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Tofu Soba Noodles
with carrots / coleslaw mix

Active: 25 min Total: 25 min
A rich brown sauce coats noodles, vegetables and tofu in this one-pan dish that comes together in a flash. This is an updated version of a classic Cook Smarts meal that was first featured in 2014.
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Ingredients

Metric
Servings:
4
Tofu Soba Noodles:
  • Tofu, extra firm (vacuum packed preferable) - 16 oz, 1" / 2.5cm cubes
  • Brown sugar - 2 tsp
  • Miso paste, any color - 1 tsp
  • Vinegar, rice - 1 Tbsp
  • Oil, toasted sesame - 1 Tbsp
  • Soy sauce, low-sodium - 1/3 cup
  • Carrots - 8 oz, chopped
  • Limes - 1, wedges
  • Green onions - 2 stalks, green and white parts chopped and separate
  • Noodles, soba - 8 oz (sub spaghetti)
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Cornstarch - 2 tsp
  • Water - 3 Tbsp
  • Coleslaw mix - 5 oz
  • Hot sauce of choice - for serving

Nutrition Facts

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Prep

  1. Tofu - If tofu is packaged in water, press out liquid first. Slice into 1" / 2.5cm cubes. (Can be done 1 day ahead)
  2. Make stir-fry sauce - Combine brown sugar, miso, vinegar, toasted sesame oil and soy sauce. (Can be done up to 5 days ahead)
  3. Carrots - Chop carrots. (Can be done up to 5 days ahead)
  4. Limes / Green onions - Prep as directed. Store limes, green parts of green onions and white parts of green onions separately. (Can be done 1 day ahead)

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Make

  1. Bring a saucepan of water to boil. Add soba noodles and cook according to packaged instructions. (Soba noodles don’t take long to cook, so keep an eye out.) Drain.
  2. Heat a nonstick pan over medium-high heat. Add first part of cooking oil and then tofu to heated oil. Saute until tofu is golden brown, 5 to 6 minutes. Set aside.
  3. Whisk together cornstarch and water.
  4. Return pan to medium-high heat. Add second part of cooking oil and then carrots. Saute until carrots are nearly tender, 3 to 4 minutes. Add coleslaw mix and white parts of green onions and saute for 2 minutes more.
  5. Pour stir-fry sauce over top and bring to a simmer. Add corn starch / water mixture, while stirring. Simmer until sauce has thickened slightly, ~2 minutes.
  6. Remove from heat and stir in soba noodles and tofu. Squeeze juice from one of the lime wedges over top.
  7. Serve tofu soba noodles with green parts of green onions on top and lime wedges and hot sauce on the side to use as garnishes. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (101)
Gluten-free (3)
Paleo (8)
Vegetarian (23)

39 reviews

Doubled the stir-fry sauce. Can't have too much sauce! Update: we have gone vegan and this vegetarian meal also qualifies as vegan! Yeah!

By: Michael
Posted: Nov 19, 2020
Diet: Vegetarian
0 Helpful

Loved this! We loaded up on veggies - threw in a whole package of this kale coleslaw mix from the grocery store and some chopped up spinach. Would probably add more toasted sesame seed oil/less soy sauce next time but over all really enjoyed it and came together quickly!

By: Emily
Posted: Nov 21, 2017
Diet: Original
0 Helpful

I tossed the chicken in with the veggies and added snow peas. The whole family loved it!

By: Casey
Posted: Oct 19, 2017
Diet: Original
0 Helpful

Added oyster mushrooms.

By: mark
Posted: Oct 16, 2017
Diet: Original
0 Helpful

The soy sauce is heavy. I may dim it down some next time otherwise it's a good dish. Needs something nutty also.

By: Erica
Posted: Aug 17, 2017
Diet: Original
0 Helpful

My family said "yummy" and the kids wanted it in their lunches for the next day. The chicken could be tossed with a little of the stir fry sauce, just a little dry.

By: Kristen
Posted: Aug 15, 2017
Diet: Original
0 Helpful