Toasted Sesame Tofu & Mushroom Fried Soba

This Toasted Sesame Tofu & Mushroom Fried Soba is weeknight comfort food at its best: nutty buckwheat soba noodles tossed with crispy golden tofu cubes, savory shiitake mushrooms, and bright scallions, all coated in a glossy sesame-tamari glaze. The toasted sesame oil and seeds add deep, nutty aroma while the tamari brings salty umami depth without needing any animal products. It's a one-pan (plus a pot for noodles) dinner that comes together in under thirty minutes, making it perfect for busy evenings when you still want something satisfying and flavorful. Entirely plant-based, this dish delivers plant protein from tofu, fiber and minerals from shiitake mushrooms, and complex carbohydrates from buckwheat soba noodles. It's naturally free of dairy, eggs, and other animal derivatives, fitting seamlessly into a vegan lifestyle while supporting heart health and stable blood sugar thanks to its high fiber and lower saturated fat content compared to traditional takeout noodle dishes. Garnish with extra scallions and sesame seeds for a restaurant-quality finish at home.

Ingredients

• 8 ozSoba noodles, dried buckwheat noodles
• 14 ozextra-firm tofu, pressed and cubed
• 8 ozshiitake mushrooms, stemmed and sliced
• 4 stalksscallions, sliced, whites and greens separated
• 3 clovesgarlic, minced
• 1 tablespoonfresh ginger, minced
• 4 tablespoonsTamari, or soy sauce
• 2 tablespoonstoasted sesame oil
• 2 tablespoonsNeutral oil, such as avocado or vegetable oil, for frying
• 1 tablespoonmaple syrup
• 1 tablespoonrice vinegar
• 1 tablespooncornstarch, for tossing tofu
• 1 tablespoonsesame seeds, toasted, for garnish
• 0.5 teaspoonred pepper flakes, optional, for heat

Method

1. Bring a large pot of water to a boil. Cook soba noodles according to package directions, about 4-5 minutes, until just tender. 5:00
2. Drain the noodles in a colander and rinse under cold water to stop cooking and remove excess starch. Set aside.
3. While the noodles cook, toss the cubed tofu with cornstarch in a mixing bowl until lightly coated.
4. Whisk together tamari, maple syrup, rice vinegar, and red pepper flakes in a small bowl to make the glaze.
5. Heat neutral oil in a large nonstick skillet or wok over medium-high heat. Add the cornstarch-coated tofu and cook, turning occasionally, until golden and crispy on all sides, about 6-7 minutes. 7:00
6. Push tofu to one side of the skillet. Add sliced shiitake mushrooms and scallion whites to the empty space and sauté until mushrooms are softened and lightly browned, about 4 minutes. 4:00
7. Add minced garlic and ginger to the skillet and stir everything together, cooking until fragrant, about 30 seconds. 0:30
8. Add the cooked soba noodles and sesame oil to the skillet, then pour the tamari glaze over everything. Toss well to coat all ingredients evenly and heat through, about 2 minutes. 2:00
9. Remove from heat and divide among bowls. Garnish with scallion greens and toasted sesame seeds before serving.