It wasn’t going to take very long for me to share my favorite dinner, ever.
That’s right! The flavor combo of peanut and sriracha is one of my favorites, and turning that into a meal consisting of soba noodles (one of my favorite grains) and tofu (my protein of choice) makes me that much more excited for dinner!
I was inspired when seeing this sriracha tofu recipe and Kathy Patalsky’s peanut soba noodles in her cookbook, and wondered how amazing they would taste if I combined the two into my own recipe and added my own spin to it…the result: Pretty damn amazing!
The best part about this recipe is that it is filled with flavor and takes less than 30 minutes to prepare (not counting how long it takes to press the tofu)! It’s a quick, easy, and delicious meal that serves two hungry people, or could be split into smaller servings depending on your liking.
I also incorporated a few of my favorite cooked vegetables: cauliflower, broccoli, and kale. You are more than welcome to experiment with other veggies are well! I was really close to adding mushrooms, but decided against it (I have added one cup of shiitake mushrooms when testing this recipe, and it is pretty good, but I prefer it without them….you are welcome to try it out, though!).
Overall, the combination of the creamy peanut soba noodles and spicy sriracha tofu stir fry is what really makes this recipe delicious and completely worth trying out! The amount of flavor is unreal! If you try it, you’ll likely understand why it is a staple in my household!
- 9oz soba noodles
- 3-4 tbsp creamy peanut butter
- 1/4 cup almond milk
- 2 tbsp maple syrup or agave
- 1 tbsp rice vinegar
- 2 tbsp tamari
- 1 tsp garlic powder
- pinch of cayenne (optional)
- One 14oz block tofu (extra firm recommended)
- 2 cups broccoli florets
- 2 cups cauliflower
- 2 cups kale
- 1/4 cup sriracha
- 2 tbsp agave
- 3 tbsp tamari
- 2 tbsp rice vinegar
- 1. Press tofu with paper towel and let sit for 15 minutes to one hour
- 2. Prepare Soba Noodles: Cook soba noodles according to directions on the packet. I usually cook mine on medium-high heat for 4 minutes in boiling water. Drain noodles after cooking and set aside
- 3. Make the Peanut Sauce: In a small bowl, whisk the peanut butter, almond milk, agave, rice vinegar, tamari, garlic powder, and cayenne (if using) together until creamy. If the sauce is too thick, add more almond milk. If too watery, add more peanut butter. Adjust ingredients to taste and set aside.
- 4. Chop tofu into small, cubed pieces, and chop vegetables if needed. Heat a large pan on medium heat, add the tofu, broccoli, cauliflower, and kale and sauté until the tofu is golden brown on each side, about 6-10 minutes.
- 5. In between sautéing the stir fry, make the sriracha agave sauce. In a small bowl, mix the sriracha, agave, rice vinegar, and tamari together until well-combined. Adjust flavor to taste.
- 6. Pour sriracha sauce into the stir fry and sauté until the sauce fully coats the tofu and vegetables (2-3 mins). Remove from heat.
- 7. In a large bowl, add soba noodles and peanut sauce together and mix until the sauce coats the noodles (there may be extra sauce on the bottom). Add the sriracha stir fry and toss until combined.
- Serve and enjoy!
- I do not use oil, but if you would like to use some for the stir fry, olive oil or coconut oil would work well.