Tofu, Zucchini and Bean Sprout Soba Bowls (Vegan)

Soba noodles? What’s that? Can buckwheat noodles be any good? I asked myself the same questions the first time I tried a bowl of these noodles and let me tell you THEY ARE AWESOME! The noodles have a nutty characteristic and are a little more starchy than regular pasta but they are delicious.   

Tofu, Zucchini and Bean Sprout Soba Bowl

This is one of our go to 15 minute lunch recipes.

• Author: Jennifer Brown
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 1 bowl 1x
• Category: Lunch
• Cuisine: Asian

Ingredients

Scale 1x2x3x

• 2 slices extra firm tofu, salted, drained and cubed
• 1 small zucchini, cubed
• 1/2 cup bean sprouts
• 1 serving dried soba noodles
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 2 teaspoons honey
• 1 teaspoon sriracha
• black pepper
• sesame seeds

Instructions

1. In a saute pan over medium heat, saute the tofu in a lightly oiled pan until browned (about 5 minutes).
2. Add the zucchini and saute for two minutes before adding the bean sprouts.
3. Cook and drain the soba noodles according to the package directions.
4. In the serving bowl, combine the soy sauce, mirin, honey, sriracha and black pepper according to your taste.
5. Add the soba noodles to the sauce and gently toss.
6. Top the bowl with the tofu, zucchini, bean sprouts and sprinkle with sesame seeds.

Notes

This is a very versatile recipe. You can use whatever veggies you’d like and you can substitute the tofu for salmon or chicken.