15-Minute Ginger Tofu Soba Stir-Fry, Crunchy Veg Bowl

This ginger tofu soba stir-fry is built for speed. Crisp tofu with a light cornflour dusting, stir-fry peppers and mushrooms, then toss with soba and a soy-vinegar sauce. It’s bright, filling and ideal for busy nights, with simple protein swaps.

Course Main Course

Cuisine Asian, British, European

Diet Vegan, Vegetarian

Keyword crunchy veg, ginger sauce, quick noodles, stir fry, tofu soba

Prep Time 5

Cook Time 10

Total Time 15

Servings Servings

Calories 445

Author Kitchen Team @ Spooning and Forking

Ingredients

200 g soba noodles
400 g firm tofu
1 tbsp cornflour
2 tbsp neutral oil rapeseed or sunflower, divided
1 red pepper thinly sliced (about 180 g)
200 g mangetout halved lengthways
2 carrots medium, cut into matchsticks (about 180 g)
150 g mushrooms sliced
4 spring onions sliced
1 tbsp sesame seeds optional

For the Sauce

3 tbsp soy sauce or tamari
1½ tbsp rice vinegar or cider vinegar
1 tbsp honey or maple syrup
1 tbsp sesame oil
2 tbsp water
2 cloves garlic finely grated
2 tsp fresh ginger finely grated
1 tsp chilli flakes optional
1 tsp cornflour optional, for a glossier sauce

US Customary - Metric

Instructions

Prep the tofu properly

Wrap the tofu in a clean tea towel or kitchen paper and press gently for 5 minutes while you slice the veg. Cut into 2 cm cubes.
Toss tofu with 1 tbsp cornflour and a pinch of black pepper, coating lightly.

Cook the soba noodles

Bring a saucepan of water to the boil. Cook soba according to the packet, usually 4 to 6 minutes. Drain and rinse briefly under cold water, then shake off excess water well.

Mix the ginger garlic sauce

In a small bowl, stir soy sauce, vinegar, honey, sesame oil, water, garlic, ginger and chilli, if using. Add 1 tsp cornflour if you want the sauce thicker and shinier, whisking to remove lumps.

Crisp the tofu

Heat 1 tbsp neutral oil in a large pan over medium-high heat. Add tofu in a single layer and cook for 6 to 8 minutes, turning every so often, until golden and crisp on the edges. Tip onto a plate.

Stir-fry the veg, then bring it all together

Add the remaining 1 tbsp oil to the pan. Fry pepper, carrots and mushrooms for 3 minutes, then add mangetout for 1 minute so it stays crisp.
Add noodles and tofu back to the pan, then pour in the sauce. Toss for 1 to 2 minutes until everything is hot and glossy. Sprinkle over spring onions and sesame seeds.

Notes

Soba noodles vary a lot. Some are mostly buckwheat, some are mixed with wheat, which changes texture and cooking time. I cook them just until tender, then rinse briefly under cold water to stop them clumping into one moody noodle brick.

Firm tofu is the easiest for crisping quickly. If you only have extra-firm, great, it browns faster. If you’ve got medium tofu, it can still work, just handle it gently and give it a couple more minutes in the pan before adding veg.

Nutrition