Yield: 4 Servings 

Time: About 1 Hour 


 For the Noodles: 

  • 1 package Soba Noodles, 9.5 oz 

  • 1 package Extra Firm Tofu (14 oz)

  • 1 tsp corn starch

  • 1/2 Red Onion, sliced

  • 1 Red Bell Pepper, sliced

  • 2 Broccoli Crowns, about 5-6 cups sliced 

  • 3-6+ cloves of Garlic (personal preference), minced 

  • Sesame oil, to coat large skillet

 For the Sauce: 

  • 1/2 cup Cashews, Peanuts, or Sesame Seeds + More for Topping 

  • 1/2 cup Water

  • 2 tsp Tamari or Soy Sauce

  • 1 tsp Chili Garlic Sauce

  • 1 tsp Sesame Oil 

  • 1.5 tsp Ground Ginger

  • 2 tsp Rice Vinegar

  • 1-2 Tsp Agave or Maple Syrup 

  • 1/2 Juiced Lime, about 1 tsp 


  1. Begin by preheating your oven to 425 degrees F, and then cut up your tofu into cubes. On a baking sheet with parchment, transfer the cubes and sprinkle + thoroughly coat the tofu with 1 tsp of cornstarch. I find it easier to pick up both sides of parchment and sort of jumble the cubes around. Cook the tofu for 30 minutes. 

  2. While your tofu is cooking, start slicing the red onion, red bell pepper, broccoli and mince the garlic. Bring water to a boil as instructed by soba noodle package. Cook, drain, rinse and set aside the noodles.  

  3. Heat a large skillet to low/medium heat and coat with sesame oil. Add your red onion and cook for 3-4 minutes until translucent. Add minced garlic and cook for 2 more minutes. Then incorporate red bell pepper and broccoli. Cook for 5-7 minutes, so that veggies are not overcooked and still appear colorful. 

  4. Set veggies aside and make the sauce. In a food processor or high-speed blender, blend your nuts or seeds of choice until a nut/seed butter forms. Then add 1/2 cup water and blend well. Incorporate tamari, chili garlic sauce, sesame oil, rice vinegar, agave or maple syrup, and lime juice. Blend again until a smooth. 

  5. When it’s been 30 minutes, take the tofu out of the oven. Heat another skillet on low/medium heat, or transfer veggies to a bowl, and coat lightly in sesame oil. Transfer the tofu to the skillet and fry for 8-10 minutes, flipping every 2 minutes. 

  6. In a large serving bowl combine all components. It might be easier to first mix the veggies and noodles, then coat in sauce. 

  7. Finally, serve with your favorite toppings!

 Note: For a gluten-free option you could definitely replace the Soba Noodles with Rice Noodles— just cook by package instructions!