Crispy Glazed Tofu & Veggie Soba Bowl


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Savory • Nutty • Crispy • Umami

Crispy pan-fried tofu glazed in Pineapple Peanut Satay Sauce served over sesame-garlic soba noodles with colorful stir-fried vegetables. Rich, satisfying, and packed with savory depth, crunch, and vibrant texture.

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 25–30 minutes
Total Time: 45–50 minutes (excluding tofu pressing time)

INGREDIENTS

Extra Firm Tofu

  • 1 block extra firm tofu, pressed and cut into 1-inch cubes
  • ½ cup all-purpose flour
  • Salt and pepper, to taste
  • Neutral oil, for frying

Tofu Glaze

  • ½ cup Pineapple Peanut Satay Sauce (PPSS)
  • 1 tbsp cornstarch
  • 2 tbsp brown sugar

Soba Noodles

  • 8 oz soba noodles
  • 2 garlic cloves, minced
  • 1 tbsp sesame oil
  • 1–2 tbsp tamari or soy sauce
  • 2 tbsp sesame seeds
  • 1 bunch green onions, thinly sliced
    reserve some for garnish

Mixed Veggie Stir-Fry

  • 1 head broccoli, cut into florets
  • 1 medium onion, thinly sliced
  • 1 bell pepper, thinly sliced
  • 1–2 carrots, julienned
  • 1–2 tbsp oil (grapeseed, canola, or sesame oil)
  • Salt and pepper, to taste

Garnish

  • Additional chopped green onions
  • Chopped peanuts

PREPARATION

Cook the Soba Noodles

Bring a large pot of water to a boil.

Cook soba noodles according to package instructions, typically 5–7 minutes.

Drain and rinse briefly under cool water.

Transfer noodles to a large bowl.

In a separate bowl, whisk together:

  • Sesame oil
  • Tamari or soy sauce
  • Garlic
  • Sesame seeds

Pour dressing over warm noodles and toss until evenly coated.

Mix in most of the sliced green onions, reserving some for garnish.

Sauté the Noodles

Transfer dressed soba noodles to a large skillet over medium heat.

Toss gently for 2–3 minutes until warmed through and flavors are combined.

Remove from heat and set aside.

Prepare the Vegetable Stir-Fry

Heat oil in a large skillet or wok over medium-high heat.

Add:

  • Broccoli
  • Onion
  • Bell pepper
  • Carrots

Stir-fry for approximately 5–7 minutes until vegetables are tender-crisp.

Season with salt and pepper.

Remove from heat.

Pan-Fry and Glaze the Tofu

In a shallow dish, combine flour with salt and pepper.

Lightly coat tofu cubes in the flour mixture.

Heat a nonstick skillet over medium-high heat with a small amount of neutral oil.

Cook tofu in batches until golden brown and crisp on all sides, approximately 3–4 minutes per side.

Transfer tofu to a paper towel-lined plate.

Make the PPSS Glaze

In the same skillet or a small saucepan, combine:

  • Pineapple Peanut Satay Sauce
  • Cornstarch
  • Brown sugar

Cook over low heat for 2–3 minutes while stirring continuously until slightly thickened.

Toss hot tofu in the glaze until evenly coated.

ASSEMBLY

Divide warm soba noodles between bowls.

Top with stir-fried vegetables.

Arrange glazed tofu over the vegetables.

Finish with:

  • Chopped green onions
  • Chopped peanuts

SERVE

Serve immediately while the tofu remains crisp and the noodles are warm.

Best enjoyed fresh for optimal texture.

 

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