspoons sriracha or chili garlic sauce, to taste
▢1 teaspoon rice vinegar, optional, for brightness
Finish
▢Sesame seeds
▢Optional: sliced green onions
Instructions
Press tofu for 15–30 minutes, then cube into 1-inch pieces
Combine tofu with 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sesame oil, ginger, garlic, and 2 tbsp cornstarch in a bowl
Spray a baking sheet or air fryer with oil. Spread tofu in a single layer and bake at 400°F (200°C) for 25 minutes, flipping halfway, or air fry at 375°F (190°C) for 15 minutes
Cook soba noodles according to package instructions, then drain and set aside
Heat 1 tbsp oil in a large pan over medium-high heat. Sauté onion, broccoli, and celery for 2–3 minutes until tender-crisp
For the stir fry sauce, mix ¼ cup soy sauce, 2 tbsp water, 1 tbsp rice vinegar, 1–2 tbsp honey, 1 tbsp sesame oil, and 1 tbsp cornstarch until dissolved. Pour over vegetables and simmer 2 minutes
Add cooked noodles and crispy tofu to the pan. Stir to coat everything in sauce
Stir spicy sauce (mix 2 tbsp soy sauce, 1–2 tsp sriracha, 1 tsp rice vinegar) and swirl into the pan. Garnish with sesame seeds and green onions
Notes
Use tamari for gluten-free. Adjust spice level with sriracha. Store leftovers in an airtight container for 3–4 days. Reheat gently to preserve crispness