Asian Noodles and Tofu
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
A delicious and balanced vegan recipe featuring protein-rich baked tofu, earthy soba noodles, and fresh, crunchy vegetables in a savory-sweet Asian sauce.
Tofu gets a bad reputation until it's baked properly; this is how we save it. Firm cubes glazed in a savory-sweet sauce over nutty soba noodles and crunchy vegetables — a plant-based dinner that's hearty enough for the hungriest weeknight.
🥄 Ingredients
- 🫗 270g extra firm tofu, pressed and cubed
- 🫗 2 tbsp soy sauce
- 🫗 1 tbsp agave syrup
- 🫗 1 package (170g) soba noodles
- 🫗 Broccoli, chopped
- 🫗 Snow peas, halved and trimmed
- 🫗 1 tbsp soy sauce
- 🫗 4 tsp soy sauce
- 🫗 3 tsp balsamic vinegar
- 🫗 1 tbsp agave syrup
- 🫗 2 tsp cornstarch mixed with 1 tsp cold water (slurry)
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
**Bake Tofu:** Toss cubed tofu with soy sauce and agave. Bake in a preheated oven at 200°C for 20 minutes until edges are crisp and golden.
**Boil Noodles:** Cook the soba noodles according to package instructions. Drain and rinse with cold water to prevent sticking.
**Sauté Veggies:** In a large pan, sauté the broccoli and snow peas until tender-crisp. Add 1 tbsp soy sauce and toss.
**Prepare Sauce:** In a small bowl, whisk together soy sauce, balsamic vinegar, and agave.
**Combine:** Add the noodles and baked tofu to the pan with the vegetables. Pour the sauce over the mixture.
**Thicken:** Stir in the cornstarch slurry. Cook for 1–2 minutes over medium heat until the sauce thickens and glazes everything evenly.
**Serve:** Serve hot, optionally garnished with sesame seeds or sliced green onions.
🎥 Video Tutorial
Asian Noodles and Tofu
Video credit: embedded from YouTube. All rights belong to the original creator, who allows sharing on other websites.
⚠️ Common Mistakes
- ✕
Sauce Consistency: Be sure to fully whisk the cornstarch into the cold water before adding it to the pan. Adding dry cornstarch directly to a hot pan will cause lumps.
- ✕
Overcrowding: If sautéing the vegetables in a small pan, do it in batches to ensure they steam-fry rather than just steam.
🔄 Variations
Protein Boost: Add edamame beans for extra plant-based protein.
Spice Level: Add a teaspoon of chili garlic sauce or sriracha to the Asian sauce for a spicy kick.
🧊 Storage
- 📦
This dish is best enjoyed immediately. If storing, keep in an airtight container for up to 2 days; reheat gently on the stove with a splash of water to loosen the sauce.
💡 Chef Tips
Tofu Prep: Press your tofu for at least 15 minutes before cubing to remove excess water; this ensures it absorbs the marinade better and gets crispier.
Soba Care: Soba noodles can become mushy if overcooked. Check them frequently and rinse them immediately with cold water to stop the cooking process.
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About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →