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Quick Peanut Soba Noodle Stir Fry with sticky Tofu

An easy, delicious and nutritious meal. Crispy veggies with delicious noodles, all tossed up in a creamy peanut sauce and topped with some tofu.

Course dinner, lunch, Main Course
Cuisine asian
Prep Time 10 Minuten
Cook Time 10 Minuten
Total Time 20 Minuten
Servings 4 servings
Calories 599 kcal

What you will need

  • 320 g soba noodles
  • 200 g oyster mushrooms *
  • 1 red bell pepper *
  • 1/4 head red cabbage
  • 2 large carrots
  • 100 g edamame beans
  • 2 tbsp oil

For the peanut sauce:

  • 2 tbsp peanut butter
  • 1 garlic clove
  • 2 cm ginger
  • juice of 1 lime
  • 1.5 tbsp coconut sugar
  • 4 tbsp soy sauce
  • 1/2 tsp rice wine vinegar

For the tofu:

  • 400 g firm tofu
  • 4 tbsp soy sauce
  • 2 tbsp maple syrup
  • 1 tsp cornstarch

How to

  1. Bring a pot of water to a boil. Add the soba noodles and cook according to package instructions (about 5 minutes). When done cooking, preserve 2 tablespoons of the water they were cooking in and drain them and rinse under cold water to stop them from continuing to cook.

  2. Peel the carrot and grate it roughly. Slice the bell pepper, mushrooms and the cabbage into bite sized pieces/ slices. In a pan heat up 1 tbsp of the oil and fry the veggies on high heat for about 3 minutes, then turn down to medium.

  3. In the meanwhile cut the tofu into 1cm sized chunks. Mix the soy sauce, maple syrup and cornstarch until no chunks left. Heat up the remaining oil in another pan and fry the tofu on each side for about 1-2 minutes until crisp. Turn the heat down and add the soy sauce mixture. Stir to make sure the tofu is all covered with the sauce.

  4. In a blender blend together all of the ingredients for the peanut sauce and add the 2 tbsp of preserved water. Add it to the veggies along with the cooked noodles and mix till well combined. Divide onto plates and top with the tofu! Enjoy!