Soba Sesame Noodles with Pan-Seared Tofu and Broccolini (Vegan)

Soba noodles in a creamy and tangy sesame tahini dressing, served with pan-seared tofu, baby broccoli, and shiitake mushrooms.

This dish was created one weekend when I invited a friend over for dinner. You know that feeling when you invite a (non-vegan) friend over and want to make them a meal that shows vegan food can be both delicious and satisfying, but also don’t have the time to make anything complicated?

Well, I had soba noodles and some veggies and tofu in the fridge, and made a sauce with tahini (tahini is always my go-to for a creamy sauce). The result was to die for. Chewy soba noodles with a creamy, tangy, garlicky sauce paired with perfectly pan-fried tofu, shiitake mushrooms and crisp, tender broccolini.

You got your protein, carbs, fats and veggies covered, it takes about 25 minutes to cook, minimal dishes to wash up later, and the dish plates up very nicely. My friend was wowed.

Ingredients you’ll need:

• Soba noodles. Most brands contain wheat, but others (see notes below) can be 100% buckwheat, if you’re gluten free.
• Firm tofu. We’ll be pan-frying it to add at the end when plating.
• Broccolini. You can also use broccoli, cauliflower, bok choy, or other hardy green vegetable.
• Shiitake mushrooms.
• Garlic and ginger, finely chopped.

For the sesame sauce:

• Tahini (try to find a middle eastern brand that sells the runny kind, not the bitter, clumpy kind)
• Warm water, to thin.
• Maple syrup, for a hint of sweetness.
• Tamari or soy sauce, for savory/salty.
• Rice vinegar. This is key for the lovely tangy acidity in the sauce.
• Toasted sesame oil. For extra sesame fragrance.
• Red pepper flakes. A touch of heat.

📖 Recipe

Sesame Soba Noodles with Pan-Seared Tofu and Broccolini

Simple soba noodles in a creamy and tangy sesame tahini dressing, with baby broccoli and shiitake mushrooms. Served with pan-seared tofu. Vegan and delicious.

• Author: Hannah
• Prep Time: 10
• Cook Time: 20
• Total Time: 30 minutes
• Yield: 2 1x
• Category: Noodles and Pasta

Ingredients

Scale 1x2x3x

• 6 oz (170g, about 2 bundles) soba noodles*
• 8 oz (170g, about half a block) firm tofu, sliced
• 2 tbsp vegetable oil
• 8 oz (227g) broccolini or broccoli, cut thinly on a diagonal
• 3 –5 shiitake mushrooms (fresh is fine, soak in hot water if using dry)
• 3 cloves garlic, finely chopped
• 1 tbsp ginger, finely minced
• 1 tbsp tamari or soy sauce

For the sauce:

• ¼ cup (60g) tahini
• ⅓ cup warm water, more if needed
• 1 tbsp maple syrup
• 3 tbsp tamari or soy sauce
• 2 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• ½ tsp red pepper flakes

Instructions

1. Cook the noodles. Boil a saucepan of water, and cook noodles according to package directions, then drain and set aside.
2. Prepare the sauce: whisk together all ingredients in a small bowl. Add warm water until it reaches a thin, pourable consistency.
3. Pan-fry the tofu. Heat a wok or large skillet with 2 tablespoon oil until shimmering. Add the slices of tofu in a single layer and cook without disturbing, for about 4 minutes, until the bottom develops a golden brown surface.  Flip and repeat on the other side. Remove from pan and set aside.
4. Stir-fry the vegetables. To the same pan, add finely chopped ginger and garlic and stir-fry until aromatic. Add the shiitake mushrooms and stir-fry until edges are slightly seared. Add the broccolini and soy sauce. Stir-fry on medium heat until broccolini is cooked through and softened, but still crisp. Remove everything from the pan.
5. Combine everything. Add the cooked noodles to the pan. Add the sauce and stir to coat, then return vegetables to the wok and mix thoroughly until combined.  Plate the noodles, adding several pieces of the pan-fried tofu on top, and serve immediately.

Notes

• If gluten-free, make sure that the soba noodles you are using are 100% buckwheat (most contain wheat— this is a brand that has completely buckwheat noodles).