Buckwheat Soba Noodles with Coconut-Lime Tofu

Start meatless Monday healthy yet delicious with bowl of lite soba noodles and garlicky spinach stir-fry with nutty sesame oil aroma and sweet-n-sour coconut-lime tofu.

This sesame garlic soba noodles and spinach stir fry with sweet and lemony coconut-lime tofu is perfect to start meatless Monday fit and healthy. In just 15 minutes from kitchen to dinner tables, this quick dinner can fit in any schedule! 

In my family, not just dinner, this vegan noodle bowl is also for lunch (often). Buckwheat soba noodles soak-in flavor of soy sauce, fresh garlic, ginger, chili, and nutty sesame oil... making them a perfect Asian style noddle-stir-fry. Really, you won't believe, how few simple pantry ingredients transform humble noodles to a take-out style meal....only healthier.

I love buckwheat noodles because cook in just 3-4 minutes (oh yes, you reading correct, only 3-4 minutes) and are not heavy like other wheat or egg-based Asian noodles. Where quick cooking promise make me reach for buckwheat soba instead of any other noodles.... their delicious texture make me look forward to devour this noodle bowl. 

To cook the soba noodles, I always use unsalted water. I start by heating water in a shallow pan (mostly). W...

Total Time: Prep Time: Cook Time:
Difficulty: Easy
Yields: 3-4 Serving Serves: 3
Notes: No. of servings depends on serving size.

Ingredients

    Noodles with Spinach

  • 0.4 lbs Buckwheat Soba Noodles (5-6 ounce)
  • 1/2 lbs Spinach
  • 2 Garlic (cloves, small minced)
  • 1 inch Ginger (grated, or small chopped)
  • 1/2 tbsp Thai Red Chili (or one red fresno or 1 tsp chili paste, use both if like spices)
  • 1 tbsp Sesame Oil
  • 2 tbsp Soy Sauce (I use gluten free tamari)
  • 1-2 Lime (2 tbsp juice, rest sliced into wedges for serving)
  • 2 tsp Sesame Seeds (toasted, divided)
  • Coconut-Lime Tofu

  • 1/2 lbs Tofu (firm, pressed in paper towel with weight on top for 10 minutes)
  • 1/4 Cup Coconut milk
  • 2 tbsp Lime (juice)
  • 1/2 tsp Sugar
  • 1-2 tbsp Canola Oil
  • 1/4 tsp Salt

Directions

  • 1. Ready the ingredients. Also, drain and press tofu in paper towel with weight on top for 10 minutes. In meantime, in a medium bowl, mix coconut milk, lime juice, sugar, and 1/4 tsp salt. Mix well. Slice pressed tofu into small cubes, add to marinade, coat well and set aside.
  • 2. To cook soba noodles - Soba noodles cook very fast. Boil water a shallow or deep pan, add noodles (don't add salt) and cook for 3-4 minutes.
    Additional Notes:
    If in doubt, follow the soba noodles cooking directions on the package.
  • 3. Heat a wok, add a tbsp oil. Add marinated tofu (drain excess coconut marinade), and fry until light brown from all sides. (3-4 minutes)(If you don't have wok, a non-stick pan works perfect for tofu.) Add ginger, garlic and spinach and saute for more 2 minutes. Kill the heat..
  • 4. Add drained noodles to the pan with soy sauce, sesame oil, half sesame seeds, lime juice, and chili paste (or thai chili or both as per spicy you like).
  • 5. Toss well. Adjust salt (if needed). Sprinkle remaining sesame seeds on top. Serve with lime wedges on the side.

Savita's Notes:

Please note buckwheat is naturally gluten free but the Hakubaku Organic Soba Noodles which I used for this recipe have wheat content. If you are allergic to gluten, please buy no-wheat soba noodles or use rice noodles instead.

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2 comment(s)

Love tofu and these days I add it all indian curries. I don't know about buckwheat noodles but will try this recipe with hakka noodles. thanks for delicious recipes, Savita!
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