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Cold Soba Noodle Bowl with Sriracha Tofu & No-Peanut Sauce

Cold Soba Noodle Bowls with Sriracha Tofu & No-Peanut Sauce

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These Cold Soba Noodle Bowls with Sriracha Tofu & No-Peanut Sauce are a refreshing, bold experience. The hearty soba noodles, the lingering spice, the fresh herbs, and the crunch from the veggies are a blissful combination.

I’ve been a little bowl-crazy this summer and I’m loving it. Each bowl has ~18 grams of protein, more if you sprinkle black sesame seeds or sunflower seeds on top!

Wait…Buckwheat is gluten-free?

Yes and it totally blew my mind, that soba noodles—made from buckwheat, are gluten-free. Just make sure your noodles are 100% buckwheat & labeled gluten-free.

Buckwheat noodles are protein-rich

A 2 oz (dry weight) serving contains 7 grams of protein.

This is a fabulous make-ahead/meal-prep recipe

You can make the sauce, tofu, noodles and do your veggie prep and store it all in the fridge until you are ready to eat. If you want to assemble ahead of time, please keep the sauce on the side.

Veggie Prep Shortcuts

My Veggie Mix

I use 4 cups of slaw-style veggies in these bowls.  

Specifically: 2 cups shredded purple cabbage, 1 cup plus shredded carrots & a chopped red pepper which is about a cup.

Mandolin Safety

When I use my mandolin I always wear a cut-resistant glove. Please keep in mind that the cut-resistant glove makes it more difficult to cut yourself, but not impossible. This chain-mail glove makes it closer to impossible to cut yourself. If you have one of these nifty mandolin gadgets, please be very careful.

I recommend using pre-shredded carrots from the produce section of your grocery store. Otherwise, you can also use a Mandolin to thinly slice the carrots, or you can grate the carrots with a grater.

I like this Mandolin because it stands up on its own and it is stable. I haven’t used any of the fancy changeable blades it came with and I’ve never used the blades that twist up out of the base because I’m a little scared of them. Having a healthy fear of the Mandolin is good. I’ve worked in a lot of restaurants.

I’ve seen and heard too many things. Please be safe, especially if you prep your veggies with a madolin.

Slicing veggie mix with a mandolin for Cold Soba Noodle Bowls with Sriracha Tofu & No-Peanut Sauce
Slicing veggie mix with a mandolin
Mandolin prepped purple cabbage mixed with pre-shredded carrots for Cold Soba Noodle Bowls with Sriracha Tofu & No-Peanut Sauce
Mandolin prepped purple cabbage mixed with pre-shredded carrots

Seedy Business

Black sesame seeds, sunflower seeds and raw pumpkin seeds are fantastic things to sprinkle on your bowls to add interest & nutrients.

Herbs bring super-fly freshness

Bring the freshness! I love getting little hits of flavor from herbs sprinkled onto these bowls.

Cutting cilantro with kitchen shears for Cold Soba Noodle Bowls with Sriracha Tofu & No-Peanut Sauce
Cutting cilantro with kitchen shears

No-Peanut Sauce

You can use peanut butter instead of almond butter if you want.

You may have extra sauce. Dip some veggies in it & enjoy!

Salt sensitive?

If you are salt sensitive, go light on the low sodium soy sauce and/or use water instead of broth. Taste after making and add more soy sauce to taste. Alternatively, you could use no salt added almond butter.  

Tofu

To make life easier, I recommend getting a tofu press, mine is light and vise-style. I went a long time without one and I often wonder why.

With this recipe, however, if you can find the Vac-u-packed, All-American Super Firm High Protein Tofu—you don’t even have to press it.

Vac-u-packed, All-American “Super Firm High Protein Tofu” seriously, you don’t even have to press it for
Vac-u-packed, All-American Super Firm High Protein Tofu – seriously, you don’t even have to press it

If you have Extra-Firm, water-packed tofu, this will work too. You’ll just need to press it first.

Just want to make sauce or tofu?

For just the tofu, click here.

For just the sauce, click here.

Let’s Make Cold Soba Noodle Bowls with Sriracha Tofu & No-Peanut Sauce

Ingredients for Cold Soba Noodle Bowl with Sriracha Tofu & No-Peanut Sauce
Ingredients for Cold Soba Noodle Bowls with Sriracha Tofu & No-Peanut Sauce

Soba Noodles

Make the soba noodles using the package instructions. Rinse with cold water, tossing until cold. This will cool down the noodles and keep them from clumping together. Drain & chill.

Sriracha Tofu

Preheat oven to 425°.

Cut tofu into desired even shapes, i.e. strips, cubes or triangles.

Tofu cut & ready to sauce for Cold Soba Noodle Bowl with Sriracha Tofu & No-Peanut Sauce

Mix up sriracha, oil, and low sodium soy sauce with a whisk or fork.

Once the consistency is even, dip the tofu into the sauce, covering it. Spoon or brush sauce on top if needed.

Transfer the sauced tofu to the baking sheet with space between the pieces of tofu. For less mess, you may want to use a sil-mat or piece of parchment paper on your baking sheet. There will be sauce left–this is good. You will use this sauce after you take the tofu out of the oven and flip it.

Bake tofu at 425° for 15 minutes. Remove from the oven, flip the tofu pieces over and brush or spoon the remaining sauce on them. I flipped them with my fingers after letting them cool a minute. If you go this route, please be careful.

Return to oven and bake for 9 – 12 minutes. Cook time is approximate, please watch your tofu. Small pieces take less time, bigger pieces take more time.

Sriracha Tofu for Cold Soba Noodle Bowl with Sriracha Tofu & No-Peanut Sauce
Sriracha Tofu

No-Peanut Sauce

Ingredients for No-peanut sauce for Cold Soba Noodle Bowl with Sriracha Tofu & No-Peanut Sauce
Ingredients for No-peanut sauce

Add all ingredients to a food processor or blender and process or blend until smooth.

To serve

I like serving this cold or with cold noodles and out of the oven tofu. It’s versatile.

Ready to assemble, prepped ingredients for Cold Soba Noodle Bowl with Sriracha Tofu & No-Peanut Sauce
Ready to assemble, prepped ingredients for Cold Soba Noodle Bowl with Sriracha Tofu & No-Peanut Sauce

Place noodles on one side of each bowl. Add veggie mix or slaw to the other side. Add 1/4 cup no-peanut sauce to each bowl, mix well coating the noodles and veggie mix. Taste and add more if or serve extra sauce on the side, if desired. You might have sauce left to enjoy with veggies later. Place tofu on top in the middle and garnish with herbs, scallions & black sesame seeds.

Assembling Cold Soba Noodle Bowl with Sriracha Tofu & No-Peanut Sauce
I sauced at the end & mixed everything together this time—it was also fantastic.

Enjoy!

Food prepping & leftovers are great with this recipe. You might want to keep the sauce on the side until ready to eat, but if it’s already sauced, it will still be super-tasty.

Well-mixed & partially eaten Cold Soba Noodle Bowl with Sriracha Tofu & No-Peanut Sauce
Well-mixed & partially eaten deliciousness
Cold Soba Noodle Bowl with Sriracha Tofu & No-Peanut Sauce
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5 from 6 votes

Soba Noodle Bowls with Sriracha Tofu & No-Peanut Sauce

These Cold Soba Noodle Bowls with Sriracha Tofu & No-Peanut Sauce are a refreshing, bold experience. The hearty soba noodles, the lingering spice, the fresh herbs, and the crunch from the veggies are a blissful combination. Each bowl has 18 grams of protein, more if you sprinkle black sesame seeds or sunflower seeds on top!
Course Dip, Dressing, Sauce
Cuisine American, California, Vegan, Vegetarian
Keyword Addictive, almond, dairy-free, Easy, flavorful, food network, make-ahead, non-dairy, quick, rich, savory
Prep Time 45 minutes
Total Time 30 minutes
Servings 4
Calories 550kcal

Equipment

  • Small food processor or blender
  • oven

Ingredients

No-Peanut Sauce

Sriracha Tofu

Soba Noodles

  • 8 oz container soba noodles buckwheat is gluten-free, please confirm that your noodles are labeled gluten-free & 100% buckwheat if you need this to be gluten-free

Garnish Options

  • bean sprouts
  • chopped cilantro, basil, Thai basil, and/or mint
  • sliced scallions
  • black sesame seeds or whatever sesame seeds you've got and or sunflower seeds

Instructions

Soba Noodles

  • Make the soba noodles using the package instructions. Rinse with cold water, tossing until cold. This will cool down the noodles and keep them from clumping together. Drain & chill.

No-Peanut Sauce

  • Add all ingredients to a food processor or blender and process or blend until smooth.

Sriracha Tofu

  • Preheat oven to 425°.
  • Cut tofu into desired even shapes, i.e. strips, cubes or triangles.
  • Mix up sriracha, oil, and low sodium tamari with a whisk or fork. Once the consistency is even, dip the tofu into the sauce, covering it. Spoon or brush sauce on top if needed.
  • Transfer the coated tofu onto the baking sheet, placing it close but not touching. For less mess, you may want to use a sil-mat or piece of parchment paper on your baking sheet. There will be sauce left–this is good. You will use this sauce after you take the tofu out of the oven and flip it.
  • Bake tofu at 425° for 15 minutes. Remove from the oven, flip the tofu pieces over and brush or spoon the remaining sauce on them. I flipped them with my fingers after letting them cool a minute. If you go this route, please be careful.
  • Return to oven and bake for 9 – 12 minutes. Cook time is approximate, please watch your tofu. Small pieces take less time, bigger pieces take more time.

To Serve

  • I like serving this cold or with cold noodles and out of the oven tofu. It's versatile.
    Place noodles on one side of each bowl. Add veggie mix or slaw to the other side. Add 1/4 cup no-peanut sauce to each bowl, mix well coating the noodles and veggie mix. Taste and add more if or serve extra sauce on the side, if desired. You might have sauce left to enjoy with veggies later. Place tofu on top in the middle and garnish with herbs, scallions & black sesame seeds.
    Enjoy!
    Food prepping & leftovers are great with this recipe. You might want to keep the sauce on the side until ready to eat, but if it's already sauced, it will still be super-tasty.

Notes

Nutrition Information is approximate. It was calculated using the entire amount of No-Peanut Sauce—if you don’t use it all, the calories, etc. are lower.

No-Peanut Sauce

You may have extra sauce. Dip some veggies in it & enjoy!

Salt sensitive?

If you are salt sensitive, go light on the low sodium soy sauce and/or use water instead of broth. Taste after making and add more soy sauce to taste.  
www.planttestkitchen.com

Nutrition

Calories: 550kcal | Carbohydrates: 70g | Protein: 18g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Sodium: 1691mg | Potassium: 681mg | Fiber: 5g | Sugar: 14g | Vitamin A: 105IU | Vitamin C: 36mg | Calcium: 189mg | Iron: 4mg
Cold Soba Noodle Bowls with Sriracha Tofu & No-Peanut Sauce
Cold Soba Noodle Bowsl with Sriracha Tofu & No-Peanut Sauce

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Did You Make Cold Soba Noodle Bowls with Sriracha Tofu & No-Peanut Sauce?

How did it go? What did you do for the veggie mix/slaw? Tell me about it in the comments section below. If this recipe went well for you, please leave a 5-star rating on the recipe card to help others find it.

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3 Comments

  1. 5 stars
    This recipe is so tasty! I love it for the summer when I don’t want a warm meal that weighs me down. Yum.

  2. 5 stars
    Brilliant idea to use almond butter instead of peanut butter for the sauce! I’ve never thought of that. Totally going to try it. I also really like the way that you cut the tofu – so stackable and aesthetically pleasing. Beautiful photos and delicious recipe – thank you! P.S. I too am terrified of mandolins, maybe to the point of phobia, so I’ll likely just stick with the knife-and-knuckle technique for now.

  3. 5 stars
    Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.

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