Soba Noodles & Tofu in a Peanut Sauce

This was so incredibly good! And good for you! Soba noodles, or buckwheat noodles, are unrelated to wheat. They are a great source of selenium and zinc. Plus! It’s a gluten-free grain.

Soba Noodles & Tofu in a Peanut Sauce








  • 2 handfuls soba noodles
  • 1 pkg extra firm tofu, cubed
  • 10 button mushrooms, chopped
  • Green onions, chopped
  • handful of fresh cilantro, chopped







Peanut Sauce:

  • 2 cloves garlic, minced
  • 1/2 cup cilantro, chopped
  • 2 tbsp fresh ginger
  • 2 tbsp sesame oil
  • 1 tbsp olive oil
  • 1/2 cup natural peanut butter
  • 1/4 cup soy sauce or tamari
  • 1 tbsp brown sugar
  • 1 tsp red pepper flakes
  • 2 tbsp rice vinegar


  • To make the sauce, you are going to need a food processor. Or just chop up everything as fine as you can and use a whisk!
  • Place garlic, cilantro, red pepper flakes and ginger in the food processor. Combine.
  • Add the sesame oil, olive oil, peanut butter, soy sauce and sugar. Process until well combined.
  • Stop and scrape down the sides. Add the vinegar and season to taste. Combine. If the sauce is too thick, add some hot water.
  • Set aside.
  • In a pot on medium-high heat, boil some water. Once at a boil, add the soba noodles. Keep a watchful eye on them. Soba noodles require very little cooking time.
  • Once cooked, strain immediately and set aside.
  • In a large pan, heat up some oil and add cubed tofu. Cook until the tofu starts to look a bit golden.
  • Add mushrooms and green onions. Cook for another 5 minutes.
  • Turn down the heat and add the soba noodles, cilantro and peanut sauce. Cook until warmed through.
  • Serve!

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