Vegan Curry Soba Noodles with Crispy Tofu

Vegan Curry Soba Noodles with Crispy Tofu

  • Author: Deborah Davis
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 4-6 1x
  • Category: Entree, Main Dish, Pasta
  • Method: Stove-top
  • Cuisine: Vegan, Asian-Inspired


Skip the greasy takeout and make these healthy vegan curry soba noodles with crispy tofu. You’ll want to curl up with a big bowl of these every night!


For the Tofu:

  • 1 (14 oz.) package extra firm tofu
  • 2 tablespoons canola oil, divided
  • 1 tablespoon soy sauce
  • 1 tablespoon Sriracha

For the Noodles:

  • 8 ounces soba noodles
  • 1 tablespoon canola oil
  • 1 1/2 cups (~3 oz) chopped purple cabbage
  • 1 cup chopped cremini mushrooms
  • 3 carrots, peeled and cut into ribbons
  • 1 inch fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 green onion, thinly sliced
  • 1 1/2 tablespoons red curry paste – not all curry paste is vegetarian/vegan so double check the ingredients
  • 1 (13.5 oz) can full fat coconut milk
  • 1/2 cup vegetable broth
  • 2 tablespoons soy sauce
  • 1/2 (5 oz) bag baby spinach leaves


For the Tofu:

  1. Drain your tofu and slice in half vertically. Place both slabs on a plate lined with a towel. Top with a second towel and place something heavy on top. (I use a cast iron skillet.) Press tofu for 15 minutes.
  2. After your tofu is pressed, slice it into 1″ cubes. Heat 1 tablespoon of the canola oil in a skillet for 1 minute. Add the tofu and cook on one side for 2-3 minutes or until browned, shaking the pan gently periodically to keep the tofu from sticking. Gently turn over each piece and cook on the next side for 2-3 minutes. Repeat until all sides are browned. Transfer to a bowl and toss with soy sauce and sriracha to coat. Set aside.

For the Noodles:

  1. Meanwhile, heat a medium saucepan full of water to a boil. Add the soba noodles and cook for 8 minutes. Drain and set aside.
  2. In a deep skillet, add 1 tablespoon of the canola oil with the cabbage and mushrooms. Sauté for 6-8 minutes or until cabbage is starting to soften.
  3. Stir in the carrots, ginger, garlic, and green onion. Sauté for 1 minute.
  4. Stir in the curry paste, coconut milk, vegetable broth, and soy sauce until combined. Bring to a simmer for 1-2 minutes.
  5. Add the cooked soba noodles to the pan and stir well to coat in sauce. Stir in the spinach leaves and cook another 1-2 minutes, stirring frequently, until spinach is wilted.
  6. To serve, dish out noodles into bowls and top with tofu. Drizzle with sriracha and sprinkle with chopped cilantro.