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Peanut Soba Noodles with Crispy Tamari Tofu

I enjoy variety. I like bowls with a little bit of everything. That’s what this bowl has! Soba noodles, red cabbage, bean sprouts, shredded carrots, cucumbers, crispy tofu and some bomb creamy peanut sauce to top it off!

I wasn’t always a cold noodle fan. I use to think it was extremely weird because.. I thought all noodles should be stir fry or in soup. Anyways, after trying cold soba noodles several times and mixing it with my nutritional yeast sauce and peanut sauce – I became a fan!

Soba noodles is also called buckwheat. Soba is just the Japanese name for buckwheat. They’re thin noodles made with a combination of buckwheat and wheat flours depending on brand. Soba noodles can be served cold or warm!

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I used extra firm tofu because it cooks best without breaking apart. I’ve use firm tofu and it doesn’t work as well – you’ll just have to be a lot more careful. I like the texture of EXTRA firm better because you get more in a bite (idk, maybe it’s just me?). I marinated it in tamari, which is a gluten free soy sauce. I’ve also used regular soy sauce and a coconut aminos sauce (soy free). Coconut aminos has a natural sweetness which I actually used for the peanut sauce in this recipe!

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Peanut Soba Noodles with Crispy Tamari Tofu
Serves 2
Peanut soba noodles with crispy tamari tofu. Vegan, plant-based protein and a pack of nutrients into a delicious bowl!
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501 calories
60 g
0 g
20 g
24 g
4 g
276 g
866 g
10 g
0 g
15 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 501
Calories from Fat 171
% Daily Value *
Total Fat 20g
Saturated Fat 4g
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 8g
Cholesterol 0mg
Sodium 866mg
Total Carbohydrates 60g
Dietary Fiber 7g
Sugars 10g
Protein 24g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 4 oz soba noodles
  2. 1/4 tsp salt
  3. 6 oz firm tofu
  4. 1 tbsp tamari
  5. 1/2 cup shredded carrots
  6. 1/2 cup bean sprouts
  7. 1/2 cup red cabbage
  8. 1/4 cup diced cucumber
  9. 2 tbsp cup peanut butter
  10. 2 tbsp cup rice vinegar
  11. 2 tbsp cup coconut aminos
  12. 1 tsp maple syrup
  13. sesame seeds (for garnish)
  14. oil (for cooking)
  1. First, make the peanut sauce by mixing together the peanut butter, rice vinegar, coconut aminos and maple syrup. Leave in fridge.
  2. Prepare the soba by bringing a pot of water and 1/4 tsp salt to a boil.
  3. Add soba in boiling water and cook according to package instructions. Drain with cold water, toss with olive oil (prevents sticking) and leave to side.
  4. Preheat a medium pan with 2 tsp olive oil. Add in slices of tofu and tamari. Saute until crispy golden brown on each side, about 1-2 minutes.
  5. Bowl it up with soba noodles, fresh raw veggies, crispy tamari tofu and creamy peanut sauce.
  6. Add a sprinkle of sesame seeds on top if desired!

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