Soy-Mirin Tofu & Veggies over Peanut Noodles Recipe

Name: Soy-Mirin Tofu & Veggies over Peanut Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces uncooked soba noodles; ½ cup coconut milk; ½ cup peanut butter; 2 tablespoons seasoned rice vinegar; 1 -2 teaspoon crushed red pepper flakes, to taste; 2 tablespoons sugar (optional); 2 tablespoons tamari; 2 cups snap peas, cleaned; 1 red bell pepper, cut into large dice; 1 medium carrot, shredded; 14 ounces extra firm tofu, cubed (1/2-inch cubes work great); 1 tablespoon oil; 2 teaspoons mirin; 2 teaspoons tamari

Servings: persons

8 ounces uncooked soba noodles
½ cup coconut milk
½ cup peanut butter
2 tablespoons seasoned rice vinegar
1 -2 teaspoon crushed red pepper flakes, to taste
2 tablespoons sugar (optional)
2 tablespoons tamari
2 cups snap peas, cleaned
1 red bell pepper, cut into large dice
1 medium carrot, shredded
14 ounces extra firm tofu, cubed (1/2-inch cubes work great)
1 tablespoon oil
2 teaspoons mirin
2 teaspoons tamari

1
Cook soba noodles, drain well.
2
While noodles cook, mix up sauce: combine coconut milk, peanut butter, rice vinegar, red pepper flakes, sugar and 2 tablespoons tamari.
3
Stir to mix well--it will get smoother the longer you stir.
4
Combine peas and bell pepper in a nonstick skillet with tight fitting lid.
5
Add a splash of water, cover, and place over high heat for 3-4 minutes, till veggies are crisp tender.
6
Remove to strainer and drain well.
7
Mix mirin and 2 teaspoons tamari.
8
In same nonstick pan, heat oil over high heat.
9
Fry tofu till browned on both sides.
10
Remove from pan and drain on paper towels.
11
Return to pan.
12
Pour mirin mixture over tofu and stir gently to coat.
13
It will bubble briefly and form a light glaze (if it doesn't, your pan has cooled off too much--turn the flame back on for a few seconds).
14
Once tofu has glazed, add steamed peas and red peppers to pan and re-warm if necessary.
15
Serve tofu over noodles.
16
Top with shredded carrots and drizzle with peanut sauce.
17
(You can also just toss everything with peanut sauce and then serve.
18
).

590

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

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.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 8 ounces uncooked soba noodles, ½ cup coconut milk, ½ cup peanut butter, 2 tablespoons seasoned rice vinegar, and more.

Yes, Soy-Mirin Tofu & Veggies over Peanut Noodles 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!

Soy-Mirin Tofu & Veggies over Peanut Noodles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions