Soba Noodles with Glazed Tofu and Stir Fried Veggies (Gluten Free, Vegan)

These Soba Noodles with Glazed Tofu and Stir Fried Veggies are a cozy, nourishing noodle bowl that feels both light and satisfying. Buckwheat soba noodles are topped with crispy glazed tofu and a mix of stir-fried vegetables, all tossed in a savory-sweet sauce that soaks into every bite.

Jump to:

• Why You'll Love This Recipe
• About the Ingredients
• How to Make Soba Noodles with Glazed Tofu (Step by Step)
• Directions
• Storage & Reheating
• FAQ
• Soba Noodles with Glazed Tofu & Stir-Fried Veggies Recipe
• More Delicious Tofu Recipes!
• Pin for later!

This is the kind of plant-based meal I love making when I want something hearty but still balanced - lots of veggies, chewy noodles, and tofu that's full of flavor instead of bland. It's naturally vegan, and if you use 100% buckwheat soba, it can also be gluten-free.

Why You'll Love This Recipe

• Big flavor, simple ingredients - Tofu acts like a sponge and soaks up the gingery, garlicky glaze beautifully
• Flexible & forgiving - Swap in whatever vegetables you have on hand
• Plant-based but filling - Protein from tofu + hearty soba noodles make this satisfying
• Great hot or cold - Tastes just as good chilled, making it great for leftovers
• Weeknight-friendly - A few steps, but nothing complicated

About the Ingredients

Soba Noodles
Traditional soba noodles are made from buckwheat and have a slightly nutty flavor. If you're gluten-free, be sure to use 100% buckwheat soba - many packages contain wheat, so always check the label.

Extra-Firm Tofu
Extra-firm tofu works best here. Pressing it briefly helps remove excess moisture so it browns better and absorbs more flavor from the glaze.

Vegetables
Mushrooms, asparagus, and broccoli give this dish great texture and balance. Feel free to swap in snow peas, bok choy, bell peppers, or zucchini depending on the season.

The Glaze
The sauce is a mix of tamari, maple syrup, garlic, ginger, rice vinegar, and sesame oil. It's savory, lightly sweet, and just thick enough to coat the tofu and noodles without feeling heavy.

How to Make Soba Noodles with Glazed Tofu (Step by Step)

First, gather your ingredients:

Sauce:

• 1 teaspoon ginger paste
• 2 teaspoons minced fresh garlic
• 2 tablespoons fresh lemon juice (about ½ lemon)
• 3 tablespoons maple syrup
• 6 tablespoons tamari
• 2 tablespoons rice vinegar (or apple cider vinegar)
• ½ teaspoon dijon mustard
• ⅛ teaspoon red pepper flakes
• 1 teaspoon sesame oil
• ¼ teaspoon corn starch

Everything else:

• 1 block of extra firm gluten free tofu (about 1 lb.), pressed gently into paper towels to remove extra water and cut into slices
• 6 oz. of your favorite mushrooms (I used cremini), sliced with stems removed
• 1 bunch of asparagus, chopped
• 1 bunch of broccoli (about 2 medium-sized heads), chopped
• 6 oz. soba noodles (The traditional Japanese version of soba noodles is made with buckwheat flour and is naturally gluten-free, but check yours if you're gluten free!)
• Your favorite high-temperature oil (I used coconut)
• Salt and pepper

Directions

Make the sauce
Whisk all sauce ingredients together in a bowl. Sprinkle in the cornstarch and whisk well so it doesn't clump.

Cook the soba noodles
Bring a pot of water to a boil (no salt). Cook the soba according to package instructions. Drain and rinse under cold water, gently rubbing the noodles to remove excess starch. This keeps them from turning gummy.

Stir fry the vegetables
Heat oil in a wok or skillet over medium-high heat. Cook the mushrooms first until browned and tender, then remove. Stir fry the asparagus and broccoli until crisp-tender, then combine with the mushrooms.

Pan-sear the tofu
Heat oil in a large pan and cook the tofu slices until golden on both sides. Pour in the sauce and cook for a few minutes until thickened and glossy, turning the tofu so it's evenly coated.

Assemble and serve
Divide soba noodles into bowls. Top with stir-fried veggies and glazed tofu. Spoon extra sauce over the noodles if desired.

Storage & Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days
• Best texture: Store noodles, tofu, and veggies separately if possible
• Reheating: Gently reheat in a skillet with a splash of water
• Serving cold: This dish is also great chilled or at room temperature

Freezing is not recommended - soba noodles and tofu lose their texture once thawed.

FAQ

Can I make this fully gluten-free?
Yes - just use 100% buckwheat soba noodles and gluten-free tamari.

Can I swap the tofu for something else?
Absolutely. Tempeh or pan-seared mushrooms work well as substitutes.

What other veggies can I use?
Snow peas, bok choy, cabbage, bell peppers, or zucchini all work great here.

More Delicious Tofu Recipes!

Delicious, versatile, and great for vegetarians or anyone wanting a light but flavorful meal. These tofu dishes combine tender tofu with fresh veggies and tasty sauces.

• Stir Fry Shredded Meat, Celery, and Dried Tofu (Dougan) - Marinated shredded beef or pork stir-fried with dry pressed tofu (dougan) and julienned celery. A perfect balance of savory and crunchy textures.
• Tomato Tofu Stir Fry - Cubed tofu gently stir-fried with fresh tomato, garlic, and green onions. A simple, comforting dish that pairs wonderfully with rice.
• Mapo Tofu (Easy Recipe) - Soft tofu cooked in a spicy, flavorful meaty sauce. A classic Chinese comfort food that's especially good served over rice.
• Vegetable Tofu Soup - A light and nourishing soup with tofu, tomatoes, and fresh vegetables simmered in broth. Quick and satisfying.

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