Equipment
Ingredients
Tofu Preparation
- 250 g extra firm tofu, pressed and cubed
- 15 g cornstarch
- 15 ml neutral cooking oil
Noodles and Vegetables
- 150 g soba noodles
- 100 g snow peas, strings removed
- 2 scallions, thinly sliced
Peanut Sauce
- 45 g smooth peanut butter
- 30 ml soy sauce
- 15 ml rice vinegar
- 15 ml maple syrup
- 5 ml toasted sesame oil
- 1 garlic, minced
- 5 g fresh ginger, grated
- 30 ml warm water
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 489 kcal
- Protein
- 24 g
- Carbohydrates
- 42 g
- Fat
- 28 g
- Fiber
- 4 g
- Sugar
- 12 g
- Sodium
- 979 mg
- Saturated Fat
- 5 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 7 g
- Potassium
- 556 mg
- Calcium
- 416 mg
- Iron
- 4.9 mg
- Magnesium
- 118 mg
- Phosphorus
- 295 mg
- Zinc
- 2.4 mg
- Vitamin A
- 35 mcg
- Vitamin C
- 34 mg
- Vitamin E
- 2.4 mg
- Vitamin K
- 48 mcg
- Vitamin B6
- 0.3 mg
- Thiamin
- 0.20 mg
- Riboflavin
- 0.28 mg
- Niacin
- 4.0 mg
- Folate
- 64 mcg
- Water
- 193 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Bring a large pot of water to a boil. Add the soba noodles and cook according to package instructions, usually about 4 to 5 minutes. Drain in a colander and immediately rinse under cold water to stop the cooking process and remove excess starch.
In a small mixing bowl, whisk together the peanut butter, soy sauce, rice vinegar, maple syrup, toasted sesame oil, minced garlic, grated ginger, and warm water until completely smooth.
Place the cubed tofu on a cutting board or in a shallow dish. Sprinkle the cornstarch over the tofu and toss gently until each piece is evenly coated.
Heat the neutral cooking oil in a wok or large skillet over medium-high heat. Add the cornstarch-coated tofu in a single layer. Pan-fry for 5 to 6 minutes, turning occasionally with a spatula, until the tofu is crispy and golden brown on most sides.
Add the prepared snow peas to the wok with the crispy tofu. Stir-fry for 1 to 2 minutes until the peas turn bright green but remain crisp.
Reduce the heat to low. Add the rinsed soba noodles and the peanut sauce to the wok. Toss continuously for 1 to 2 minutes until the noodles are heated through and everything is evenly coated in the sauce. Remove from heat and garnish with sliced scallions.
Chef's Notes
- When preparing tofu, pressing out excess moisture is crucial. Even a 10 minute press between paper towels with a heavy pan on top will dramatically improve the crispiness.
- Soba noodles cook much faster than wheat pasta. Do not walk away while they boil, as they can turn to mush in a matter of seconds once past their ideal cook time.
- If using a natural peanut butter that separates, ensure it is thoroughly stirred before measuring so the sauce has the right balance of oil and solids.
- To customize the heat level, whisk a teaspoon of chili crisp or sriracha into the peanut sauce before tossing.
Storage
Refrigerator: 3 days — Store in an airtight container. The sauce will thicken in the fridge; add a splash of water when reheating.
Reheating: Microwave on medium power for 2 minutes with a splash of water, or toss in a skillet over medium heat until warmed through.
Troubleshooting
Soba noodles are gummy and stuck together
Cause: Noodles were overcooked or not rinsed properly after boiling
Fix: Toss the clumped noodles with a few drops of sesame oil to separate them before adding to the stir-fry
Prevention: Strictly follow package timing and aggressively rinse noodles under cold running water immediately after draining
Peanut sauce is too thick and clumpy
Cause: Peanut butter brand is excessively dry or cold water was used
Fix: Whisk in an additional 15ml of warm water until the desired consistency is reached
Prevention: Use room temperature ingredients and warm water for the sauce
Tofu coating is sticking to the pan
Cause: Pan was not hot enough before adding tofu, or tofu was flipped too soon
Fix: Turn down the heat slightly, let it sit for another minute so the crust releases naturally, and use a thin metal spatula
Prevention: Allow the oil to shimmer before adding tofu, and let the crust form fully before attempting to turn the pieces
Cultural Context
Soba noodles are a traditional Japanese noodle made from buckwheat, historically served chilled with a dipping sauce or in hot broth. This recipe adapts them into a pan-Asian fusion application, utilizing a rich, Chinese-inspired peanut sauce to coat the noodles, creating a satisfying, plant-based weeknight meal that highlights the earthy flavor of the buckwheat.
