Soba noodles with crisp tofu, broccoli, and mushrooms in a savory ginger sauce.
JBy Jappoi
Servings
2
180 g Dried soba noodles
400 g Extra-firm tofu
200 g Broccoli florets
150 g Shiitake mushrooms
3 clove Garlic cloves
1.5 tbsp Fresh ginger
3 tbsp Soy sauce
2 tbsp Mirin
1 tbsp Rice vinegar
1 tbsp Sesame oil
2 tbsp Vegetable oil
1 tbsp Cornstarch
2 piece Spring onions (garnish)
1 tsp Sesame seeds (garnish)
Calories
999 kcal
Protein
48g
Carbs
146g
Fat
36g
Fiber
15g
Sugar
6g
"I used to spend hours every week scrolling through recipes and planning meals for the family, but I now use noms to quickly create fresh fun recipes to try! I love this app!!"
Sarah M. · Melbourne, AU
Prep Tofu & Sauce
1. Drain the tofu and press it firmly between two layers of paper towel or a clean cloth, placing a heavy pan on top. Press for at least 10 minutes to remove as much moisture as possible, then cut into 2cm cubes. Toss the cubes with cornstarch until evenly coated — this is what gives you a crispy exterior.
400 g Extra-firm tofu,
1 tbsp Cornstarch
2. In a small bowl, whisk together the soy sauce, mirin, rice vinegar, and sesame oil. Finely grate the ginger and mince the garlic, then stir both into the sauce. Set aside.
3. Bring a large pot of unsalted water to a boil. Cook the soba noodles for 4–5 minutes until just tender (they should have a slight bite). Drain and rinse immediately under cold running water to stop cooking and remove excess starch. Set aside.
180 g Dried soba noodles
4. Heat 1 tablespoon of vegetable oil in a large wok or non-stick skillet over high heat until shimmering. Add the tofu cubes in a single layer and cook undisturbed for 3 minutes until golden and crisp on one side, then turn and crisp the remaining sides, about 2–3 more minutes. Remove from the wok and set aside.
400 g Extra-firm tofu,
1 tbsp Vegetable oil
Stir-Fry & Assemble
5. Add the remaining vegetable oil to the wok over high heat. Add the broccoli florets and stir-fry for 2–3 minutes until bright green and tender-crisp. Add the shiitake mushrooms and continue to stir-fry for another 2 minutes until they release their moisture and begin to colour.
200 g Broccoli florets,
150 g Shiitake mushrooms,
1 tbsp Vegetable oil
6. Reduce the heat to medium and pour in the sauce, tossing the vegetables to coat. Return the crispy tofu to the wok and add the cooked soba noodles. Toss everything together vigorously for 1–2 minutes until the noodles are well coated and heated through. Taste and adjust seasoning with a touch more soy sauce if needed.
180 g Dried soba noodles,
400 g Extra-firm tofu
7. Divide between two bowls and top with thinly sliced spring onions and a scatter of sesame seeds. Serve immediately.
2 piece Spring onions (garnish),
1 tsp Sesame seeds (garnish)
ready to upgrade your cooking experience?
chat with the chef about recipes - get ingredient suggestions, cooking tips, and more
import any recipe - from Instagram, TikTok, or any URL into a real cookbook
household planning - share your meal plans and grocery lists with your household
