Curried Tofu Soba Noodle Recipe – Quick & Easy Stir-Fry

Last Updated on 2 months by Neha Deshmukh

Curried Tofu Soba Noodle Recipe – Quick & Easy Stir-Fry

Hey everyone! If you’re anything like me, you’re always on the lookout for a weeknight meal that’s both delicious and doesn’t take forever to make. This Curried Tofu Soba Noodle stir-fry is exactly that! I first stumbled upon this recipe when I was craving something flavorful and comforting, and it’s been a regular in my rotation ever since. It’s a beautiful blend of Japanese soba noodles with a fragrant Indian-inspired curry sauce. Trust me, it’s a winner!

Why You’ll Love This Recipe

This recipe is seriously a game-changer. It’s quick – ready in under 30 minutes! It’s packed with flavor, thanks to the curry powder and homemade sauce. Plus, it’s super versatile. You can easily adjust the spice level or swap out veggies to suit your taste. And, it’s a fantastic way to get a healthy and satisfying meal on the table.

Ingredients

Here’s what you’ll need to whip up this delicious stir-fry:

• 3 tablespoons soy sauce or tamari (for gluten-free)
• 1 tablespoon rice vinegar
• 1.5 tablespoons coconut sugar
• 2 teaspoons sriracha or hot sauce
• ¾ teaspoon ground black pepper
• ¼ teaspoon salt
• 1 teaspoon vegetable oil
• 8 oz extra-firm tofu, cubed
• 1 teaspoon curry powder
• ¼ teaspoon ground black pepper
• ¼ teaspoon salt
• 8 oz soba noodles
• 1 tablespoon vegetable oil
• 1 tablespoon sesame oil
• 2 tablespoons grated ginger
• 1 celery stalk, chopped
• 2 medium carrots, sliced
• 3 green onion stalks, chopped
• 1 large red bell pepper, sliced
• 15 snow peas
• 1.5 tablespoons sesame seeds

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure everything turns out perfectly:

• Soba Noodles: These buckwheat noodles have a lovely nutty flavor and a slightly chewy texture. They’re readily available in most supermarkets these days.
• Tofu Preparation: Extra-firm tofu is best here because it holds its shape well during stir-frying. Pressing the tofu beforehand (removing excess water) is key to getting it nice and crispy. I usually wrap it in paper towels and place something heavy on top for about 20-30 minutes.
• Curry Powder Blend: Feel free to use your favorite curry powder! The flavor will vary depending on the blend, so adjust to your liking. I love a Madras curry powder for a bit of a kick.
• Coconut Sugar as a Sweetener: Coconut sugar adds a lovely caramel-like sweetness to the sauce. You can substitute with brown sugar or maple syrup if you don’t have any on hand.
• Tamari/Soy Sauce Difference: If you’re gluten-free, tamari is the way to go! It’s a Japanese soy sauce that’s made without wheat. Otherwise, regular soy sauce works just fine.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cook the soba noodles according to the package directions. Once they’re done, drain them and rinse under cold water to stop the cooking process. Toss with a little oil to prevent sticking and set aside.
2. Next, let’s get the tofu going. Heat 1 teaspoon of vegetable oil in a pan over medium-high heat. Add the cubed tofu, curry powder, salt, and pepper. Cook for 3-4 minutes, stirring occasionally, until the tofu is browned and slightly crispy. Set aside.
3. Now, for the sauce! In a small bowl, whisk together the soy sauce (or tamari), rice vinegar, coconut sugar, sriracha, pepper, and salt. Give it a good mix until the sugar is dissolved.
4. Heat the remaining vegetable oil and sesame oil in a wok or large skillet over high heat. Add the grated ginger and chopped celery and stir-fry for about 15-20 seconds until fragrant.
5. Add the sliced carrots, chopped green onion, sliced bell pepper, and snow peas to the wok. Stir-fry for another 30 seconds, keeping everything moving. You want the veggies to be crisp-tender.
6. Pour the prepared sauce into the wok and toss to coat the veggies evenly. Let it simmer for a minute or two, allowing the sauce to thicken slightly.
7. Add the curried tofu to the wok and mix well, ensuring it’s coated in the sauce.
8. Finally, add the cooked soba noodles to the wok. Reduce the heat to medium-low and toss everything together until the noodles are evenly coated with the sauce and veggies.
9. Sprinkle with sesame seeds and give it one last mix. Serve immediately and enjoy!

Expert Tips

• Don’t overcrowd the wok! If you’re making a large batch, cook the veggies in batches to ensure they get properly stir-fried.
• Taste the sauce before adding it to the wok and adjust the seasoning as needed.
• For extra crispy tofu, you can lightly coat it in cornstarch before frying.

Variations

This recipe is so adaptable! Here are a few ideas to spice things up:

• Vegan: This recipe is already vegan! Just double-check your curry powder doesn’t contain any hidden animal products.
• Gluten-Free: Simply use tamari instead of soy sauce.
• Spice Level Adjustment: Add more or less sriracha to control the heat. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Add Protein Options: Feel free to add other proteins like shrimp, chicken, or edamame. My family loves adding grilled chicken.

Serving Suggestions

This Curried Tofu Soba Noodle stir-fry is delicious on its own, but it also pairs well with:

• A side of steamed edamame
• A fresh cucumber salad
• Spring rolls

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave. The noodles may absorb some of the sauce upon standing, so you might want to add a splash of water or soy sauce when reheating.

FAQs

Let’s answer some common questions:

• Is soba noodle better hot or cold? Soba noodles are delicious both hot and cold! This recipe is best served hot, but you can also enjoy it cold as a noodle salad.
• Can I use a different type of noodle? Absolutely! Udon noodles, ramen noodles, or even spaghetti would work in a pinch.
• What’s the best way to press tofu? Wrapping the tofu in paper towels and placing a heavy object on top for 20-30 minutes is the easiest method. You can also use a tofu press.
• How can I adjust the sweetness of the sauce? Add more or less coconut sugar to suit your taste.
• Can I make this ahead of time? You can prep the sauce and chop the veggies ahead of time. However, it’s best to cook the noodles and tofu just before serving to prevent them from getting soggy.