Soba Noodle Bowl w/ Crispy Peanut Tofu

My favourite recipe lately! It's exactly how I make tofu 99% of the time since I first tried out this recipe. I'm in LOVE with it and I hope you will be, too!  I recommend using soft firm tofu (not the one where all water is pressed out) and creamy peanut butter to make it. If you're in Germany try out the tofu called "BioTofu", I get it at my local asian store and it's not even 2€ for 400g of tofu of incredible quality! 

Soba Noodle Bowl w/ Crispy Peanut Tofu

serves 2 


for the tofu marinade:
  • 300g soft-firm tofu (see above) 
  • 2 tbsp creamy peanut butter
  • 1 tbsp dijon mustard 
  • 1.5 tbsp soy sauce (I used a reduced salt one) 
  • juice of 1 lemon or lime 
  • 1/4 cup coconut milk
  • 1 clove garlic 
  • 1 tsp coconut syrup (you can also use agave or maple syrup) 
  • a dash of cayenne pepper (depending on how spicy you like it) 

for the bowl: 
  • 500g broccoli 
  • 150g soba noodles 
  • 1 pak choi 
  • sprouts
  • coriander
  • pink sushi ginger
  • black sesame seeds 


  1. Crush the garlic and combine all the ingredients for the marinade in a bowl. 
  2. Slice the tofu into cubes, about 1 inch wide. 
  3. Add the tofu cubes into the bowl and mix well until it's coated evenly. 
  4. Heat up a pan on medium heat and add the tofu once it's hot. Spread the tofu out evenly and don't move it too much. You want the marinade to build a crust. 
  5. After about 1-2 minutes, flip the tofu. Try to keep the crust on as much as possible. 
  6. Flip again after 1-2 minutes. 
  7. Continue until all its sides are golden brown and crispy.
  8. In the meantime, set up some water and cook the soba noodles and broccoli according to the package (mine only take about 5 minutes. It's important to rinse them well once they're done to avoid them sticking together! 
  9. Assemble your veggies, sprouts, coriander, ginger, tofu and soba noodles into a bowl and garnish with black sesame seeds. 
  10. Enjoy!