Quick Sesame-Ginger Soba Noodles with Tofu and Snow Peas

By AislePrompt Editorial · Published 2026-07-22 · Updated 2026-07-22

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A fast stir-fry of soba noodles tossed with crispy tofu, crunchy snow peas, and a fragrant sesame-ginger sauce. This Asian Fusion-inspired noodle recipe (vegetarian), ready in about 25 minutes, pairs soba noodles, extra-firm tofu, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 3 Asian Fusion cuisine 420 cal/serving

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Ingredients

8 oz soba noodles
14 oz, pressed and cut into 1-inch cubes extra-firm tofu
2 tbsp sesame oil
2, minced garlic cloves
1 tbsp, grated fresh ginger
1 1/2 cups, trimmed snow peas
3 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp honey
1 tbsp toasted sesame seeds
2, thinly sliced green onions

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Instructions

Step 1: Bring a large pot of water to a boil. Add 8 oz soba noodles and cook for 5-6 minutes until just tender but still firm; drain and rinse under cold water to stop cooking.
Step 2: While noodles cook, heat 2 tbsp sesame oil in a large skillet over medium-high heat. Add 14 oz pressed and cubed extra-firm tofu and sauté for 6-7 minutes, turning occasionally until all sides are golden and crisp.
Step 3: Stir in 2 minced garlic cloves and 1 tbsp grated fresh ginger; cook for 1 minute until fragrant.
Step 4: Add 1 1/2 cups trimmed snow peas and cook for 3 minutes until bright green and crisp-tender.
Step 5: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp honey; pour over tofu and vegetables.
Step 6: Add the drained soba noodles to the skillet and toss everything together for 2 minutes until heated through and coated in sauce.
Step 7: Remove from heat and garnish with 1 tbsp toasted sesame seeds and 2 thinly sliced green onions before serving.