Peanut Soba Noodles combine pantry staples to make a healthier version of a classic takeout favorite. Add in some seasonal vegetables and crispy baked tofu for a balanced meal your family will ask for over and over again!

Peanut Soba Noodles with Crispy Tofu and Spring Vegetables

Sweet and slightly spicy peanut sauce tossed with buckwheat soba noodles, oven-baked crispy tofu, and vegetables is a meal your family will ask for over and over again!
Course Main Dish
Cuisine Vegan
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 532 kcal
Author Jessica Levinson


For the tofu:

  • 1 tablespoons sesame oil
  • 1 tablespoons lime juice
  • 1 tablespoons unseasoned rice vinegar
  • 1 1/2 tablespoons low-sodium soy sauce
  • One 16-ounce package extra-firm tofu, drained, pressed*, and cubed small (or two 8-ounce packages cubed super firm tofu) (see notes below)

For the peanut sauce:

  • 2 teaspoons minced garlic (~2 cloves)
  • 2 packed teaspoons grated ginger
  • 1/3 cup natural creamy peanut butter (can substitute other nut butters for allergies or preferences)
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons unseasoned rice vinegar
  • 1 tablespoon dark brown sugar
  • 1 teaspoon sriracha
  • 2 tablespoons hot water (optional)

For the noodles and vegetables:

  • One 12-ounce box of buckwheat soba noodles (or gluten-free noodles)
  • 1 cup diced red bell pepper
  • 1/4 cup chopped scallions
  • 1 cup halved blanched snap peas
  • 1 cup julienned daikon (Japanese radish)
  • Chopped cilantro for garnish (optional)
  • Crushed peanuts for garnish (optional)


To make the tofu:

  1. Combine sesame oil, lime juice, rice vinegar, and soy sauce in a small bowl and whisk until emulsified.
  2. Pour marinade over cubed tofu in a medium mixing bowl and marinate for at least 30 minutes, tossing occasionally.
  3. Preheat oven to bake at 425 degrees. Spread marinated tofu in one layer on a foil-lined baking sheet. Bake in the top shelf for 20 minutes; turn tofu and bake another 10 minutes until crispy.

To make the peanut sauce:

  1. Combine the sauce ingredients up to and including sriracha in a mini food processor and puree until smooth and well blended. Add 2 tablespoons of hot water and puree again to thin out the sauce. Add more hot water if thinner sauce is desired. Set aside.

To assemble:

  1. Cook soba noodles according to package directions (about 5 minutes). Drain and rinse under cold water.
  2. Coat pasta pot with a drizzle of sesame oil so noodles don't stick, and return noodles to pot.
  3. Add the prepared vegetables and toss with the noodles. Add the peanut sauce and toss again, making sure everything is well coated. Add the crispy tofu and toss one last time.
  4. Serve peanut noodles with chopped cilantro and crushed peanuts if desired.

Recipe Notes

This recipe can be served warm or cold. For the creamiest consistency, eat immediately!

Directions to drain and press tofu: