Provider Farm

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Tofu Soba Noodles

A quick dish to whip up. Use whatever vegetables you have on hand and substitute spaghetti for the noodles if needed. You could also substitute whatever protein for the tofu, I think a scrambled egg would be good too!
  • 1 pound soba
  • 1/4 cup rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 teaspoons brown sugar
  • 1 teaspoon sesame seeds
  • 1 tablespoon vegetable oil
  • 1 (14-ounce) package firm tofu, cubed
  • 2 cups shredded cabbage. or whatever vegetables you have on hand, chopped
  • 1 clove garlic, pressed
  • 1 teaspoon freshly grated ginger
  • 2 green onions, thinly sliced
  • Crushed peanuts, for serving
  • Sriracha, for serving

In a large pot of boiling water, cook noodles according to package instructions. Rinse under cold water and drain; set aside.
In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, brown sugar and sesame seeds; set aside.
Heat vegetable oil in a large skillet over medium high heat. Add tofu and cook until golden brown, about 3-4 minutes; set aside. Add cabbage, garlic and ginger to the skillet and cook, stirring frequently, until tender, about 1-2 minutes.
In a large bowl, combine noodles, rice wine vinegar mixture, tofu, cabbage and green onions.
Serve immediately, garnished with peanuts and Sriracha, if desired.