Make-Ahead Peanut Soba Noodles With Tofu And Pickle

Name: Make-Ahead Peanut Soba Noodles With Tofu And Pickled Bean Sprouts Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup white, apple cider or rice wine vinegar; 1 tablespoon sugar; 1 teaspoon salt; 1 cup bean sprouts; 2 scallions, finely sliced; 2 1/2 tablespoons creamy peanut butter; 1 tablespoon soy sauce or tamari; 4 teaspoons sesame oil; 2 teaspoons fish sauce; 1 teaspoon honey; 1 tablespoon juice from 1 lime; 4 ounces dried soba noodles; 2 teaspoons white or black sesame seeds; 8 ounces firm tofu, cubed and dried on paper towels; Kosher salt

Servings: persons

1/2 cup white, apple cider or rice wine vinegar
1 tablespoon sugar
1 teaspoon salt
1 cup bean sprouts
2 scallions, finely sliced
2 1/2 tablespoons creamy peanut butter
1 tablespoon soy sauce or tamari
4 teaspoons sesame oil
2 teaspoons fish sauce
1 teaspoon honey
1 tablespoon juice from 1 lime
4 ounces dried soba noodles
2 teaspoons white or black sesame seeds
8 ounces firm tofu, cubed and dried on paper towels
Kosher salt

1
Whisk together 1/2 cup water, vinegar, sugar and salt in small bowl until sugar and salt are dissolved. Combine brine with sprouts and scallions in a small sealed container and refrigerate for 1 hour or up to overnight. (This can be done ahead and combined with the salad the next day when serving).
2
Whisk together peanut butter, soy sauce, 3 tablespoons warm water, 2 teaspoons sesame oil, fish sauce, honey, lime juice. Cook soba noodles in lightly salted water according to package instructions. Drain and run under cold water to cool. Toss together noodles with peanut sauce and sesame seeds to coat.
3
Heat remaining 2 teaspoons sesame oil in saute pan. Saute tofu until lightly browned on all sides, about 3 minutes. Drain on paper towels and season with salt. Place noodles in containers and top with tofu. Refrigerate until ready to serve. To serve, top with pickled bean sprouts and scallions.

246

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup white, apple cider or rice wine vinegar, 1 tablespoon sugar, 1 teaspoon salt, 1 cup bean sprouts, and more.

Yes, Make-Ahead Peanut Soba Noodles With Tofu And Pickled Bean Sprouts Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Make-Ahead Peanut Soba Noodles With Tofu And Pickled Bean Sprouts Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions