This sesame soba noodles with asparagus and tofu recipe is one that takes me back many years. I made this recipe often when I was a young person traveling for work every few months.
The ingredients are simple and there are many swaps that can be made with success, even for a novice cook like myself when I was young. It is also full of flavor making it an easy favorite to have again and again, which I did!
Food has a funny way of bringing back memories, and remembering this recipe has made me smile. I am happy for those young days of travel where I really learned to cook for myself, and happy that I don’t have to travel anymore!
Recently I have been posting a lot of asparagus recipes. My garden asparagus patch is finished for the season, so this will be the last one. I hope you had the opportunity to have fresh picked asparagus while it is in season! If asparagus is not your thing, check out the variations below for other ideas.
Variations to the Sesame Soba Noodles with Asparagus and Tofu recipe:
- Use a different noodle. Soba noodles are made of buckwheat and have a relatively soft texture, but are very flavorful. You could also use rice noodles, or simple spaghetti. You could even try zoodles!
- Use whatever vegetables are in season. I used asparagus and carrots here, but steamed broccoli is another favorite. Sliced cabbage, red pepper slices, and cucumber slices are all delicious options.
- Use a different nut butter. The peanut butter is what makes the sauce different from a stir fry sauce, but not quite a peanut sauce. It adds something savory that you don’t want to miss. You could also try almond butter, cashew butter or tahini if you prefer.
- 7 oz block tofu, pressed and sliced into strips (half a 14 oz block)
- 1 TBS canola oil
- Salt and pepper to taste
- 2 TBS each: rice vinegar, sesame oil, low sodium tamari or soy sauce
- 1 TBS peanut butter
- 1 tsp each: chili paste and brown sugar
- 2 garlic cloves minced
- 4 oz soba noodles (about 1½ bundles)
- ½ lb trimmed asparagus, cut into 1 inch pieces
- ½ cup shredded carrots
- Heat canola oil in a large skillet over medium high heat. Add tofu and season with salt and pepper to taste. Cook until golden on both sides.
- Meanwhile, cook soba noodles according to package directions.
- Meanwhile mix together rice vinegar, sesame oil, tamari or soy sauce, peanut butter, chili paste, brown sugar, and garlic.
- Microwave asparagus for 30-60 seconds, or until bright green and tender crisp. Alternatively you can steam on the stovetop or blanch in water to cook as well.
- Divide soba noodles between two bowls. Top with steamed asparagus, carrots and seared tofu and drizzle with the sauce.
- Garnish with peanuts and sesame seeds.
Recipe adapted from Cooking Light.
