Skip to content

Tofu soba noodles

2 serves of vegetables in each serve

Preparation time: 20 minutes

Cooking time: 5 minutes

Serves: 4

2 serves of vegetables per serve

Diet and Allergies:

, ,



200g soba noodles
300g firm tofu, cut into 1cm cubes
1 ½ cups sugar snap peas, roughly chopped
1 cup chopped green beans
2 medium carrots, peeled cut into ribbons with a vegetable peeler
1 red capsicum, sliced
½ cup fresh coriander, chopped
¼ cup sesame seeds, toasted


20mL reduced-salt soy sauce
1 tbsp olive oil
½ lemon, juiced
2 tsps sesame oil
2 tsps honey
2 tsps fresh ginger, grated
1 clove garlic, crushed


To make the dressing, mix all ingredients in a bowl and set aside.

Bring a pot of water to the boil. Cook the soba noodles according to the directions on the packet. Drain and rinse under cool water.

Combine the noodles, sugar snap peas, beans, carrots and capsicum in a large bowl. Pour over the dressing and toss together. Scatter the coriander over the top and finish with the toasted sesame seeds.


Try using rice noodles instead of soba noodles.


Share recipe:

You might also like:

Pea, zucchini and pesto risoni with chicken in a large white bowl with a fork and spoon for serving on the side.

Pea, zucchini and pesto risoni with chicken

Six baked fried rice muffins on baking paper served on a white cutting board with two glass bottles of milk with straws to serve in the background.

Fried rice muffins

Vegie pikelet sandwiches with cream cheese spread in between sitting on baking paper served on a wooden serving board with one pikelet on the table being spread with a knife.

Vegie pikelet sandwiches