Spicy Peanut Soba Noodles with Crispy Tofu

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

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 developed and reviewed.

Chilled soba noodles tossed in a creamy, spicy peanut sauce and topped with golden crispy tofu for a satisfying vegetarian meal bursting with flavor. This Japanese-inspired vegan recipe (vegetarian), ready in about 30 minutes, pairs soba noodles, firm tofu, cornstarch for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, 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: 15 min Cook: 15 min Serves 4 Japanese cuisine 420 cal/serving

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Ingredients

8 oz soba noodles
14 oz block, pressed and cubed firm tofu
3 tbsp cornstarch
3 tbsp vegetable oil
1/4 cup creamy peanut butter
3 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp honey
1 tsp sesame oil
1 tbsp (adjust to taste) sriracha
1 tbsp fresh lime juice
2 stalks, thinly sliced green onions
1 tbsp sesame seeds

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Instructions

Step 1: Cook 8 oz soba noodles in a large pot of boiling salted water for 5-6 minutes until tender but firm. Drain and rinse under cold water to stop cooking and cool the noodles.
Step 2: While noodles cook, press and cube 14 oz firm tofu into 1-inch pieces. Toss gently with 3 tbsp cornstarch until evenly coated.
Step 3: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add coated tofu cubes and fry for 3-4 minutes per side until golden and crispy. Remove and drain on paper towels.
Step 4: In a medium bowl, whisk together 1/4 cup creamy peanut butter, 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, 1 tsp sesame oil, 1 tbsp sriracha, and 1 tbsp fresh lime juice until smooth and creamy.
Step 5: Toss the cooled soba noodles with the peanut sauce until evenly coated. Plate the noodles and top with crispy tofu, 2 thinly sliced green onions, and 1 tbsp sesame seeds for garnish.