This soba stir fry has plenty of pan-fried tofu, fresh and crunchy vegetables and chewy soba, all in a savory sauce!
Course
Dinner, Lunch, Main Course
Cuisine
Asian
Keyword
bell peppers, carrots, celery, dairy-free, egg-free, garlic, green onions, mushrooms, nut-free, onion, soba, stirfry, tofu, vegetables
Prep Time20minutes
Cook Time30minutes
Total Time50minutes
Servings3people
Calories479kcal
Ingredients
1poundfirm tofucubed
1bundlesoba100g or 3.5 oz
½medium onionchopped
2clovesgarlicminced
1carrotpeeled and sliced thinly
2stickscelerychopped
1cupsliced mushrooms
½bell pepperchopped
1 ½tablespoonssoy sauce
1teaspoonrice wine vinegar
1teaspoonsesame oil
½teaspoonfish sauce
1tablespoonssesame seeds
1green onionchopped
Instructions
Heat half of the oil in a large non-stick skillet over medium heat. Add the tofu in a single layer, being careful in case the water in the tofu splatters, then sprinkle salt all over the tofu. Cook the tofu on each side until golden brown (I usually cook 4 of the sides and call it a day). Move the tofu to a plate and set aside.
Meanwhile, bring a medium pot of water to a boil. Add the soba and cook according to the package instructions. Drain the soba (you can save the cooking water and drink it like buckwheat tea), then rinse under cold water. Set aside.
Return the skillet to medium heat, then add the rest of the oil. Add the onion and season with salt. Cook, stirring occasionally, until the onions are translucent. Then add the garlic, carrots and celery. Cook for 5 minutes to soften, then add the mushrooms. Cook for a few more minutes, until the carrots and celery are still crunchy but more tender than raw. Add the bell peppers and cook until barely softened.
Add the soba, soy sauce, rice wine vinegar, sesame oil and fish sauce to the vegetables, and toss until everything is coated.
Dish up the stir fry, top with the tofu, sesame seeds and green onion, then serve!
Recipe Notes
Make sure to rinse the soba in cold water. This helps the soba become chewier, and also rinses off any extra starch that could make the soba gummy.
Feel free to mix and match the vegetables and protein according to your preferences and what you have on hand.