I get caught off guard on days I have to think about dinner. See, most days I’m either working on something for this blog, in which case that becomes dinner, or I’ve got something leftover that I made for this blog stashed away in the fridge. But as my schedule shifts around I’m finding more and more days are spent writing posts and scheduling social media, and then six o’clock roll around and I have no idea what to do about dinner.
That’s why recipes like this are great! I usually have all of the ingredients on hand. I realize lots of people don’t have soba noodles on hand all the time, but: (1) you should, because they’re super diverse and have a long shelf life. Start keeping them on hand so you can make this (or this or this if you want to switch things up). And (2) you could substitute spaghetti if you really want to. The sauce is mostly a bunch of pantry staples. If you do a lot of cooking from this blog you’ve probably got all of them on hand.
And then there’s the tofu and veggies. For the veggie component, you can use whatever you do happen to have on hand. Cool right? I always have carrots, and just happened to have some leftover Brussels sprouts, but use what you have. Broccoli, cauliflower, snap peas, asparagus, and zucchini are all great choices.
The tofu gets pressed, soaked in a gingery marinade, and then baked. It keeps great in the fridge, so you can even make that ahead if you like. I really like to make a double batch and use the leftover baked tofu as a salad topper for lunch.
Tips for Making Perfect Sesame Soba Noodles
To keep this recipe gluten-free, use 100% buckwheat soba noodles and gluten-free tamari. Switch things up when it’s hot outside by serving the noodles cold and using raw veggies (like cabbage, carrots or cucumber) instead of roasted. You can prep the veggies, bake the tofu, and mix up the sauce ahead of time. Then all you have to do is boil the noodles and pop the veggies in the oven on the day of serving.
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