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A white soba bowl with tofu carrots cabbage.

Soba Noodle Bowls with Tofu and Creamy Peanut Sauce

These cold soba noodle bowls are the ultimate feel-good flexitarian meal—light yet satisfying, nourishing yet full of flavor. Tender soba noodles are tossed with crisp fresh veggies, protein-packed tofu, and a creamy ginger peanut dressing that’s totally addictive. It’s a vibrant, make-ahead-friendly dish that’s perfect for hot days, busy lunches, or anytime you’re craving something cool, crunchy, and packed with plant power.
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Author Kori Butler
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Dish Recipes
Cuisine American
Servings 6
Calories 537 kcal

Ingredients
  

For the creamy peanut sauce:

  • ¼ cup natural creamy peanut butter at room temperature (use all natural 100% peanut butter)
  • 3 tablespoons avocado oil
  • 3 tablespoons lime juice
  • 2 tablespoons rice vinegar or regular vinegar
  • 2 tablespoons coconut aminos (tamari, or regular soy sauce can be used but will affect the overall sweetness and salt levels - adjust if needed. See notes below.)
  • 1 tablespoon fish sauce
  • 1 teaspoon garlic minced
  • 1 teaspoon ginger paste or finely minced ginger
  • ¼ to ½ teaspoon red pepper flakes
  • salt and pepper to taste (I used ½ teaspoon of kosher salt, and ¼ teaspoon of pepper)

For the bowls:

  • 3 tablespoons vegetable oil
  • 16 ounces extra-firm tofu (cut into 1" pieces and drain on paper towels)
  • ½ teaspoon each salt and pepper
  • 12 ounces soba noodles
  • 1 tablespoon toasted sesame oil
  • 1 cup carrots (peeled and julienned)
  • 1 cup finely shredded purple cabbage
  • 1 cup diced cucumber (¼" cubes)
  • ¼ cup sliced green onions (sliced on the bias)
  • ⅓ cup chopped cilantro
  • ½ cup salted roasted peanuts
  • Garnish: lime slices, cilantro, green onion, peanuts

Instructions
 

  • Mix all the dressing ingredients together with a whisk or blender and set aside.
  • Season the tofu with salt and pepper. Heat oil in a skillet or wok until very hot (but not smoking), add tofu and stir fry until golden brown and crispy on most sides. Remove tofu from pan and set aside.
  • Bring a large pot of salted water to a boil. Add soba noodles and cook until al dente, about 5 minutes. Drain the cooked noodles and immediately rinse well under cool water. Drain again if needed. (Tip: Soba noodles are very starchy and will stick together, so rinse multiple times if needed.)
  • Toss the drained cooked noodles with toasted sesame oil in a large bowl until well coated.
  • Add in the vegetables, tofu, and salad dressing. Toss everything together (or layer the ingredients artistically into smaller bowls).
  • Season to taste and garnish with a slice of lime, chopped cilantro, sliced green onion, and peanuts.

Kori's Tips

For more helpful hints, substitution ideas, cooking tips, and other delicious recipes check out my post above.
SUBSTITUTIONS AND ADD-INS: 
  • Use whole wheat spaghetti, rice noodles, or zucchini noodles instead of soba.
  • Swap the tofu for grilled chicken, shrimp, or edamame.
  • Use baked tofu instead of frying if preferred. 
  • Try other veggies such as bell peppers or even tomatoes.
  • Use sunflower seed butter or tahini for a nut-free dressing.
  • Add more red pepper flakes or sriracha if you want extra heat.
TIPS:
  • Rinse the noodles. Soba noodles can get sticky due to their high starch content—give them a good long rinse under cold water right after cooking to prevent clumping.
  • Two ingredients greatly affect the flavor of this dish—coconut aminos and peanut butter. Coconut aminos is nicely balanced and not as salty as soy sauce or tamari sauce. It has a slightly sweet taste as well. If you use soy sauce, start with a smaller amount and add a teaspoon of granulated sugar. Use an all natural salted creamy peanut butter that is at room temperature so that it's the right consistency and runny. 
  • Meal prep. To help this recipe come together fast prepare the ingredients ahead of time and assemble on the day you want to serve it.
  • Press your tofu in between paper towels for the best texture. Removing excess moisture helps it soak up more flavor and stay crisp if pan-fried.
  • Chill before serving. This dish tastes best when served cold or at room temp—let the flavors mingle in the fridge for 20–30 minutes if you can.
SERVING SUGGESTIONS: Serve chilled or at room temp. Top with avocado, lime, sesame seeds, or chopped peanuts. Pair with miso soup or veggie spring rolls. 

Nutrition

Calories: 537kcalCarbohydrates: 56gProtein: 21gFat: 29gSaturated Fat: 5gPolyunsaturated Fat: 9gMonounsaturated Fat: 14gTrans Fat: 0.03gSodium: 746mgPotassium: 595mgFiber: 3gSugar: 4gVitamin A: 3874IUVitamin C: 13mgCalcium: 85mgIron: 3mg
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