side angle view of chopsticks holding a bite of sesame soba noodle salad with tofu with items surrounding.

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5 from 6 reviews

Soba Noodle Stir Fry is simple, fast, healthy and ready in 30 minutes!


  • soba noodles (about 8 oz)
  • 10 oz. tofu (firm or extra firm), cubed
  • handful broccoli florets
  • 2 carrots, sliced diagonally
  • 2 scallions, green and white parts, thinly sliced
  • small handful mint leaves
  • small handful basil leaves
  • 1 tablespoon toasted sesame oil, for sauteing
  • sesame seeds (white, toasted or black)for garnish, optional


  • 1/4 cup tamari, soy sauce or bragg’s aminos
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons pure maple syrup
  • 1 tablespoon sesame oil
  • 2 garlic cloves, minced
  • 1 inch knob ginger, grated or minced
  • 1 teaspoon red pepper flakes, or to taste


Drain tofu. Drain the tofu and lay it on its side for a few minutes to let the water drain (above left).

Marinade. In a medium size shallow dish, whisk together the tamari, rice wine vinegar, maple syrup, sesame oil, garlic, ginger, red pepper flakes.

Cube and marinate the tofu. Cut the tofu into 1/2 inch cubes (it doesn’t have to be perfect!). Add the tofu to the marinade and let set for 20 minutes, turning at least once halfway through. The tofu is meant to be served at room temp straight from the marinade. Feel free to warm it up by adding it to the pan while stir frying the veggies.

Noodles. While the tofu is marinating, make the soba noodles according to the package directions. Rinse well under cool running water to stop the noodles from continuing to cook.

Veggies. Heat sesame oil over medium heat, add the broccoli and carrots, stir fry for 3 minutes. Add a large spoon of marinade, basil and mint, cook another 1 – 2 minutes. I prefer my vegetables to be al dente and will remove from heat as soon as they brighten in color (feel free to cook a little longer if you wish). Also, you can add the tofu, marinade and noodles to the pan, tossing well, to warm through.

Assemble. Serve soba noodle in individual dishes topped with veggies and tofu, and top with remaining marinade, scallions, sesame seeds and additional fresh herbs.

This can be served warm or cooled. I ate this after taking the photos, it was on the cool side but still absolutely delicious!

Serves 2 – 3

Store: Leftovers can be stored in the refrigerator for up to 3 days in a covered container.


Oil-Free: Simply omit the oil in the marinade, using extra tamari, rice vinegar or water in its place. It won’t have the same robust toasted sesame flavor, but will still be delicious!

Gluten-Free: Soba noodles are gluten-free, you can also sub with rice noodles if you like. For the marinade, stick with tamari or coconut aminos to keep it GF.

Soy-Free: Omit the tofu, adding more of the veggies. Use coconut aminos for the marinade.