Home - Recipes - Soba Noodles with Tofu and Sugar Snap Peas

Soba Noodles with Tofu and Sugar Snap Peas

Gluten-free and vegan, this quick tofu dish is packed with classic Asian flavors like sesame oil, ginger, soy sauce, and crunchy wasabi peas.

Serves 4
Ready in 30 mins
Prep time 15 mins
Cooking time 15 mins
569 calories per serving


> 1 (8 oz) pkg soba noodles
> 1 (14 oz) pkg extra-firm tofu, drained
> 1 clove garlic
> 1/3 cup gluten-free wasabi peas
> 1 tsp cayenne pepper
> 1 tsp sesame seeds
> 4 tbsp canola oil
> 1/4 cup tamari
> 1 tbsp minced garlic
> 2 tsp sesame oil
> 1 (12 oz) pkg sugar snap peas


Cook the noodles according to package directions. Drain and rinse with cold water.
While noodles cook, cut the tofu into ½-inch cubes. Dry with paper towels. Finely chop the garlic. In a mini food processor or using a plastic storage bag and rolling pin, crush the wasabi peas. In a small bowl, combine the cayenne and sesame seeds.
Heat the oil in a wok (or skillet) and stir-fry the tofu over medium heat for 10 min., or until golden brown. Using a slotted spoon, transfer the tofu to a plate covered with paper towels. Sprinkle with the cayenne-sesame mixture and drizzle with 1 tbsp tamari. Add the ginger, garlic, sesame oil, and sugar snap peas to the skillet and stir-fry 3 min.
Add the remaining 3 tbsp tamari and the noodles and stir-fry 2 min., or until heated through. Divide noodles among 4 bowls and top with the tofu cubes. Sprinkle with crushed wasabi peas.


To get nice crispy tofu, drain the tofu, place in a freezer bag and freeze over night. Thaw and pat dry with paper towels before proceeding with the recipe.

Search and shop our 5,000+ recipes

Popular articles

Search and shop our 5,000+ recipes

Enter your ZIP code to find a store near you